Filled with sausage, mushrooms and green chiles, this Sausage Breakfast Casserole is hearty and filling. Plus, all of the work is done the night before, which makes breakfast a snap!
Looking for a holiday or long weekend worthy breakfast? This Sausage Breakfast Casserole is perfect! Some other favorites would be Quiche Lorraine or Biscuits and Sausage Gravy.
We are breakfast people. My whole family loves breakfast foods – pancakes, eggs, hash browns, muffins – all of it. Give us a lazy morning, and you can bet that a big breakfast will be on the agenda for that morning.
But even when those mornings come that we can take it slow, I don’t always feel like spending the whole morning in the kitchen. So what’s the solution? A breakfast casserole that you can make the night before!
I love a good sweet Overnight French Toast Casserole, but as I get older, I tend to go more for the savory breakfast recipes. So this Sausage Breakfast Casserole is right up my alley!
How To Make It
- Start by browning your sausage. Then remove it from the skillet.
- Cook the mushrooms in the same skillet.
- Add the green chiles.
- Add the sausage back into the skillet and mix it all together.
- Place the eggs in a bowl and lightly beat them.
- Add the milk and half and half to the eggs.
- Place your cubed bread in a baking dish.
- Top with the sausage mixture.
- Sprinkle with cheese.
- Pour the milk and egg mixture over the top.
- Cover and refrigerate overnight.
- The next morning, bake the sausage breakfast casserole.
Tips and Tricks
- I use the bulk breakfast sausage – the kind that comes in a roll. If you use links, you’ll want to chop them up, but the bulk sausage works the best. You could also use Italian sausage, if desired, but I like the spices in the breakfast sausage for this recipe.
- I like to use French or Italian bread for this recipe. It’s a bit sturdier than regular sandwich bread, so it stays a bit more firm. You’ll need about 2/3 to 3/4 of a 16 oz loaf.
- I *love* green chiles, so I use a full 8 oz here. If you’re not as big of a fan, you can use one smaller 4 oz can.
- For the cheese, I typically use Monterey Jack, but this time I used cheddar and it was great. Any easy melting cheese should work.
- You don’t necessarily have to refrigerate the casserole overnight, but I do think it’s better that way. You could just bake it once it is assembled, but I do like to give it those overnight hours to let the egg mixture really soak in.
- I love to serve this topped with sour cream, salsa and cilantro. Feel free to add other toppings (I think avocado would also be great!) or no toppings at all.
- I have not personally tried freezing this casserole, but it should freeze well. Instead of refrigerating, wrap tightly and freeze for 2-3 months. Let it thaw in the refrigerator overnight before baking.
More Breakfast Casserole Recipes:
Ham and Cheese Breakfast Casserole – another great savory choice!
Baked French Toast Casserole with Apples and Raisins – this one reminds me of fall, but is actually great year round!
Brioche French Toast with Salted Caramel and Bananas – this is my version of one of my favorite breakfasts at Disneyland.
Creme Brulee French Toast – another breakfast casserole that can be made the night before. You can’t have too many of these!
Blueberry Banana French Toast Bake – if you’ve never had blueberries and bananas together before, you definitely need to try this one.
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Sausage Breakfast Casserole
Ingredients
- 16 oz bulk breakfast sausage
- 8 oz mushrooms sliced
- 8 oz canned chopped green chiles
- 8 large eggs
- 2 cups milk
- 1/2 cup half and half
- Salt and pepper
- 10 cups French bread cut into 1-inch cubes
- 2 cups shredded cheese
- Sour cream, salsa, cilantro, etc for serving
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet over medium heat, brown the sausage, breaking it apart as it is cooking. Cook until cooked through. Remove with a slotted spoon to a bowl.
- Add the mushrooms to the pan and cook until browned and softened. Add the green chiles to the skillet and cook another minute or two. Add the sausage back into the skillet and stir to combine. Turn off the heat.
- Add the eggs to a bowl and lightly beat. Add the milk and half and half and season to taste with salt and pepper.
- Place the bread cubes in the prepared baking dish. Top with the sausage and mushroom mixture. Sprinkle the cheese evenly over the top.
- Pour the egg mixture evenly over the top of the cheese, making sure the bread all gets saturated by the egg mixture. Use your hands to press the bread down into the liquid to make sure it is all saturated, if desired.
- Cover the dish with foil and refrigerate for 8 hours, or overnight.
- When ready to bake, preheat the oven to 350ºF.
- Bake the casserole, covered, for 40 minutes. Remove the foil and continue to bake until the cheese is melted and the casserole is baked through and bubbly, another 10-20 minutes.
- Let the casserole sit for 10 minutes before serving.
- Serve with sour cream, salsa and cilantro, if desired.
Tricia says
I made this over the weekend. It is our new favorite breakfast casserole. I make a plain one a few times a year and it is very good but no pizazz. I can’t believe I never thought to add mushrooms and green chilies. It makes a good breakfast a great breakfast.
Deborah says
@Tricia, I’m so glad you enjoyed it! I’m a green chile lover, and find myself adding them to everything!! 🙂