American
Breakfast Casserole
Pork sausage is browned to 160°F, then baked with bread cubes, eggs, and cheddar at 350°F. The center should be just set and read about 170°F.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Cooking the sausage to 160°F before it meets the eggs renders the fat.
- Stale bread soaks up the custard without turning to paste.
- A 350°F oven sets the eggs gently.
- Resting the pan keeps the slices from collapsing.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Grease a 9x13-inch baking dish.
- 2
Cook the sausage, onion, and bell pepper in a skillet over medium heat, breaking the sausage into crumbles, until the sausage reaches 160°F, about 8 minutes. Drain extra fat.
- 3
Whisk the eggs, milk, salt, pepper, and mustard powder.
- 4
Scatter the bread in the dish. Add the sausage mixture and 1 cup cheddar. Pour the egg mixture over the top and press the bread down so it soaks.
- 5
Top with the remaining cheddar and scallions.
- 6
Bake until the center is just set and reads about 170°F, about 35 to 40 minutes.
- 7
Rest 10 minutes before cutting.
Pro tips
- Day-old bread works better than fresh sandwich bread.
- If the top browns too fast, tent it with foil.
- Check the center temperature, not the edge, for the 170°F reading.
Easy substitutions
- pork breakfast sausage
- turkey breakfast sausage, cooked to 165°F
- cheddar
- pepper Jack
- day-old bread
- cubed English muffins
Storage and reheating
Storage
Refrigerate in a covered container up to 4 days.
Reheating
Warm slices in a 325°F oven until the center is hot, about 15 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 418
- Protein
- 22 g
- Carbs
- 24 g
- Fat
- 26 g
- Fiber
- 1 g
Budget friendly · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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