Cheddar Sausage Best Breakfast Casserole Recipe

Cheddar Sausage Best Breakfast Casserole Recipe

How To Make Cheddar Sausage Best Breakfast Casserole

This casserole with cheddar sausage and egg is definitely a good enough reason to wake up in the morning! Definitely the best breakfast ever!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1lbbreakfast sausage,casings removed, crumbled
  • 8scallions,chopped, white\light green parts and dark green parts divided
  • 1red bell pepper,seeded and diced, divided
  • 8cupsspinach,fresh, packed
  • 4large eggs
  • 1tspkosher salt
  • 2tspgarlic powder
  • 2cupswhole milk
  • nonstick cooking spray,for greasing
  • 8cupswhite bread,day-old country
  • 2cupscheddar cheese,shredded, divided
  • ½cupchicken stock
  • ½cupheavy cream


  1. Add the breakfast sausage to a large nonstick skillet over medium heat.

  2. Cook, breaking up with a spatula until no longer pink, 7 to 8 minutes.

  3. Add the white and light green scallions, 1/2 of the bell pepper, and ½ of the spinach.

  4. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted.

  5. Remove the pan from the heat and let cool.

  6. In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.

  7. Grease a 9 x 13-inch glass baking dish with nonstick spray.

  8. Add the cubed bread to the baking dish.

  9. Sprinkle 1 cup of shredded cheese over the bread, then evenly spread the sausage mixture on top.

  10. Pour the egg mixture over the sausage mixture.

  11. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.

  12. Preheat the oven to 375 degrees F.

  13. In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.

  14. Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.

  15. Cover with foil and bake for 45 minutes, then uncover and bake for another 15 to 20 minutes, until the custard is set and the cheese is golden brown.

  16. Remove from oven and let cool for 15 minutes.

  17. Garnish with the dark green scallions, then slice and serve.

Recipe Notes

  •  If you don’t have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300 degrees F oven for 15 to 20 minutes.


  • Calories: 390.07kcal
  • Fat: 26.69g
  • Saturated Fat: 11.10g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 9.19g
  • Polyunsaturated Fat: 3.64g
  • Carbohydrates: 19.34g
  • Fiber: 2.02g
  • Sugar: 5.29g
  • Protein: 18.73g
  • Cholesterol: 128.85mg
  • Sodium: 635.83mg
  • Calcium: 277.13mg
  • Potassium: 440.87mg
  • Iron: 2.44mg
  • Vitamin A: 268.67µg
  • Vitamin C: 20.30mg
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