Sausage and Egg Casserole with Sourdough

Why This Hearty Comfort Bake Works

• Starch Gelatinization: The 6 cups of cubed sourdough bread act as structural sponges, absorbing the milk and eggs before heat is applied to prevent the "egg soup" disaster.
• Protein Coagulation: Mixing 12 large eggs with 2 cups of whole milk creates a specific fat to protein ratio that sets into a silky custard rather than a rubbery block.
• Flavor Layering: Searing the pork sausage first creates fond (those little brown bits), which then permeates the sourdough cubes during the long soak.
• Acid Balance: The sourdough’s natural tang cuts through the heavy fat of the sausage and 2 cups of sharp cheddar, keeping the palate refreshed.

Cooking this in the oven is the superior choice because it allows for the Maillard reaction to occur on the top layer of cheese and bread. While a stovetop version is faster, you lose that satisfying "shatter" of the sourdough crust. If you’re a fan of making your own meat mixes to control the spice levels, you’ll love this Homemade Sausage Patties recipe as a flavor reference for your bulk sausage.

The Science of Your Morning Custard

Selecting the right bread is the hill I will die on. I’ve seen people use soft white sandwich bread, and the result is always a gummy, unappetizing slab. You need the structural integrity of a crusty sourdough to stand up to the 2 cups of whole milk.

The holes in the crumb of the sourdough are essentially tiny rooms waiting to be filled with savory egg custard.

Building Your Savory Morning Shopping List

• 1 lb Bulk Pork Breakfast Sausage: Look for a high-quality "sage" or "country" style. Why this? Provides the foundational fat and salt for the entire bake.
• 12 Large Eggs: Farm fresh is great, but standard grade A works perfectly. Why this? Provides the structure and rich, satisfying mouthfeel.
• 6 cups Cubed Sourdough Bread: Aim for 1 inch cubes.
• 2 cups Whole Milk: Don't swap for skim; you need the fat.
• 1 tsp Dry Mustard Powder: This adds a sharp, pungent kick that balances the richness.
• 0.5 tsp Smoked Paprika: Adds a hint of fire and earthiness.
• 0.5 tsp Sea Salt & Cracked Black Pepper: Essential for waking up the other flavors.
• 2 cups Sharp Cheddar Cheese: Always grate it yourself from a block.
• 0.25 cup Fresh Chives: Added at the end for a bright, oniony finish.

If you find yourself short on pork sausage, you can swap it for ground turkey sausage, though you might need to add a teaspoon of olive oil to the pan since turkey is leaner. For the cheese, a sharp Gruyère works beautifully if you want a nuttier, more sophisticated profile, but standard sharp cheddar is the classic choice for a reason it melts with a beautiful, oily richness that coats the bread.

Essential Tools for a Golden Crust

To get that satisfying, crispy edge, a 9x13 inch ceramic or glass baking dish is your best friend. Ceramic holds heat more evenly than metal, which helps the center of the bake cook through without burning the bottom. You’ll also want a heavy bottomed skillet for browning the sausage.

I prefer cast iron because it creates a better sear, leaving behind those flavor packed brown bits that we want to scrape into the casserole.

A large balloon whisk is non negotiable for the 12 large eggs. You need to incorporate enough air to keep the custard light, and a fork just won't cut it. Finally, a sharp chef's knife makes quick work of those 6 cups of sourdough.

If the bread is particularly fresh, it might squish under a dull blade, so make sure your edge is honed or use a serrated bread knife to keep the cubes intact.

Layering Flavors for the Ultimate Casserole

1. Brown the sausage. Sauté 1 lb bulk pork sausage in a skillet over medium high heat until browned and crumbly. Note: Don't drain the fat unless it's excessive; that's where the flavor lives.
2. Prep the base. Spread 6 cups cubed sourdough bread into a greased 9x13 inch baking dish.
3. Scatter the meat. Distribute the cooked sausage evenly over the bread cubes.
4. Add the cheese. Sprinkle 2 cups freshly grated sharp cheddar over the sausage and bread.
5. Whisk the custard. In a large bowl, beat 12 large eggs with 2 cups whole milk, 1 tsp dry mustard, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp black pepper until completely combined.
6. The big pour. Pour the egg mixture slowly over the bread and meat, ensuring every cube is touched by liquid.
7. The soak. Press down on the bread cubes with a spatula until they are submerged. Note: This ensures no dry, hard bits of bread after baking.
8. Bake it off. Place in a preheated 350°F (180°C) oven for 45 minutes until the center is set and the top is golden and bubbling.
9. The rest. Let the casserole sit for 10 minutes before slicing. Note: This allows the custard to fully set so the slices hold their shape.
10. Garnish. Sprinkle with 0.25 cup finely minced fresh chives just before serving.

