Sausage Egg Casserole in a 9x13 Dish

A 9×13 dish holds a sausage and egg casserole for 10 to 12 people: 12 eggs, 1 pound of breakfast sausage, 6 cups of bread cubes and 2 cups of cheese. It bakes at 350°F for 45 to 55 minutes, and you can assemble it the night before.

This is the standard make-ahead breakfast bake. The bread soaks up the egg custard overnight, the sausage gives it flavour, and the whole dish cuts into neat squares.

Why a 9×13 Dish Works for This Casserole

A 9×13 dish holds about 14 to 15 cups, so the custard fills it about 2 inches deep. That depth cooks through in under an hour without a dry top or a runny centre. An 8×8 dish holds roughly half as much, so halve every ingredient if that is all you have.

Ingredients

1 pound bulk breakfast sausage (pork or turkey)
6 cups day-old bread cubes (about 8 slices, crusts on)
2 cups shredded cheddar cheese, divided
12 large eggs
2 cups whole milk
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
4 green onions, sliced (optional)
Butter or cooking spray for the dish

Instructions

Brown the sausage. Cook it in a skillet over medium heat, breaking it up, until no pink remains (about 8 to 10 minutes). Drain it on paper towels.
Layer the dish. Grease the 9×13 dish. Spread the bread cubes over the bottom, then scatter the sausage, 1 1/2 cups of the cheese and the green onions over them.

Make the custard. Whisk the eggs, milk, dry mustard, salt and pepper until no streaks of white remain. Pour it evenly over the dish and press the bread down so every cube is wet.
Rest. Cover and refrigerate for at least 1 hour, or overnight.
Bake. Heat the oven to 350°F. Take the dish out of the fridge while the oven heats. Top with the remaining 1/2 cup of cheese and bake uncovered for 45 to 55 minutes. It is done when the centre is set and a knife inserted in the middle comes out clean. An instant-read thermometer should show 160°F in the centre.

Rest again. Let it stand for 10 minutes before cutting it into 12 squares.

Timing and Doneness

A casserole that goes into the oven straight from the fridge needs the longer end of the time range. If the top browns before the centre sets, cover it loosely with foil for the last 15 minutes. A wobble in the very centre is a sign it needs 5 more minutes. Liquid pooling when you cut it means it was underbaked.

Swaps and Variations

No bread: use 4 cups of frozen shredded hash browns, thawed and squeezed dry, in place of the bread.

Vegetables: add 1 cup of sautéed peppers, onions or spinach, but cook them first and squeeze out the water, or the casserole turns soggy.
Cheese: Monterey Jack, pepper jack or Gruyère all work in the same amount.

Storage and Reheating

Refrigerate leftovers, covered, within 2 hours of baking and eat them within 3 to 4 days. Reheat single squares in the microwave for 60 to 90 seconds, or reheat the whole dish covered at 325°F for about 20 minutes. Baked squares freeze well for up to 2 months when wrapped individually.

Frequently Asked Questions

Can I bake it the same day? Yes. Give it at least 1 hour to soak so the bread absorbs the custard.
Can I use a glass dish? Yes. Glass heats more slowly, so expect the full 55 minutes, and never move a cold glass dish straight into a hot oven.

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Sausage Egg Casserole in a 9×13 Dish