Crack Breakfast Casserole is a hearty, cheesy, and super satisfying morning dish that usually features layers of eggs, sausage, cheese, and bread or hash browns. It’s the kind of breakfast that feels like a warm hug on a lazy weekend, packed with comforting flavors and a golden, bubbly top that’s impossible to resist.
I love making this casserole when I have guests over or want to prepare breakfast ahead of time—it’s so easy to throw together the night before and then bake fresh in the morning. One of my favorite tricks is to use whatever cheese I happen to have in the fridge, which makes every batch a little different but always delicious. Plus, the sausage adds a nice spice that keeps things exciting.
Serving this casserole with a side of fresh fruit or a simple green salad brightens up the meal and balances all the rich flavors. It’s also awesome for family brunches or holiday mornings when you want a fuss-free way to feed lots of people without standing over the stove. I find myself craving this dish whenever I’m looking for something warm and cozy to start the day right.
Key Ingredients & Substitutions
Breakfast Sausage: This adds a flavorful, savory base. If you want a lighter option, try turkey sausage or plant-based sausage crumbles. For less spice, choose mild sausage instead of spicy.
Eggs: Six large eggs help bind everything together and make the casserole fluffy. You can swap some eggs for egg whites to lighten it up, but it might be less rich.
Sharp Cheddar Cheese: This gives a nice melt and tangy flavor. You can substitute with Colby Jack, Monterey Jack, or a mild cheddar if preferred.
Bread: White bread soaks up the egg mixture well. You can swap in day-old or slightly toasted bread for better texture. Whole wheat or sourdough also work if you like more flavor and fiber.
Sour Cream and Milk: These make the filling creamy and tender. You can use Greek yogurt instead of sour cream for a bit more protein and tang, and any milk—whole, 2%, or plant-based—will do here.
How Do You Get the Perfect Texture in a Breakfast Casserole?
The key to a great texture is balancing the soak of the bread and the cooking time.
- Use cubed bread that’s slightly stale or toast it lightly. It soaks the egg mixture without getting mushy.
- Whisk eggs, milk, and sour cream well to make a smooth custard that holds everything together.
- Don’t overfill the dish—layering spreads the ingredients so heat reaches evenly.
- Bake uncovered to let the top get golden and slightly crispy while the inside remains soft.
- Let the casserole rest 5-10 minutes after baking; this helps it firm up for easy slicing.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it holds all the layers evenly and bakes thoroughly.
- Skillet – for cooking the sausage; a non-stick skillet makes cleanup easier.
- Whisk – to mix eggs, milk, and sour cream smoothly.
- Large mixing bowl – gives you plenty of space to combine all the ingredients.
- Knife and cutting board – for cubing the bread and chopping parsley if using.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham to change the flavor profile.
- Use different cheeses like Monterey Jack or Pepper Jack for a twist.
- Mix in sautéed veggies such as bell peppers, spinach, or mushrooms for color and nutrition.
- Sprinkle some crushed red pepper flakes or paprika on top before baking for extra spice or color.
How to Make Crack Breakfast Casserole
Ingredients You’ll Need:
- 1 lb breakfast sausage
- 6 large eggs
- 2 cups shredded sharp cheddar cheese
- 8 slices white bread, crusts removed and cubed (about 3 cups)
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: finely chopped fresh parsley for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 45-50 minutes to bake. Allow an extra 5-10 minutes to cool before serving, so the casserole sets nicely and is easy to cut. Total time is roughly 1 hour.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole pan well. In a skillet over medium heat, cook the breakfast sausage until it’s fully browned and crumbled. Drain any extra grease and set the sausage aside to cool slightly.
2. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, milk, sour cream, baking powder, salt, and pepper. Keep whisking until the mixture is smooth and well combined.
3. Combine Bread and Egg Mixture:
Add the cubed bread to the egg mixture. Stir gently to make sure all the bread pieces are nicely soaked but still holding their shape.
4. Assemble the Casserole Layers:
Spoon half of the bread-egg mixture into the prepared baking dish, spreading it out evenly. Sprinkle half of the cooked sausage over this layer, then top with half of the shredded cheddar cheese. Repeat with the remaining bread mixture, sausage, and cheese to make a second layer.
5. Bake and Serve:
Bake the casserole uncovered for 45-50 minutes. You’ll know it’s ready when the edges are golden, the top looks bubbly and browned, and the center is set (not jiggly). Let it cool for 5-10 minutes before slicing. Garnish with fresh parsley if you like, then serve warm and enjoy!
Can I Use Frozen Sausage for This Casserole?
Yes! Just be sure to thaw the sausage completely before cooking. The best way is to leave it in the refrigerator overnight or use the defrost setting on your microwave.
Can I Make Crack Breakfast Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it directly from the fridge—just add an extra 5-10 minutes to the baking time.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through for best texture and flavor.
Can I Substitute the Bread with Hash Browns?
Yes, shredded hash browns work great as a substitute for bread. Just layer them raw or slightly thawed, and they will bake up nicely alongside the sausage and egg custard.