Avoiding Common Soggy Casserole Mistakes

Fixing a Watery Casserole Base

If you cut into your bake and see liquid pooling at the bottom, it usually means the eggs were overcooked or the bread to liquid ratio was off. When eggs are cooked too fast or too long, the protein network tightens and squeezes out the moisture a process called syneresis.

To avoid this, always check the center for a slight jiggle; it will finish setting through residual heat once removed from the oven.

Preventing a Dry Top Layer

On the flip side, sometimes the top cubes of bread can become like croutons too hard and disconnected from the custard. This happens if the bread isn't pushed down into the liquid before baking.

I always let mine sit for at least 15 minutes (or overnight) to make sure the sourdough has actually drunk up the egg mixture.

Common Mistakes Checklist ✓ Always use a crusty loaf; soft bread will turn into a soggy paste. ✓ Grate your own cheese to avoid the waxy coating on pre shredded bags. ✓ Give the casserole at least 15 minutes to soak before it hits the heat.

✓ Use whole milk only; lower fat percentages will result in a watery custard. ✓ Check the internal temp it should reach 160°F (70°C) in the very center.

Scaling Your Morning Feast Effortlessly

When you’re feeding a smaller crew, cutting this recipe in half is simple. Use a 8x8 inch square pan and reduce the eggs to 6 and the milk to 1 cup. The baking time will drop by about 10 to 15 minutes, so start checking for doneness around the 30 minute mark.

Because the sourdough varies in density, trust your eyes more than the timer; look for that golden "dome" and a firm center.

Scaling up for a massive holiday brunch requires two 9x13 pans rather than one giant one. If you try to double the recipe in a single deep pan, the outside will burn before the middle even thinks about setting.

When cooking two pans at once, rotate them halfway through the 45 minutes to account for any hot spots in your oven. For the spices, I usually only go to 1.5x the amount instead of a full double to keep the smoked paprika from becoming overwhelming.

Flavorful Variations and Simple Ingredient Swaps

If you want to take this in a different direction, try adding a cup of sautéed spinach and mushrooms to the layers. Just make sure to cook the moisture out of the vegetables first, or they’ll thin out your custard. For another hearty option that uses similar comfort food logic, you might want to look at a Baked Tortellini Cheese recipe for your next family dinner.

Storing and Reheating Your Leftover Bake

This bake stays fresh in the fridge for up to 4 days if wrapped tightly in foil or stored in an airtight container. In fact, some people (me included) think it tastes even better the next day because the flavors of the sausage and mustard powder have had more time to marry.

To reheat, avoid the microwave if possible it makes the bread spongy. Instead, pop a slice in the oven at 350°F (180°C) for 10 minutes to crisp the edges back up.

For zero waste, if you have tiny scraps of sourdough left over, toss them in the leftover sausage fat and bake them into croutons for a salad later. Any leftover chives can be mixed into softened butter for a savory spread. You can also freeze individual slices of the bake for up to 2 months.

Just wrap them in parchment paper and then foil; thaw overnight in the fridge before reheating.

Final Touches for a Beautiful Table

Presentation is what turns a "breakfast bake" into a "brunch centerpiece." Don't just scoop it out haphazardly. Use a sharp knife to cut clean squares once it has rested for those crucial 10 minutes.

The rest period isn't just for texture; it prevents the steam from escaping too fast, which keeps the inside moist. I love serving this on a plain white platter to let the golden brown crust and bright green chives really pop.

A side of something bright and acidic, like a simple fruit salad or even just some sliced tomatoes with sea salt, provides a necessary contrast to the heavy, satisfying nature of the cheese and sausage. For a sweet finish to your brunch, consider these Cottage Cheese cookies which offer a surprising protein boost without being overly sugary.

The Truth About Pre Soaking Bread

You don't actually need to soak this overnight for it to be good. While an overnight soak allows for total hydration, a 20 minute soak at room temperature is usually enough for sourdough to absorb the core of the custard.

If you soak it too long, the bread can lose its individual identity and become one homogeneous mass. A shorter soak often preserves the contrast between the soft interior and the slightly chewy bread structure.

Searing Sausage Does Not Seal Juices

Browning your 1 lb of bulk pork sausage isn't about "sealing in juices" that's a kitchen myth. The real magic is the Maillard reaction. By searing the meat until it's crumbly and brown, you are creating hundreds of new flavor compounds that simply don't exist in grey, steamed meat.

That concentrated savory flavor then leaches into the bread and eggs during the baking process, giving the entire dish its "satisfying" and "hearty" backbone.

High in Sodium