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4-Ingredient Sausage Breakfast Casserole

4-ingredient breakfast casserole made with cubed bread, cooked sausage crumbles, eggs, and shredded sharp cheddar for a golden, puffy bake. The casserole is baked until completely set with a browned cheese top for easy, slice-and-serve comfort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Breakfast casserole base
  • 1 lb breakfast sausage Cooked and crumbled.
  • 8 eggs Large eggs.
  • 1.5 cup whole milk Whole milk.
  • 2 cup sharp cheddar Shredded; divided for layering and topping.
  • 6 bread Slices cubed (any type).
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prepare and layer
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Spread the bread cubes evenly in the bottom of the greased dish.
  3. Scatter the cooked sausage crumbles over the bread.
  4. Whisk the eggs and milk together with salt and black pepper, then stir in 1.5 cups of the shredded cheddar.
  5. Pour the egg mixture over the bread and sausage, pressing the bread down to soak, then top with the remaining cheese (you should see a complete cheese layer on top).
Bake
  1. Bake at 375°F for 40–45 minutes until completely set and golden, with the center no longer jiggly when gently shaken.

Notes

For clean slices, let the casserole stand 5–10 minutes after baking so the custard firms up. Store covered in the refrigerator up to 3–4 days; reheat individual portions in the microwave until hot. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge before reheating. For a lower-sodium option, use reduced-sodium cheddar and season with less salt while keeping the pepper.