Breakfast
$0.60per plate
Prep
20 min
Breakfast · Breakfast Casserole
Easy Breakfast Casserole
This sausage, egg, and cheese breakfast casserole feeds ten for about $0.92 a plate, and you can build it the night before and bake it in the morning. Day-old bread soaks up a simple egg-and-milk custard, browned breakfast sausage and cheddar run through every layer, and it bakes into a sliceable, savory casserole that holds a crowd through a slow weekend morning or a busy holiday. It is a different dish from our cheesy hashbrown casserole side: this one is egg-based and hearty enough to be the whole breakfast. For a hand-held version of the same flavors, see the freezer breakfast burritos.
$0.92per plate
Estimated recipe total
$9.20 · serves 10
Cook
45 min
Total
1 hr 15 min
Serves
10
Recipe from Budget Plates · https://www.budgetplates.com/breakfast-casserole
Equipment
- 9x13 baking dish
- Large mixing bowl
- Instant-read thermometer
Variations
- Use frozen shredded hash browns instead of bread for a potato-based version.
- Swap in diced ham, cooked bacon, or a plant-based sausage for the breakfast sausage.
- Stir in a cup of cooked, well-drained vegetables like peppers or spinach.
1 How to make it
1
Brown the sausage
Heat the oven to 350 F if you plan to bake right away. In a large skillet over medium heat, cook the sausage with the diced onion, breaking it into small crumbles, for 7 to 9 minutes until no pink remains and the onion is soft. Drain off the fat so the finished casserole is savory, not greasy.
2
Fill the dish with bread and sausage
Grease a 9x13 inch baking dish. Scatter the cubed bread evenly across the bottom, then top with the drained sausage and half of the cheddar. Day-old or lightly dried bread holds its shape and soaks up the custard without turning to mush.
3
Whisk and pour the custard
In a large bowl, whisk the eggs, milk, salt, pepper, and mustard powder until fully combined with no streaks of white left. Pour it evenly over the bread so every piece gets wet, then press the bread down gently with the back of a spoon to help it soak.
4
Rest or refrigerate to soak
For the best texture, cover and refrigerate at least 1 hour or overnight so the bread fully absorbs the custard. Short on time, let the dish sit on the counter for 15 minutes while the oven heats.
5
Top with cheese and bake
Scatter the remaining cheddar over the top. Bake uncovered at 350 F for 45 to 55 minutes, until the center is set, no longer jiggles, and reads 160 F on an instant-read thermometer. If the dish goes in straight from the fridge, add about 10 minutes.
6
Rest, then slice
Let the casserole rest 10 minutes before serving. Egg casseroles firm up as they cool, so a short rest is what lets you cut clean squares instead of a loose scoop.
2 Cheaper ingredient swaps
- Hash browns instead of bread. For a potato-based version, use 4 cups thawed frozen shredded hash browns in place of the bread. Thaw and pat them dry first so they do not water down the eggs.
- Any melting cheese. Cheddar is the cheapest option, but Monterey Jack, Colby, or a Mexican blend all melt well and swap in one for one.
- A different protein. Cooked crumbled bacon, diced ham, or a plant-based sausage all work in place of the breakfast sausage. Use about 1 to 1 1/2 cups cooked.
- Add vegetables. Stir in up to 1 cup of cooked, well-drained vegetables such as sauteed peppers, onions, or spinach. Cook and drain them first so they do not release water into the custard.
3 Budget tips
- One pound of sausage, a cheap loaf of bread, and a dozen eggs feed ten for under a dollar a plate, which is why an egg casserole is one of the cheapest ways to cover a weekend breakfast.
- Day-old bread is often marked down, and it works better here than fresh because it soaks the custard without going soggy.
- Make it the night before a busy or holiday morning. The overnight soak improves the texture, and the only morning job is turning on the oven.
- Stretch it further by leaning on the bread and eggs and using a little less sausage. A half pound still carries plenty of flavor across the whole dish.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 4 days. The casserole slices cleanest once fully chilled, which makes it easy to portion for grab-and-go breakfasts.
Freezer
Freeze cooled portions, wrapped well, for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat single portions in the microwave for 60 to 90 seconds, or warm the whole dish, covered, in a 325 F oven for 15 to 20 minutes until heated through.
5 Nutrition (per serving)
Calories
430
Protein
21g
Fat
27g
Carbs
24g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I make this breakfast casserole ahead of time?
Yes. Assemble it through pouring the custard over the bread, cover, and refrigerate overnight. The bread soaks up the eggs while it rests, which gives a better texture than baking right away. Add the top cheese and bake in the morning, adding about 10 minutes since it starts cold.
What kind of bread works best?
Sturdy day-old sandwich bread, French bread, or Italian bread all work. Slightly stale bread holds its shape and soaks the custard without turning to mush. If your bread is fresh, cube it and leave it out for an hour or toast it lightly first.
How do I know when it is done?
The center should be set and no longer jiggle, and an instant-read thermometer should read 160 F in the middle. Egg casseroles firm up as they rest, so pull it once it reaches temperature and let it sit 10 minutes before slicing.
How is the price per plate figured?
About $9.20 for the sausage, bread, eggs, milk, and cheese, divided across ten servings, which comes to roughly $0.92 each. Sausage and cheese are the biggest lines, so a sale on either moves the total the most.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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