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No Fuss Breakfast Casserole

Tastes like effort, requires almost none.

BAILEY SISSOM

March 9, 2025

We’re in Cincinnati for the first soccer tournament of the spring.Two nights in a hotel with five people, four games down, at least two more to go. If things go well, we’ll be here all day. If not, we’ll be heading home early, but not before I’ve spent another morning drinking bad coffee and cheering like my life depends on it. Motherhood is weird—you wake up at 5:30 AM to stand in the freezing cold, and somehow, you wouldn’t want to be anywhere else.

No matter how the day shakes out, the only guarantee is that we’ll be home by dinnertime—and I will not be cooking.

I prepped this No Fuss Breakfast Casserole before we left. I’ve been making this for 15 years—one of the first things I ever learned to cook—and I haven’t changed a thing. Fluffy eggs, melty cheese, and savory sausage baked into soft, custardy white bread with crispy, golden edges. Joe drowns his in hot sauce. The boys all love and eat it (which is a minor miracle).

I’ll pop it in the oven as soon as we get home, and dinner will be done. However you make it—fresh, prepped ahead, or even reheated—it always delivers.

Hope you love it as much as we do.

–Bailey

How to Nail This Breakfast Casserole:

1. Bread matters. White bread is the move here - soft, absorbent and exactly what you want. Anything too crusty won't soak up the egg mix properly and anything too dense will throw off the texture. ​
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2. Give it a rest. Once baked, let the casserole sit for at least 10 minutes before slicing. This keeps everything from falling apart and helps it set up just right. If you don’t wait? Still good—just a little messy.
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3. Shred your own cheese (or don’t). Freshly shredded cheddar melts better, but if pre-shredded cheese is what stands between you and actually making this recipe, use it and move on.
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4. Make it ahead. Assemble it the night before, cover with plastic wrap, and refrigerate. In the morning, bake straight from the fridge, adding a few extra minutes if needed.

If an easy, make-ahead breakfast is what you're after, you’ll want to check out my Simple Yogurt Parfaits. They’re delicious served with this egg casserole (or solo), and—miraculously—all of my boys love them.

If you love the ease of this breakfast casserole but want something even more portable, check out my Baked Egg Cups. They’re individual, grab-and-go servings that are just as fluffy, cheesy, and satisfying—perfect for busy mornings.

No Fuss Breakfast Casserole

Servings: 8

Time: 50 minutes

Ingredients

• Eggs (8 large)
• Whole Milk (1 ½ cups)
• Oregano (1 tsp)
• Salt (1 tsp)
• Black Pepper (½ tsp)
• White Bread (7-8 slices)
• Cheddar Cheese (1 1/2 cups, shredded)
• Breakfast Sausage (1 pound)

Instructions

Preheat the oven. Set the oven to 325°F and lightly grease a 9x13”* casserole dish with cooking spray.

Prepare the bread. Remove the crusts from white bread (7-8 slices), cut into bread cubes, and arrange them in an even layer in the prepared casserole dish.

Cook the sausage and add the cheese. In a large skillet over medium-high heat, cook the breakfast sausage (1 lb), breaking it up with a wooden spoon until browned. Drain excess grease, then spread the cooked sausage evenly over the white bread. Sprinkle with cheddar cheese (1 cup).

Make and add the egg mixture. In a large bowl, whisk together eggs (8 large), whole milk (1 ½ cups), oregano (1 tsp), salt (1 tsp), and black pepper (½ tsp) until smooth. Pour the egg mixture evenly over the casserole, pressing down lightly with a wooden spoon to help the white bread absorb the liquid.

Bake and serve. Place the casserole dish in the preheated oven and bake until the center is fully set (35-45 minutes) and the top is golden brown. Let rest for 10 minutes before slicing and serving.

Casserole Dish: A 9x13” casserole dish creates a thinner casserole, while a 9x9” or 7x11” baking dish will yield a thicker result. Adjust baking time as needed.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Let the casserole cool completely before storing to prevent condensation.

Reheat: For the best texture, warm casserole in a 350°F oven, covered loosely with aluminum foil to prevent drying out. Remove the foil during the last 5-10 minutes to help the top crisp up slightly.

To reheat individual portions, place them in an oven-safe dish and heat until warmed through, or microwave in 30-second intervals, covering with a paper towel to retain moisture.

Higher Protein: Add ½ cup cottage cheese to the egg mixture for a protein boost without altering the texture.

Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.