Weekend Winner Sausage Cheese Veggie Breakfast Casserole

Quick Hook

Sausage, Cheese and Veggie Breakfast stole my weekend heart. Oh my gosh, the savory sausage and sharp cheddar sing together. It's warm, custardy, and bright with bell peppers.

"Brunch is proof that life is meant to be savored." I say that all the time. This recipe tastes like that line.

Brief Overview

This dish comes from American brunch and potluck kitchens. It's a classic Savory Breakfast Strata style bake.

Difficulty is easy to moderate. Prep: 20 minutes . Cook: 40– 45 minutes . Serves 8 in a 9x13 dish.

Think of it as a Veggie Breakfast Casserole or Veggie Egg Bake. It also works as a Large Breakfast Casserole for crowds.

Many call it an Egg Bake or simply one of the best Egg Dishes.

Main Benefits

Top benefit: it's protein packed and filling. Eggs and sausage make mornings easier.

Perfect for lazy weekends and big brunches. Also great as a make-ahead Breakfast Casserole for busy weekday mornings.

What makes this recipe special is texture. The top crisps while the middle stays creamy. You get melty cheddar and soft bread cubes.

It doubles as a Sausage and Cheese Breakfast Casserole and a Brunch Casserole Recipe.

I once fed a family reunion with one pan. Everyone wanted seconds. Honest tip: day-old bread saves the day. Fresh bread can get soggy, I learned that the hard way.

This casserole plays well with substitutions. Swap in kale or baby spinach for extra greens. Turn it into an Overnight Breakfast Casserole by assembling the night before.

Or try it as a casual Savory Breakfast Strata with a crusty loaf.

I love how forgiving it is. Brown the sausage, sauté the veggies, whisk the custard. Press, rest, and bake. Simple steps yield something comforting.

Ready to gather ingredients and get cooking? Next up are the exact ingredient amounts. Grab your bread, sausage, eggs, and cheese. Let’s move on to the ingredient list.

Ingredients & Equipment

Main Ingredients

For the base

• 8 cups (about 10 12 oz / 280 340 g) cubed day-old crusty bread. Use sourdough or country loaf. Day-old absorbs custard best.

For the sausage and veggies

• 1 lb (450 g) bulk breakfast sausage. Pick fresh, well seasoned sausage.
• 1 medium yellow onion, chopped (about 1 cup / 150 g).
• 1 medium red bell pepper, diced (about 1 cup / 150 g).
• 1 cup (100 g) baby spinach or kale, roughly chopped (optional).
• 1 2 cloves garlic, minced.

For the egg custard

• 8 large eggs . Use large for consistent bake.
• 2 cups (480 ml) whole milk, or 2% for lighter.
• 1/2 cup (120 ml) plain Greek yogurt or sour cream (optional).
• 1 tsp (5 g) Dijon mustard.
• 1 tsp (5 g) kosher salt.
• 1/2 tsp (2.5 g) ground black pepper.
• 1/2 tsp dried thyme or 1 tsp fresh thyme.
• Pinch nutmeg (optional).

Cheese & finishing

• 2 cups (about 8 oz / 225 g) shredded sharp cheddar.
• 2 tbsp (30 g) grated Parmesan (optional).
• 2 tbsp (30 g) unsalted butter, melted (optional).

I once fed 12 hungry people with this. They loved it. True story.

Seasoning Notes

Essential combo: salt, pepper, thyme, a pinch nutmeg. Add Dijon for depth. Garlic and caramelized onion lift the mix. Parmesan adds umami.

Use smoked paprika with turkey sausage. Quick swaps: turkey or chicken for sausage. Almond milk for dairy-free. Vegetarian? Use cremini mushrooms plus smoked paprika.

“make-ahead breakfasts save mornings.” Seriously true. This makes a great Overnight Breakfast Casserole.

Equipment Needed

Essential tools only: 9x13-inch (23x33 cm) baking dish. Large skillet (10 12 inch). Large mixing bowl. Whisk. Rubber spatula. Measuring cups and spoons. Instant read thermometer optional.

Household alternatives: use a casserole oven safe skillet instead of the baking dish. A fork works if you lack a whisk.

Preheat the oven to 350° F ( 175° C) . Bake until center reaches 160° F ( 71° C) for safety.

This recipe is perfect as a Veggie Breakfast Casserole, Veggie Egg Bake, or a Large Breakfast Casserole. It’s also a solid Sausage and Cheese Breakfast Casserole and classic Savory Breakfast Strata.

Try it as a make-ahead Breakfast Casserole or Brunch Casserole Recipe.

Cooking Method

I love how this feels like Sunday. As Julia Child said, people who love to eat are the best people.

This is my take on the classic Sausage, Cheese and Veggie Breakfast crowd pleaser. It sits between a Veggie Breakfast Casserole and a cozy Savory Breakfast Strata .

Prep Steps

Get your mise en place first. Cube 8 cups day-old bread. Chop onion, pepper, greens. Measure 8 eggs and 2 cups milk.

Save time with simple tricks. Brown sausage ahead. Grate cheese while sausage cools. Use one pan for meat and veggies. It cuts dishes.

Safety note. Cook pork to at least 160° F ( 71° C) . Wash hands after handling raw meat. Keep eggs refrigerated.

step-by-step Process

1. Preheat oven to 350° F ( 175° C) . Grease a 9x13 dish.
2. Brown sausage over medium heat. Cook 6– 8 minutes until nicely browned.
3. Sauté onion and pepper 4– 6 minutes until soft. Add garlic and greens.
4. Scatter bread in dish. Layer sausage and veggies. Add 1½ cups cheese.
5. Whisk eggs, milk, yogurt, salt and pepper. Pour over bread. Press gently.
6. Rest for 20– 30 minutes or refrigerate overnight for an Overnight Breakfast Casserole .
7. Top with remaining cheese. Bake 40– 45 minutes until golden and set. Check center. Knife should come out mostly clean. Final temp should reach 160° F ( 71° C) .

