Jimmy Dean Breakfast Casserole Recipe with Sausage

This Jimmy Dean breakfast casserole is a savory baked dish of breakfast sausage, eggs, bread, milk, and cheese, with onion and bell pepper for extra flavor. It is assembled in one baking dish and served warm for breakfast or brunch; the bread absorbs the egg mixture so the center stays tender while the top turns golden.

Ingredients

1 pound (454 g) Jimmy Dean pork breakfast sausage, regular or hot
1 teaspoon (5 ml) neutral cooking oil, only if needed for the skillet
1 small yellow onion, about 1/2 cup (75 g) finely diced
1 small bell pepper, about 1 cup (150 g) diced; any color works
6 cups (about 240 g) day-old bread cubes, cut into roughly 1-inch (2.5 cm) pieces
8 large eggs, about 400 g without shells
2 cups (480 ml) whole milk
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (3 g) fine salt
1/4 teaspoon (0.5 g) ground black pepper
2 cups (200 g) shredded cheddar cheese, divided
1 tablespoon (3 g) chopped chives or green onion tops, optional, for serving

Instructions

Heat the oven to 350°F (177°C). Lightly grease a 9-by-13-inch (23-by-33 cm) baking dish. If the bread is fresh and soft, spread the cubes on a sheet pan and let them air-dry while you prepare the other ingredients; slightly stale bread is easier to handle and holds its shape in the custard.
Set a large skillet over medium heat and add the sausage, breaking it into small crumbles with a spoon. Cook for about 8 to 10 minutes, stirring and turning the pieces until no pink remains. Check a larger crumble with a food thermometer: ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer the cooked sausage to a plate lined with paper towel, leaving a thin coating of fat in the skillet if there is not much excess.
Add the onion and bell pepper to the skillet. Cook for 4 to 5 minutes, stirring, until the onion begins to soften and the pepper is no longer raw-crisp. Add the teaspoon of oil only if the pan is dry. Take the skillet off the heat and let the vegetables cool for a few minutes so they do not start cooking the eggs as you assemble the casserole.
Spread the bread cubes in the prepared dish. Scatter the cooked sausage and vegetables evenly over the bread, then sprinkle on 1 1/2 cups (150 g) of the cheddar. Distributing the fillings in layers helps avoid a dense pocket of sausage or a cheese-heavy corner. Keep the remaining 1/2 cup (50 g) cheese for the top.
In a large bowl, whisk the eggs with the milk, Dijon mustard, salt, and pepper until the yolks and whites are fully blended. Pour the mixture slowly and evenly over the bread and fillings. Press the bread gently with the back of a spoon so the upper pieces make contact with the liquid, but do not mash them into a paste. Sprinkle the reserved cheese across the top.
Bake uncovered for about 45 to 50 minutes, until the top is lightly browned, the center no longer jiggles like liquid, and a food thermometer inserted into the center reads 160°F (71°C). Egg dishes should reach this USDA FSIS safe minimum internal temperature. If the top is browning before the middle is set, loosely cover the dish with foil for the remaining baking time.
Remove the casserole from the oven and let it stand for 10 minutes before cutting. This short rest lets the egg custard settle and makes neater portions. Sprinkle with chives or green onion tops if you like, then serve warm.

Tips

Choose the right bread. Firm sandwich bread, country loaf, or sourdough all work. Day-old bread absorbs the custard without collapsing; if using soft fresh bread, dry the cubes in a low oven or leave them uncovered for a little while. Avoid very tiny cubes, which can bake into a compact, pudding-like layer.
Drain excess sausage fat. Breakfast sausage adds plenty of seasoning and richness, but a very greasy skillet can make the bottom of the casserole oily. Drain off excess fat after browning, while leaving the sausage moist. Jimmy Dean regular sausage is fairly seasoned, so taste the cooked sausage before adding extra salt to the egg mixture.
Check the center, not just the edges. The outside can look finished while the middle still needs time. Insert the thermometer into the center without touching the bottom of the dish. Baking dishes, bread moisture, and oven calibration vary, so use the temperature and set texture as your guides rather than relying only on the clock.
For a make-ahead breakfast, assemble carefully. You can brown the sausage and vegetables a day ahead and refrigerate them separately. For the best bread texture, combine the ingredients and pour on the egg mixture shortly before baking. If you assemble the whole dish the night before, cover and refrigerate it, then expect it to need extra oven time straight from the refrigerator; confirm the center reaches 160°F (71°C).

Serving Suggestions

Serve the casserole in warm squares with fresh fruit, sliced oranges, berries, or melon to add a cool, bright contrast to the rich sausage and cheese. A simple green salad, dressed lightly with vinaigrette, also works well for a brunch spread. For a heartier plate, add roasted potatoes or hash browns, but keep them on the side so the casserole remains the main dish.

