Nothing quite kicks off my mornings like a warm, bubbly Cheesy Breakfast Casserole fresh from the oven. I remember the exact moment this dish stole my heart—during a weekend kitchen experiment when I was hunting for a breakfast recipe that was both satisfying and surprisingly easy to make. That first bite combined melted cheese, fluffy eggs, and savory sausage in a way that felt like the perfect cozy hug on a chilly morning. It clicked that a Cheesy Breakfast Casserole could be my go-to for feeding hungry friends or just treating myself to something special without a ton of stress.
What makes this version special is the balance of creamy cheese, perfectly cooked eggs, and a touch of spice from the sausage, all layered to create a comforting eggs and cheese breakfast dish that’s both hearty and bright. I’ve tweaked the ingredients and timing to get a tender yet packed-with-flavor texture that’s easy enough for any home cook to master. Plus, it’s flexible—you can swap out ingredients or add your favorite veggies.
If you’re up for a fun flavor adventure in your kitchen that delivers a crowd favorite every time, this Cheesy Breakfast Casserole is calling your name.
Gather These Ingredients:
This Cheesy Breakfast Casserole comes together with pantry staples plus a couple of special ingredients that really bring the flavor home. Here’s what you’ll want to round up before diving in:
- 1 pound breakfast sausage (sweet or spicy), crumbled and cooked
I always reach for a good-quality pork sausage for a rich, savory base. Want to switch things up? Turkey sausage works beautifully for a lighter touch. - 8 large eggs
These create the fluffy, tender backbone of your casserole. - 2 cups whole milk
Adds creaminess without overpowering the other flavors. For a richer texture, half-and-half is a fun swap. - 3 cups shredded sharp cheddar cheese
This ingredient brings that signature tang and gooey texture essential to a truly cheesy breakfast casserole. I love using freshly shredded cheese here—pre-shredded sometimes has anti-caking agents that stop melting the way I want. - 4 cups cubed day-old bread (a sturdy white or sourdough)
Day-old bread soaks up the egg mixture perfectly without turning to mush. If you can’t find day-old, toast it lightly to dry it out. - 1/2 teaspoon salt
Just enough to bring everything to life. - 1/4 teaspoon black pepper
Freshly cracked is best for a little kick. - 1/2 teaspoon smoked paprika (optional)
Adds a cozy warmth and depth. - 1 small onion, finely diced
Look for sweet onions—they soften nicely while cooking. - 2 cloves garlic, minced
For that subtle aromatic punch.
Looking for some extra flavor? Toss in a handful of chopped spinach or mushrooms to sneak in some veggies. If you want a twist on the sausage and cheese casserole vibe, swap the cheddar for Monterey Jack and add diced jalapeño for a little heat. You can find smoked paprika in the spice aisle near other dried herbs; it’s a game-changer.
A simple shortcut? Use pre-cooked sausage crumbles from the grocery if you’re pressed for time. The combination of fresh ingredients with ready-made bits makes this cheesy breakfast casserole both fast and flavorful.
Let’s Make This Happen!
Ready to jump in? This cheesy breakfast casserole recipe takes about an hour from start to finish, including bake time. Let’s break down each step so you can follow along like we’re cooking side-by-side.
- Preheat your oven to 350°F. Grease a 9×13 baking dish with butter or non-stick spray to keep that cheesy breakfast casserole from sticking.
- Cook your sausage and veggies. In a large skillet over medium heat, crumble and cook the breakfast sausage until it’s browned and no longer pink. Remove to a paper towel; drain in the pan any excess fat leaving just enough to soften the onions.
- Sauté the onion and garlic in the same pan until onions are translucent and garlic is fragrant but not burnt. This step is where the magic happens in your cheesy breakfast casserole—those little browned bits add layers of flavor with zero fuss!
- Cube your bread into roughly 1-inch pieces. If your bread is fresh, toast it lightly to help it hold up against the egg-milk mix.
- In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika. This is your eggs and cheese breakfast dish base. It’s where creamy meets savory in one bowl.
- Layer it up. Spread half the bread cubes in your baking dish. Scatter half the cooked sausage and onion-garlic mixture over the bread. Sprinkle 1½ cups of shredded cheddar evenly over the top. Repeat the layering—bread, sausage, onion mixture, and cheese.
- Pour the egg mixture evenly over everything. Press down gently with a spatula to make sure the bread soaks up the custard, but don’t squish it flat.
- Cover with foil and bake for 30 minutes. Then remove the foil for an additional 15 minutes so the top turns golden and bubbly. You’ll know your cheesy breakfast casserole is ready when the edges are set but still gooey and the cheese is melted and crusty.
Tip: If your casserole looks a bit wet after baking, just let it sit out for 10 minutes before serving. The custard thickens up nicely.
While this bounty bakes, why not prep a simple side salad or brew your favorite morning coffee? For a flavor adventure beyond this casserole, check out my spicy Cajun chicken pasta for lunch here or dive into a savory turmeric ginger chicken noodle soup for dinner. Both pack delicious layers of flavor like this cheesy breakfast casserole but with their own unique punch.
Serving Ideas & Pairings!
This Cheesy Breakfast Casserole shines brightest on lazy weekend mornings when you want to feed a crew or just savor leftovers for extra breakfasts during the week. My favorite way to dig in is alongside crisp, fresh fruit—think slices of juicy orange or tangy berries that cut through the savory richness.
