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Sausage and Cheese Breakfast Casserole

Sausage and Cheese Breakfast Casserole
14 votes, 4.86 avg. rating (95% score)
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Yield: 6 to 8 servings

A great dish for a brunch or when your house is filled with visitors. Just mix up the ingredients the night before, then leave a note for the first one up to put it in the oven. By the time everyone is up and coffee is made, breakfast will be ready.

Read more about this Sausage and Cheese Breakfast Casserole.

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Breakfast Casserole
Photo/Art by Jen Perez


  • 4 cups cubed day-old white bread
  • 1 red onion, chopped in large chunks
  • 1 green pepper, chopped in large chunks
  • 1 red pepper, chopped in large chunks
  • 1 pound breakfast sausage, removed from casings, or bacon
  • 6 eggs, beaten
  • 2 cups milk
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1 1/2 cup shredded sharp cheddar cheese


Fry the sausage or bacon until done. Drain well.

Lightly grease a 9-inch by 13-inch baking dish. Place the bread in the dish and top with the meat and vegetables. Mix together the eggs, milk, paprika, salt, mustard, and cheese. Pour over the meat and vegetables. Refrigerate overnight.

In the morning, preheat the oven to 350 degrees F. Bake the casserole for 50 minutes.

Updated Thursday, May 23rd, 2002

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7 Responses to Sausage and Cheese Breakfast Casserole

  1. Gail Buckley September 5, 2002 at 10:45 pm #

    We have been making this is my house for years. It always turns out great and it is very easy to add whatever veggies or meats you have on hand and still have a great dish.

  2. Anonymous October 1, 2002 at 1:11 am #

    My family loves this recipe but I find it especially useful for guests and taking to those who are sick or have had a death in the family

  3. Anonymous April 17, 2003 at 3:21 pm #

    This recipe is very good,and you can make it up the night before. we love to have it on Christmas morning.

  4. Rick Richardson June 28, 2004 at 11:42 pm #

    As easy to make as it is to enjoy. If you love cheese as much as I do, don’t be afraid to add some more. The recipe makes more than enough for a small army. I served this dish with grits topped with hot butter. Enjoy!

  5. Anonymous November 8, 2006 at 9:34 am #

    I’ve used this recipe for my 6 daughters when they were growing up and for company. Everyone loved this. It’s easy to make the night before. Pop it in the oven the next morning, makes a good hot breakfast. The kids thought it was a souffle. We have even added to the recipe over the years to make it our own.

  6. Anonymous July 27, 2007 at 12:43 am #

    We go camping every weekend, and when we have guests come. I make this. Once I pop it in the oven I can enjoy the morning with the others. It’s always a hit.

  7. Anonymous May 24, 2009 at 5:22 pm #

    This is a wonderful recipe. I make it every year for Christmas Brunch along with Curried Fruit and Monkey Bread. My nieces, nephews and son will not allow me to deviate from this brunch. It’s been 25 years!

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