Jan’s Sausage, Egg and Cheese Breakfast Casserole

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Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself.  That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this Sausage, Egg and Cheese Breakfast Casserole….yes, it’s THAT good.

Jan’s Sausage, Egg, and Cheese Breakfast Casserole

This recipe was shared with me by my good friend, Jan Blasi, a fabulous Southern cook. This casserole has gotten rave reviews by everyone who has tried it, and I love having a little bit of Jan in my kitchen every time I bake it.

This breakfast casserole is SO good, you'll throw out all of your other recipes! Try Jan's Breakfast Casserole. You won't be disappointed!

Classic Breakfast Casserole, Unique Base Ingredients!

The first thing you’ll notice is that the recipe calls for Pumpernickel bread. Stop right there. Pumpernickel??? That dark, thick, rye bread with its distinct bold flavor? YES! I don’t know what it is, but something about that bread makes this breakfast casserole stand out among all the others.

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Another secret ingredient is the whipping cream. While it’s not easy on the waistline, it sure brings your pickiest eaters back for more every time. It adds a creamy, moist element to the casserole that won’t dry out when you bake it. And the richness! Oooh… give me all the cream.

This recipe is SO good that you'll throw your other breakfast casserole recipes away!

The Secret to Jan’s Breakfast Casserole Success

Finally, Jan taught me the secret to breakfast casserole success (which we home cooks actually LOVE come holiday time), and that is: REST! Once you mix up your casserole, leave it uncovered in its baking dish and place it into the fridge to work miracles overnight, or 8-10 hours. This is the most important step! Don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. Jan always let hers rest overnight and claimed it couldn’t be rushed. 

Considering the rave reviews I’ve received on this recipe, Jan’s right. Trust Jan!

Jan's Sausage, Egg, and Cheese Breakfast Casserole

Jan’s Breakfast Casserole was Made for Brunch!

You probably won’t need anything else with this hearty casserole, but in case you’re feeding a crowd, you could try my family’s favorite Sour Cream Breakfast Coffee Cake and these oh-so-popular Maple Apple Glazed Breakfast Meatballs!

Wanna know my second favorite breakfast casserole? Find it right here! 

Printable Recipe for Sausage, Egg & Cheese Breakfast Casserole

Jan's Sausage, Egg and Cheese Breakfast Casserole

Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself. That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this one….yes, it’s THAT good. 

Course Breakfast
Cuisine American
Keyword breakfast, Brunch, eggs, pumpernickle bread, rye bread, sausaage
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings


  • 8 slices rye and pumpernickel bread (this is usually rye bread that has a pumpernickle swirl within each slice)
  • 2 cups whipping cream
  • 2 1/2 cups shredded sharp cheddar cheese
  • 8 large eggs, beaten
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 pound sausage, cooked, crumbled & fat well drained


  1. Preheat the oven to 350 degrees F.

  2. In a large mixing bowl, combine the whipping cream with 1 1/2 cups of the cheese, eggs, salt, and pepper, stirring well to combine.

  3. Place the buttered bread over bottom of a greased 9 x 13 pan; top the bread with half of the cooked sausage crumbles.

  4. Pour the prepared egg mixture over the sausage layer, then top with the remaining half of the sausage; sprinkle remaining 1 cup of cheese over all.

  5. Cover the casserole and place into fridge to rest (and work miracles!) overnight, or 8-10 hours. **FYI – This is a very important step, I’ve discovered – don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. (My friend, Jan, always let her breakfast casserole rest overnight and claimed it couldn’t be rushed.)

  6. When ready to bake, remove the casserole from fridge and uncover; let rest on counter for 40-45 minutes. Preheat oven to 350 degrees F.

  7. Bake casserole, uncovered, for 30-35 minutes, or until a knife inserted into center comes out clean. (Always test for done-ness with this casserole by inserting a knife into the center to see if it comes out clean. If the casserole is still clinging to the knife when you do this test, cook the casserole for additional time.)

  8. When the casserole is fully cooked, remove it from the oven and let it rest for 5 minutes. Cut into squares to serve.

Recipe Notes


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Let’s Get You Cookin’,
Chef Alli 

Recipe shared on Southern Plate – Meal Plan Monday 


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Hi Chef Alli. A variation of one of my favorite go to casseroles. I love rye/pumpernickel breads! I’ve never buttered my bread before making— will have to try this. I did notice in the instructions that they say to UNcover and put in the fridge overnight I think you meant COVER? I’ll try this one for Christmas weekend. Wishing you and your family a Merry Christmas~Blessings for the New Year! Sid

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