For anyone searching for a Molly Yeh sausage recipe, this page offers an original, cozy breakfast casserole rather than an official or copied recipe. It layers browned sausage, tender vegetables, bread, cheddar, and a savory egg custard, then bakes everything into a sliceable dish that works for brunch or a make-ahead breakfast.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) bulk breakfast sausage, mild or spicy
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 small red bell pepper, diced, about 1 cup (150 g)
- 2 garlic cloves, minced, about 6 g
- 8 cups (about 240 g) sturdy bread cubes, cut into 1-inch (2.5 cm) pieces; sourdough or country-style bread works well
- 1 1/2 cups (170 g) shredded sharp cheddar cheese
- 8 large eggs, about 400 g without shells
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 g) Dijon mustard
- 1 teaspoon (6 g) kosher salt, or less if the sausage is salty
- 1/2 teaspoon (1 g) freshly ground black pepper
- 1/2 teaspoon (1 g) smoked paprika
- 1 teaspoon (5 ml) hot sauce, optional
- 1 teaspoon (5 g) softened butter, for greasing the baking dish
- 2 tablespoons (8 g) chopped fresh parsley or chives, for serving
Instructions
- Prepare the dish and bread. Heat the oven to 350°F (177°C). Grease a 9-by-13-inch (23-by-33 cm) baking dish with the softened butter. If the bread feels soft and fresh, spread the cubes on a baking sheet and let them air-dry while you prepare the filling; dry bread absorbs the custard more evenly and is less likely to turn mushy. There is no need to toast bread that is already stale or firm.
- Brown the sausage. Warm the olive oil in a large skillet over medium heat. Add the sausage and break it into small crumbles with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until browned and no pink remains. Check the thickest crumbles with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. Transfer the cooked sausage to a plate, leaving about a teaspoon of drippings in the skillet; drain extra fat if the pan has more than that.
- Soften the vegetables. Add the onion and bell pepper to the skillet and cook for 3 to 4 minutes, stirring, until they begin to soften. Stir in the garlic and smoked paprika and cook for 30 seconds, just until fragrant. Take the skillet off the heat. If the vegetables release a lot of liquid, let it cook away before continuing so the casserole does not become watery.
- Layer the casserole. Scatter the bread cubes across the buttered dish. Add the sausage and vegetables, distributing them between the pieces rather than piling them in one spot. Sprinkle the cheddar over the top. A little cheese on the surface browns as the custard bakes, while cheese tucked among the bread gives the slices a more even savory flavor.
- Mix and pour the custard. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, cream, Dijon, salt, pepper, and hot sauce if using. Pour the mixture slowly over the bread, aiming for the corners as well as the center. Press the bread gently with a spatula so the cubes make contact with the liquid. Let the assembled dish stand for 5 minutes while the oven finishes heating; do not leave it sitting at room temperature for an extended period.
- Bake and check the center. Bake uncovered for 45 minutes, until the top is golden and the center looks set rather than liquid. Check the middle with a food thermometer; an egg dish should reach 160°F (71°C), the USDA FSIS safe minimum. If the center has not reached that temperature, continue baking in 5-minute increments and check again. If the top browns before the center is ready, loosely cover the dish with foil.
- Rest, garnish, and serve. Set the casserole on a heat-safe surface for 10 minutes so the custard can settle and the slices hold together. Scatter chopped parsley or chives over the top, cut into eight portions, and serve warm. For especially neat portions, use a thin spatula and wipe it between slices.
Tips
- Choose bread with some structure. A sturdy loaf holds its shape better than soft sandwich bread. If sandwich bread is what you have, use slightly stale slices and cut them into cubes; very fresh, thin bread can compact into a dense layer. The approximate bread weight is useful, but loaf shapes vary, so measure the cubes loosely rather than packing them into the cup.
- Keep the filling from getting greasy. Sausage fat adds flavor, but too much can leave oil around the edges. Drain excess drippings after browning, especially with a high-fat sausage. If using lean turkey sausage, the tablespoon of oil helps prevent sticking; cook it to 160°F (71°C) as ground meat.
- Season with the sausage in mind. Breakfast sausage can be well salted already. Start with less than the listed teaspoon if yours tastes salty, and remember that cheddar contributes salt too. Dijon adds a gentle tang rather than a strong mustard flavor; if unavailable, use 2 teaspoons (10 ml) of regular prepared mustard, which will taste a little sharper.
- Let the custard reach the corners. Pour slowly and press the bread lightly instead of stirring the assembled layers. Stirring can break the bread and make the finished texture heavy. A brief 5-minute soak is enough for this version; a longer overnight soak is possible, but follow the make-ahead directions below and keep the dish refrigerated.
Serving Suggestions
Serve the casserole warm as the centerpiece of a brunch spread. A bowl of fresh fruit, sliced oranges, or berries adds a cool, bright contrast to the rich sausage and cheese. For a more substantial table, pair it with a crisp green salad dressed with lemon vinaigrette or a plate of roasted tomatoes. Coffee, tea, and sparkling water with citrus are easy drink options.