Set out hot sauce, salsa, or ketchup for people who want a sharper or spicier finish. A spoonful of salsa adds moisture and acidity, while hot sauce brings heat without changing the casserole itself. If you are serving a group, let the dish rest before cutting and use a broad spatula to lift portions; this helps the bread and egg layers hold together.

Variations

Change the sausage. Jimmy Dean offers different breakfast sausage styles, and either regular or hot sausage works here. Hot sausage gives the casserole noticeable heat, so you may want to omit additional spicy toppings. You can also use turkey breakfast sausage, though it is usually leaner and may have a milder flavor; cook it according to its package directions and make sure it reaches 160°F (71°C) if it is ground turkey.

Use other vegetables or cheese. Replace the bell pepper with 1 cup (about 100 g) sliced mushrooms, or add a handful of spinach. Cook watery vegetables such as mushrooms before layering so their moisture does not thin the egg custard. Monterey Jack, Colby, or a cheddar-and-pepper-jack blend can replace the cheddar in the same amount. For a milder result, use less sharp cheese rather than reducing the total cheese too much.

Make it without bread. For a crustless version, omit the bread and use a greased 9-by-13-inch (23-by-33 cm) dish. The filling will bake more like a thick frittata and may finish sooner, so begin checking the center temperature at about 30 minutes. Do not use the bread-casserole timing as a guarantee for this variation; take it out when the center reaches 160°F (71°C).

Adjust the seasoning. Add 1/2 teaspoon (1 g) smoked paprika or a pinch of dried thyme to the eggs for a subtle savory note. If using a salty cheese or a heavily seasoned sausage, reduce or omit the measured salt. For a milder family-style dish, keep the seasoning simple and let diners add hot sauce at the table.

Storage and Reheating

Refrigerate leftover casserole within 2 hours of baking. Transfer portions to a shallow airtight container, or cover the baking dish tightly once it has cooled enough to handle. Refrigerated leftovers keep for 3 to 4 days. For longer storage, freeze well-wrapped individual portions for up to 2 months for best texture; thaw overnight in the refrigerator before reheating. The bread may soften a little after freezing, but the portions remain convenient for breakfast.

Reheat one portion in the microwave, covered loosely, in 30-second intervals until hot throughout, or warm several portions in a covered baking dish at 325°F (163°C). Use a food thermometer and reheat leftovers to 165°F (74°C), as recommended by USDA FSIS. Add a teaspoon of water to a microwave-safe plate and cover the portion if it seems dry. Avoid leaving cooked casserole at room temperature for more than 2 hours, including time on a brunch buffet.

Frequently Asked Questions

Can I prepare this Jimmy Dean breakfast casserole the night before?

Yes. For the freshest texture, cook and cool the sausage and vegetables, then refrigerate them separately from the bread. Assemble the dish and add the egg mixture in the morning. You can also assemble everything the night before, cover it, and refrigerate it, but the bread will absorb more liquid and the cold dish will take longer to bake. Bake until the center reaches 160°F (71°C), rather than assuming the listed time will be exact.

Do I need to cook the sausage before adding it?

Yes. Brown the sausage in a skillet first, both to break it into even crumbles and to render excess fat. Raw sausage mixed into the casserole can release grease and may not cook evenly before the egg mixture sets. Check that the ground pork reaches 160°F (71°C) during skillet cooking, then bake the assembled casserole until the center reaches the safe temperature for an egg dish.

Why is my breakfast casserole soggy?

Common causes are very fresh, soft bread, excess liquid from vegetables, or too much sausage grease. Use sturdy or slightly stale bread, cook vegetables that release water before adding them, and drain excess fat from the sausage. Also allow the baked casserole to rest for 10 minutes so the custard can settle. If it is still liquid in the center, return it to the oven and check the temperature again.

Can I make this recipe with a different size baking dish?

A similarly sized dish is best because it gives the egg mixture a comparable depth. A smaller, deeper dish may need more baking time, while a larger, shallower dish may finish sooner. Start checking the center before the recipe’s upper baking time and use a thermometer to verify 160°F (71°C). Avoid filling any dish close to its rim, since the eggs puff slightly as they bake.

Can I freeze the casserole?

Yes. Cool it, cut it into portions, wrap each portion well, and freeze for up to 2 months for best quality. Thaw portions in the refrigerator overnight when possible, then reheat to 165°F (74°C). You can reheat from frozen, too, but it will take longer and may warm less evenly, so check the center with a food thermometer before serving.

What can I use instead of Jimmy Dean sausage?

Any uncooked pork breakfast sausage can be used in the same 1-pound (454 g) amount. Choose mild sausage for a similar savory flavor or hot sausage for more heat. If the substitute is unsalted or less seasoned, adjust the salt after browning; if it is especially salty, reduce the salt in the egg mixture. Ground pork can work with added breakfast-style seasonings, but season it to taste and cook it to 160°F (71°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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