Why I’ll Love This Recipe
I love how simple and satisfying this casserole is. It’s mostly hands-off: just assemble layers, let it soak, and bake. The result is a rich, filling dish with custardy eggs, gooey cheese, and smoky sausage—all in every bite. It’s a cozy, no-fuss way to feed family or guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bread (day-old, cubed)
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Breakfast sausage (bulk or patties, crumbled)
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Eggs
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Milk (whole or 2 %)
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Shredded cheddar cheese
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Diced onion
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Bell pepper (optional)
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Salt
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Black pepper
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Garlic powder (optional)
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Butter or cooking spray (for greasing)
Directions
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I preheat the oven to around 350 °F (175 °C) and grease a 9×13-inch baking dish with butter or cooking spray.
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I cook the sausage in a skillet until browned and crumbly, then drain off excess fat.
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I sauté onions (and bell peppers if using) in the same skillet until softened.
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I evenly spread the cubed bread in the prepared dish.
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I layer the cooked sausage, onions (and peppers), and shredded cheddar over the bread.
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In a bowl, I whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
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I pour this egg mixture over the layers, pressing gently so the bread soaks it up.
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I let it sit for 10–15 minutes to absorb.
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I bake uncovered for about 45–50 minutes, until the top is golden and the center is set—but still slightly custardy.
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I let it rest for 5–10 minutes before cutting and serving.
Servings and timing
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Servings: About 8 generous portions
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Total time: ~1 hour 10 minutes
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Prep: 15 minutes (plus optional soak time)
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Bake: 45–50 minutes
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Rest: 5–10 minutes
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Variations
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Veggie boost: I add sautéed spinach, mushrooms, or zucchini to increase nutrition.
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Meat swap: I use diced ham, crumbled bacon, or cooked chicken instead of sausage.
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Cheese mix: I try Monterey Jack, pepper jack, or Swiss for a flavor twist.
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Herb lift: I sprinkle in chopped chives, parsley, or thyme for freshness.
Storage/reheating
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To store: I cool it fully, cover, and refrigerate up to 3–4 days.
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To reheat: I slice portions and warm in the oven at 325 °F for about 10–15 minutes or microwave for 1–2 minutes—add a splash of milk if needed to keep it moist.
FAQs
Can I assemble this the night before?
Yes—I refrigerate it overnight (cover the dish), then bake in the morning—add a few extra minutes to bake time since it’s cold.
What bread is best?
I use slightly stale French, sourdough, or sandwich bread. Day-old bread soaks up the custard without getting mushy.
Can I make it gluten-free?
Absolutely. I substitute gluten-free bread and check that sausage and cheese are gluten-free.
Is this freezer-friendly?
Yes—I cool individual slices, wrap them, and freeze up to 2 months. I reheat from frozen in a 350 °F oven for about 20 minutes or microwave longer.
Can I make a vegetarian version?
Sure—I swap sausage for a plant-based meat alternative or more veggies (like mushrooms and spinach) for a delicious meat-free option.
Conclusion
This Amish Breakfast Casserole is one of my go-to dishes for feeding a crowd or enjoying a cozy weekend breakfast. It’s customizable, comforting, and basically foolproof. I love how it comes together ahead of time and still tastes amazing. I hope it becomes a beloved staple in your kitchen, too!
PrintAmish Breakfast Casserole
This hearty sausage and egg bake is loaded with cheese, cubed bread, and savory flavor. A comforting make-ahead breakfast perfect for family mornings or brunch.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: ~1 hour 10 minutes
- Yield: Serves 8
- Category: Breakfast, Brunch, Casserole
- Method: Baked
- Cuisine: American, Amish-Inspired
- Diet: Gluten Free
Ingredients
Cubed day-old bread (French, sourdough, or sandwich bread)
1 lb breakfast sausage (crumbled)
8 large eggs
2 cups milk (whole or 2%)
2 cups shredded cheddar cheese
1 small onion, diced
1 bell pepper, diced (optional)
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder (optional)
Butter or cooking spray (for greasing)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a skillet, cook sausage until browned. Drain excess fat.
Sauté diced onions (and bell peppers, if using) in the same skillet until softened.
Spread cubed bread evenly in the baking dish.
Layer sausage, onions/peppers, and shredded cheese on top.
In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Pour egg mixture evenly over the casserole. Press gently so bread absorbs the custard.
Let soak for 10–15 minutes (or refrigerate overnight if making ahead).
Bake uncovered for 45–50 minutes, or until golden on top and set in the center.
Let rest 5–10 minutes before slicing and serving.
Notes
Use stale bread for best texture—fresh bread may turn soggy.
Add mushrooms, spinach, or zucchini for a veggie boost.
Try Swiss, Monterey Jack, or pepper jack for a cheese variation.
Store leftovers in the fridge for up to 4 days; reheat in oven or microwave.