Want a veggie boost? A simple arugula salad dressed with lemon vinaigrette pairs beautifully with the cheesy breakfast casserole’s indulgence.
If you’re serving hungry friends, add some crispy breakfast potatoes or oven-roasted cherry tomatoes for a colorful plate. On a brunch spread, this casserole makes an easy star alongside my pumpkin whipped feta dip—a creamy delight with a hint of fall spice you’ll want to try. Don’t forget to set out hot sauce or salsa for guests to customize their eggs and cheese breakfast dish.
Leftovers? This cheesy breakfast casserole makes fantastic sandwiches. Just reheat slices and pile them on toasted English muffins or inside wraps with fresh greens. It’s a fun twist that keeps this dish exciting beyond the oven.
Try this recipe as a make ahead breakfast casserole for busy mornings. Prep it the night before, refrigerate overnight, and bake fresh the next day. It’s perfect timing for feeding the family or easy weekend hosting.
Craving something similar but with a Cajun twist? The sausage and cheese casserole style here shares vibes with this popular recipe I found from Julia’s Simply Southern, which adds a little spice kick you can turn up or down.
Common Questions About This Recipe
I get a lot of questions about this cheesy breakfast casserole—from ingredient swaps to timing tips. Here are some of your top queries, answered like we’re chatting over coffee.
- Can I prep this Cheesy Breakfast Casserole in advance?
Absolutely! This recipe works perfectly as a make ahead breakfast casserole. Assemble it the night before, cover tightly, and refrigerate overnight. When you’re ready, bake it directly from the fridge—just add a few extra minutes to the cooking time. - What can I use instead of breakfast sausage?
Ground turkey or chicken sausage are great swaps if you want something lighter. You can also use diced ham or bacon for a different mood. For a vegetarian option, swap sausage for sautéed mushrooms and spinach. - How do I scale this recipe up or down?
Easy! For a smaller crowd, cut ingredients in half and bake in an 8×8 dish. Double everything for a party-sized casserole—just make sure you have a large enough pan or bake in two dishes. - Can I freeze this Cheesey Breakfast Casserole?
Yes, this casserole freezes well before baking. Assemble, freeze in a tightly covered dish, then thaw overnight in the fridge before baking. It’s a total time-saver! - Is there a dairy-free cheese option for this eggs and cheese breakfast dish?
For sure! Use your favorite non-dairy shredded cheese and a plant-based milk like almond or oat milk. It might change the texture a little but still tastes great. - Do I have to use day-old bread?
Using day-old bread or toasting fresh bread helps the casserole hold its shape and soak up the egg mixture without getting mushy. Fresh bread works if you toast it a bit first. - What other cheeses work for this easy cheesy breakfast bake?
Cheddar is classic, but you can mix things up with Monterey Jack, mozzarella for stretch, or Colby Jack for mellow richness. A little parmesan sprinkled on top before baking adds nuttiness too.
If you love flavor-packed, comforting breakfast casserole recipes, you might also enjoy the one from Tastes Better From Scratch, which has a similar homey vibe, perfect for family breakfasts. And don’t miss the make ahead version of the easy cheesy sausage egg and cheese breakfast casserole from Southern Home and Hospitality for another twist.
My Final Take
This cheesy breakfast casserole recipe earned a permanent spot on MilaBites because it’s the perfect mix of simple, satisfying, and totally customizable. It fills the kitchen with that irresistible scent of breakfast comfort and never fails to get compliments.
My Top Cheesy Breakfast Casserole Tips:
– Use freshly shredded cheese to get that perfect melt and gooey texture.
– Don’t rush the bake—covering with foil first locks in moisture before that golden finish.
– Day-old or toasted bread helps keep the casserole from turning too soggy.
I’ve tested this dish with flavor variations like swapping sausage for smoked ham, adding jalapeños and pepper jack for a spicy kick, and sneaking in kale or zucchini for a veggie boost. The classic sausage and sharp cheddar combo is still the top crowd-pleaser, though.
This cheesy breakfast casserole is a recipe keeper for me because it combines ease and hearts-on-fire flavor. It’s great for feeding all kinds of morning moods—whether you’re craving something quick or indulging in a slow weekend brunch.
If you want to keep the breakfast vibes going, I highly recommend trying my Cajun chicken pasta or comforting turmeric ginger chicken noodle soup. Both pack bold flavors you’ll love just as much as this cheesy breakfast casserole.
Ready to dive in? Pull out your mixing bowl and toast up some bread. Adventure awaits, and this cheesy breakfast casserole is waiting to bring you a big, cheesy smile. Happy cooking, friends!
Cheesy Breakfast Casserole
This Cheesy Breakfast Casserole is a hearty and delicious dish perfect for starting your day with melted cheese, eggs, and savory bread baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 6 large eggs
- 2 cups shredded cheddar cheese
- 4 cups cubed bread (day-old works best)
- 1 cup milk
- 1/2 cup cooked breakfast sausage, crumbled
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Add cubed bread, cooked sausage, green onions, and 1 1/2 cups of shredded cheddar cheese to the egg mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
- Let it cool for 5 minutes before serving. Slice and enjoy!
Notes
For a veggie twist, add diced bell peppers or spinach to the egg mixture before baking.