Baked Eggs with Sausage and Bread Cubes

Name: Baked Eggs with Sausage and Bread Cubes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb (454 g) bulk pork sausage; 6 cups (360 g) day-old bread (white, wheat, or sourdough), cut into ¾-inch (2 cm) cubes; 2 cups (227 g) sharp cheddar cheese, shredded; 10 large eggs; 2½ cups (590 ml) whole milk; 1 tsp (6 g) salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (2 g) dry mustard powder; 1 tbsp (14 g) unsalted butter, for greasing the dish

From the MyKitchenBank Kitchen

A hearty breakfast casserole layered with cubed bread, browned sausage, cheddar cheese, and a savory egg custard. Baked until golden and set, it's perfect for feeding a crowd or meal prepping for the week. Assemble it the night before and bake in the morning for an effortless breakfast.

Prep: 20 min
Cook: 45 min
Wait: 8 hr
Total: 9 hr 5 min
Makes: 1 casserole (8 servings)

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Steps

Before you start

Preheat oven to 350°F (175°C) if baking immediately; otherwise refrigerate overnight
Cut bread into ¾-inch cubes and leave uncovered at room temperature for 2 hours to dry slightly (this prevents a soggy casserole)
Use a 9×13-inch (23×33 cm) baking dish

1
Brown the sausage
- Heat a large skillet over medium-high heat.
- Add the bulk sausage and cook, breaking it into bite-size pieces with a spoon as it cooks, for 8–10 minutes until no pink remains.
- Stir occasionally so it browns evenly.
- Transfer the cooked sausage to a paper towel-lined plate to drain excess fat, then set aside.
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Ready when: No pink inside sausage pieces; they are broken into bite-sized crumbles
Tip: Don't skimp on browning—it develops deeper flavor. Break the meat into small, uniform pieces so they cook evenly and distribute throughout the casserole.
2
Assemble the casserole
- Butter the 9×13-inch baking dish.
- Spread half of the bread cubes evenly across the bottom.
- Scatter half the cooked sausage over the bread, then sprinkle half the shredded cheddar cheese.
- Repeat with the remaining bread cubes, sausage, and cheese, creating two layers.
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Ready when: Ingredients are layered in two distinct levels
Tip: Layer evenly so every serving contains bread, sausage, and cheese in the right proportion.
3
Make the egg custard
- In a large mixing bowl, whisk together the 10 eggs, 2½ cups milk, 1 tsp salt, ½ tsp black pepper, and ½ tsp dry mustard powder.
- Whisk until well combined and smooth.
- Pour the egg mixture evenly over the layered bread, sausage, and cheese, making sure the liquid reaches all areas of the dish.
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Ready when: Custard is fully poured and no dry bread pieces are visible
Tip: Whisk the eggs and milk together thoroughly so the custard is uniform and the seasoning distributes evenly.
4
Chill the casserole
- Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- This allows the bread to absorb the egg mixture and flavors to meld.
- The casserole can be refrigerated for up to 24 hours.
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Ready when: Bread is fully soaked and egg mixture is chilled
Tip: Overnight refrigeration is not strictly necessary but highly recommended for the best result. If you're short on time, let it rest for at least 30 minutes at room temperature before baking.
5
Preheat and bakeOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for 10–15 minutes while the oven preheats.
- This helps it bake more evenly.
- Remove the plastic wrap and place the baking dish in the oven.
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Ready when: Oven reaches 350°F (175°C) on the thermometer
Tip: Bringing the casserole to room temperature prevents the bottom from burning while the center stays underdone.
6
Bake until setOven 350°F / 175°C
- Bake uncovered for 40–45 minutes.
- The casserole is done when the top is golden brown, the edges are set and pull away slightly from the sides of the dish, and a knife inserted in the center comes out clean or with just a few moist crumbs.
- An instant-read thermometer inserted in the center should register 160°F (71°C).
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Ready when: Top is golden brown; center reaches 160°F (71°C) on thermometer; knife inserted in center comes out clean
Tip: Overbaking will result in a dry, rubbery casserole. Use a thermometer to check doneness accurately. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
7
Rest and serve
- Remove the casserole from the oven and let it rest on the counter for 5 minutes.
- This allows the egg to set completely and makes it easier to cut into neat portions.
- Cut into 8 equal squares and serve warm.
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Ready when: Casserole has cooled slightly and is stable enough to cut cleanly
Tip: Serve warm, not piping hot—it will be easier to handle and taste better.

Good to know

Tips

Use day-old bread that has been cut into cubes and left uncovered at room temperature for a few hours to dry slightly. Fresh, soft bread will absorb too much liquid and become mushy.
The overnight refrigeration step is essential for the best texture and flavor. The bread absorbs the egg mixture evenly, and the flavors have time to meld.
For a vegetable boost, add sautéed spinach, mushrooms, or bell peppers between the layers. Sauté vegetables first to remove excess moisture, then layer as you would the sausage.
Serve with a simple green salad and toast, or pair with fresh fruit and a hot beverage for a complete breakfast spread.

Make ahead

Assemble and refrigerate the unbaked casserole for up to 24 hours. Bake directly from the refrigerator (may add 5–10 minutes to baking time if not brought to room temperature first).

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes until warmed through, or in the microwave for 1–2 minutes per slice. The casserole does not freeze well due to the bread's texture becoming mushy; freeze for no longer than 2 weeks and expect a softer result.

Substitutions

bulk pork sausage → Diced ham or smoked bacon (cook bacon until crisp, then crumble). Use the same weight; adjust salt to taste since ham and bacon are saltier than sausage
sharp cheddar cheese → Gruyère, Swiss, or Monterey Jack cheese. Sharp or aged cheeses work best; mild cheeses may taste bland in the finished dish
day-old bread (white, wheat, or sourdough) → Focaccia, ciabatta, or challah, cubed and dried slightly. Avoid very soft sandwich bread; day-old rustic bread holds up better in the egg custard
whole milk → Half-and-half or a mix of milk and heavy cream. Richer dairy will make a creamier, more decadent casserole