For a casual breakfast, cut the casserole into eight generous squares and offer salsa, hot sauce, or extra Dijon at the table. Keep toppings separate so each person can season a portion. If you are serving other dishes, smaller squares make room for pastries or fruit without making the plate feel overloaded. The casserole also travels well in its baking dish for a potluck, provided it is kept hot for serving and not left at room temperature beyond the food-safety limit.
Variations
Change the sausage: Use Italian sausage for a fennel-and-herb note, or choose spicy breakfast sausage for more heat. If using sausage links, remove the casings before crumbling and browning. Ground turkey sausage is another option; it is usually leaner and milder, so retain the oil and taste before adding the full amount of salt.
Use different cheese or vegetables: Monterey Jack melts smoothly and gives a milder result, while smoked gouda brings a deeper, smoky flavor. Replace the bell pepper with 1 cup (about 100 g) sliced mushrooms, cooking them until their liquid evaporates, or use 1 cup (30 g) baby spinach. Wilt spinach in the skillet and squeeze or cook off excess moisture before adding it to the bread.
Make it gluten-free or lighter on dairy: Use a sturdy gluten-free loaf in the same measured volume; the texture can vary by brand, so check the center temperature and give it extra baking time if needed. For a less rich custard, replace the heavy cream with an equal amount of milk. It will be a little less silky, but the eggs still set the casserole. Unsweetened, unflavored dairy-free milk can work, though it gives a less creamy result.
Add herbs or a little heat: Stir 1 teaspoon (2 g) dried sage into the custard for a classic breakfast-sausage note, or add a pinch of red pepper flakes with the garlic. Fresh thyme is also good with mushrooms. Avoid adding lots of watery vegetables without cooking them first, since their moisture can soften the bread and delay setting.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Cover the dish tightly or transfer portions to a shallow airtight container; cooked egg and sausage casserole keeps for 3 to 4 days in the refrigerator. To freeze, cool portions promptly, wrap them well, and freeze for up to 2 months for best quality. Thaw frozen portions in the refrigerator overnight rather than on the counter.
Reheat an individual portion in the microwave in 30-second bursts, covering it loosely to limit splattering, until the center reaches 165°F (74°C). For several portions, cover the dish with foil and warm it in a 325°F (163°C) oven until hot throughout; check the center with a food thermometer and continue heating as needed to reach 165°F (74°C). The top will be less crisp after storage, but uncovering the dish for the final few minutes can help dry the surface.
For make-ahead preparation, assemble the bread, sausage, vegetables, and cheese in the baking dish, then cover and refrigerate. Keep the egg mixture in a separate covered container. Whisk the custard again, pour it over the casserole just before baking, and bake while the dish is still cold from the refrigerator; allow roughly 5 to 10 extra minutes, checking the center for 160°F (71°C). This approach avoids leaving raw egg custard soaking at room temperature and gives you a fresher texture.
Frequently Asked Questions
Can I assemble this sausage casserole the night before?
Yes. For the most reliable texture, refrigerate the bread-and-filling layers separately from the whisked egg mixture, then combine them just before baking. If you prefer to assemble everything in advance, cover and refrigerate promptly, bake within 24 hours, and expect the bread to soften more. Never leave an uncooked egg casserole on the counter overnight.
How do I know when the middle is done?
The surface should look set, but appearance alone is not a dependable safety check. Insert a food thermometer into the center without touching the bottom of the dish; the egg mixture needs to reach 160°F (71°C). If it is below that point after 45 minutes, keep baking in short increments. The cooked sausage should also have reached 160°F (71°C) in the skillet.
Can I use frozen vegetables?
Yes, but thaw them and drain or squeeze away excess water first. Frozen peppers can be softer than fresh ones, and frozen spinach holds a surprising amount of liquid. Cook the thawed vegetables briefly in the skillet to evaporate moisture before layering them with the bread, or the custard may take longer to set.
Why did my casserole turn soggy?
Common causes are very fresh soft bread, excess sausage grease, or vegetables that release liquid as they bake. Use firm or slightly stale bread, drain the sausage well, and cook moisture-heavy vegetables before adding them. Also measure the milk and cream rather than pouring by eye; too much liquid can leave the center loose even when the top looks browned.
Can I make it without heavy cream?
Yes. Replace the half cup of cream with another half cup of whole milk, keeping the total liquid at 2 cups (480 ml). The casserole will be a little less rich, but it should still set. Avoid using sweetened milk alternatives, since their flavor is out of place in a savory breakfast bake.
Can I reheat the whole dish instead of individual pieces?
Yes. Cover the refrigerated casserole with foil and warm it in a 325°F (163°C) oven. Heat until the center reaches 165°F (74°C), checking with a food thermometer rather than relying only on a hot surface. Reheating time depends on how much remains and how cold it is, so begin checking after about 20 minutes and allow more time if needed.
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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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