Visual cues matter. Golden top and slightly puffed edges show doneness. The center will jiggle slightly. It firms while resting.

Pro Tips

Use day-old bread for the best texture. Toast fresh cubes briefly if needed. Drain excess sausage fat but leave a tablespoon for flavor.

Avoid soggy results. Don’t skip the 20 30 minute soak. Don’t overbake. Overbaking makes it dry.

make-ahead option works great. Assemble and refrigerate up to 8 hours . Add 5– 10 minutes to bake time if chilled.

Honestly, this recipe nails brunch. It reads like an Egg Bake , a Large Breakfast Casserole , and many classic Egg Dishes all at once.

Try it for potlucks or lazy mornings. You’ll love the leftovers.

Recipe Notes

Fun fact: strata means layers. That’s what makes a classic Savory Breakfast Strata so comforting. I call mine the Weekend Winner.

It’s basically a Sausage, Cheese and Veggie Breakfast dream. I once fed eight hungry friends with one pan. They all went back for seconds.

Serving Suggestions plating and pairings

Serve slices warm from the oven. A crisp edge and gooey middle please everyone. Try it like a Veggie Breakfast Casserole or Veggie Egg Bake slice on a simple white plate.

Add a spoonful of salsa or a dollop of Greek yogurt. Pair with roasted breakfast potatoes or a bright mixed fruit bowl.

For brunch, pour fresh coffee or a sparkling orange mimosa. These extras make this Brunch Casserole Recipe feel special.

Storage Tips fridge, freezer, reheating

Cool to room temperature first. Wrap tightly and refrigerate up to 4 days . For a true make-ahead Breakfast Casserole , assemble and chill overnight.

To freeze, cut into portions. Wrap each piece well. Freeze up to 3 months . Reheat from frozen in the oven at 325° F ( 160° C) until steaming.

For quick mornings, microwave a slice for 1 2 minutes. Oven reheating keeps edges crisp. Food safety note: bake until internal temp reaches 160° F ( 71° C) .

Variations dietary swaps and seasons

Want vegetarian? Swap sausage for crumbled tempeh or sautéed mushrooms. That turns it into a killer Egg Bake without meat.

For low-carb fans, omit bread. Use roasted cauliflower or thin eggplant slices. In summer, toss in cherry tomatoes and basil.

In fall, add roasted squash and sage. Spicy? Use chorizo and pepper jack for a Southwestern twist.

Nutrition Basics quick overview

Per serving runs about 430 kcal. You get solid protein from eggs and sausage. There’s calcium from cheese. Veggies add fiber and vitamins.

Swap milk for 2% to cut calories. Use turkey sausage to lower fat.

I love this casserole. It’s crowd friendly and forgiving. Make it your Sunday tradition. You’ll thank me later.

Frequently Asked Questions

How should I store and reheat a Sausage, Cheese and Veggie Breakfast casserole?

Cool the casserole to room temperature, then cover tightly and refrigerate for up to 3 4 days. To reheat, warm individual slices in the microwave for 60 90 seconds or reheat the whole dish in a 350°F (175°C) oven for 15 25 minutes until heated through; using a shallow ovenproof dish helps it heat evenly.

Can I assemble the Sausage, Cheese and Veggie Breakfast ahead of time, and how long can it sit before baking?

Yes this casserole is ideal for make-ahead meals: assemble, cover tightly and refrigerate up to 8 hours or overnight so the bread soaks the custard. If baking straight from the fridge, add about 5 10 minutes to the bake time and check the centre with a thermometer (160°F / 71°C).

What substitutions or variations can I use for dietary needs (vegetarian, low-carb, gluten-free)?

For vegetarian options swap the sausage for crumbled tempeh, sautéed mushrooms with smoked paprika, or a plant based sausage; for low-carb, replace the bread with riced cauliflower (par-roasted) or thinly sliced roasted aubergine and increase the eggs slightly.

Use a gluten-free loaf in the same volume for a GF version, and choose low-sodium or lean sausage and lower fat milk to reduce calories and salt.

How do I avoid a soggy middle or an overcooked, rubbery texture?

Use day-old bread or lightly toast fresh cubes so they absorb the custard without collapsing, and let the assembled pan rest 20 30 minutes (or overnight) to fully soak. Don’t overbake aim for the centre to be just set (or 160°F); it will firm up as it rests, and if you want a crisp top, broil for the last 1 2 minutes while watching closely.

Is this Sausage, Cheese and Veggie Breakfast high in calories or sodium, and how can I lighten it?

One serving is roughly 430 kcal and around 750 900 mg sodium, but totals vary by sausage, cheese and bread choice. To lighten the dish, use lean turkey or chicken sausage, reduce the cheese, swap whole milk for 2% (or a fortified unsweetened dairy alternative), and use lower sodium bread or sausage to cut sodium and calories.

Can I freeze the casserole, and what's the best way to bake from frozen?

You can freeze the baked casserole for 2 3 months wrapped tightly in foil and a freezer bag, or freeze assembled (unbaked) for convenience. Thaw in the fridge overnight before reheating; if baking from frozen, add 20 30 minutes to the bake time at 350°F (175°C) and cover loosely with foil until the centre is hot, then uncover to brown the top.