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Favorite 9x13 Breakfast Casseroles

Classic Sausage and Egg Breakfast Casserole

Favorite 9x13 Breakfast Casseroles are the ultimate crowd-pleasing solution for any morning gathering, offering a convenient and delicious way to feed a hungry crew. This versatile dish transforms simple ingredients into a comforting and satisfying meal that’s perfect for brunches, holiday mornings, or even busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage
  • 1 loaf white bread cut into 1-inch cubes. Slightly stale or lightly toasted bread will hold its shape better.
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard powder

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Medium Bowl
  • Aluminum foil

Method
 

  1. In a large skillet over medium-high heat, cook the pork sausage, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease and set the cooked sausage aside.
    1 pound bulk pork sausage
  2. Cut the white bread into 1-inch cubes. You can use fresh bread, but slightly stale or lightly toasted bread will hold its shape better in the casserole. Place the bread cubes in a large mixing bowl.
    1 loaf white bread
  3. Add the browned and drained sausage to the bowl with the bread cubes. Sprinkle the shredded cheddar cheese over the sausage and bread mixture. Gently toss everything together to distribute the ingredients evenly.
    1 pound bulk pork sausage, 1 loaf white bread, 1 cup shredded cheddar cheese
  4. In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, and dry mustard powder until well combined and slightly frothy. The mustard powder adds a subtle tang and depth of flavor.
    6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder
  5. Pour the egg mixture evenly over the bread, sausage, and cheese mixture in the large bowl. Gently fold everything together until all the bread cubes are moistened by the egg mixture. Let it sit for about 10 minutes to allow the bread to absorb some of the liquid.
    1 pound bulk pork sausage, 1 loaf white bread, 1 cup shredded cheddar cheese, 6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder
  6. Grease a 9x13 inch baking dish with butter or cooking spray. Spoon the mixture from the bowl into the prepared baking dish, spreading it out evenly.
  7. Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  8. Remove the aluminum foil from the baking dish. Continue to bake for another 30 minutes, or until the casserole is set, puffed up, and golden brown on top. A knife inserted into the center should come out clean.
  9. Let the casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly and makes it easier to cut.

Notes

The casserole will stay fresh in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions for up to 2-3 months.