Sausage Apple Breakfast Casserole
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If there’s one thing my family can count on, it’s that I’ll have a breakfast casserole in the oven anytime we’re all together. I love something warm and comforting in the morning, but I don’t love it when casseroles feel too heavy. This Sausage Apple Breakfast Casserole strikes the perfect balance, and I can’t wait for you to try it!
Sheila’s Recipe Snapshot for Sausage Apple Casserole
This Sausage Apple Casserole is a cozy, crowd-pleasing breakfast that’s flavorful, balanced, and never too heavy.
In the South, casseroles are practically a love language. They show up at every potluck, every holiday, every family gathering, and honestly, we’ll find an excuse to bake one for any meal of the day!
I’ve eaten my fair share of breakfast casseroles, but sometimes they can feel a little too heavy first thing in the morning. That’s exactly why I fell in love with this version. The apples add the perfect touch of brightness, balancing the richness of the sausage and cheese and making each bite feel hearty but never overwhelming.
And let’s talk about that flavor combination: sage sausage, sweet apples, onion, nutty Dubliner cheese, and a bit of fresh rosemary. It tastes like fall wrapped up in a casserole dish. It’s simple enough for a slow Saturday morning, but also special enough for Christmas brunch with the whole family!
Ingredient Notes for Sausage Casserole
- Bulk Sage Sausage | Sage adds warmth and depth, pairing beautifully with apples. I usually use pork sausage, but really any breakfast sausage will work here!
- Apples | Choose firm, slightly sweet apples like Honeycrisp or Gala so they hold their shape when cooked. Tart apples like Granny Smith will also work!
- Onion | For an added depth of flavor!
- French or Sourdough Bread | Day-old bread works best because it soaks up the custard without getting mushy.
- Dubliner Cheese | It’s nutty, sharp, and melts beautifully! You can swap for white cheddar if needed.
- Eggs | Bind the casserole together and create that fluffy, custardy texture. They also make this sausage casserole perfect for breakfast!
- Half & Half | Adds creaminess! Whole milk works in a pinch.
- Salt & Pepper | Season to taste.
- Fresh Rosemary | A little goes a long way, adding a touch of herbal flavor.
Variations and Substitutions
- Swap the sausage: Use chicken apple sausage or mild Italian sausage for a different flavor profile.
- Try different cheeses: White cheddar cheese, Gruyère, or Swiss cheese all work well.
- Make it gluten-free: Use your favorite gluten-free bread cubes to make a gluten free sausage egg casserole!
- Add veggies: Sautéed spinach, kale, roasted sweet potatoes, or mushrooms blend seamlessly into the casserole.
- Make it dairy-free: Use coconut milk or almond milk and your favorite dairy-free cheese.
How to Make Sausage Apple Breakfast Casserole
This recipe comes together quickly with simple ingredients and just a few easy steps—no fancy equipment required!
BROWN THE SAUSAGE. Preheat oven to 375 degrees. Crumble sausage into a large skillet; add apple and onion and sauté over medium-high heat until the sausage is cooked through and onions are translucent. Drain mixture on paper towels.
ASSEMBLE THE CASSEROLE. Spray a 2-quart casserole dish with cooking spray. Add bread cubes to the casserole dish, then spread the sausage mixture on top and sprinkle with cheese.
ADD THE EGGS. Whisk together the eggs, half-and-half, salt, and pepper. Evenly pour eggs over the top of the casserole and sprinkle with minced rosemary.
BAKE & ENJOY. Bake for 25-30 minutes or until golden brown. Allow to rest for 5 minutes before serving.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Place leftovers in an airtight container in the fridge for up to 3 to 4 days. The casserole keeps its texture well and reheats beautifully.
- To freeze: Wrap the baked and cooled casserole tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
- To reheat: Warm individual slices in the microwave for 45–60 seconds, or reheat larger portions in a 350°F preheated oven for 10–12 minutes until hot and steamy. If reheating from frozen, thaw first for even warming.
Frequently Asked Questions
It will keep well for 3 to 4 days in the refrigerator when stored in an airtight container.
This casserole bakes at 375°F for about 25–30 minutes, or until golden brown and set in the center.
Yes, absolutely. The sausage must be fully cooked before adding it to the casserole so it browns properly and the final dish doesn’t become greasy!
Looking for More Breakfast Recipes?
My sausage quiche or bacon and egg quiche recipes are both great breakfast options. I also have a cream cheese french toast casserole if you’re looking for something sweet!
What to Serve With Apple Sausage Casserole
This sausage apple breakfast casserole goes perfectly with light sides like a tropical fruit salad or a bowl of yogurt with cinnamon granola! If you are planning a brunch spread, it would pair well with homemade biscuits and apple cinnamon bread.
You can also serve it with a salad (like my winter salad recipe)for lunch or dinner. And of course, a pot of hot coffee or a mug of apple cider would make the whole meal extra cozy!
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Sausage Apple Breakfast Casserole
Ingredients
- 1 lb. bulk sage sausage
- 2 medium apples peeled and diced into 1/2-inch cubes
- 1/2 cup chopped onion
- 4 cups cubed French or Sourdough bread
- 3.5 oz. Dubliner cheese shredded
- 6 large eggs
- 6 tablespoons half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh rosemary minced
Instructions
- Preheat oven to 375 degrees.
- Crumble sausage into a large skillet; add apple and onion and sauté over medium high heat until the sausage is cooked through and onions are translucent. Drain mixture on paper towels.
- Spray a 2-quart casserole dish with cooking spray. Add bread cubes to casserole dish and even spread the sausage mixture on top and sprinkle with cheese.
- Whisk together the eggs, half and half, salt and pepper. Evenly pour eggs over top of casserole and sprinkle with minced rosemary.
- Bake for 25-30 minutes or until golden brown. Allow to rest for 5 minutes before serving.
Notes
- Use day-old bread for the best texture! Slightly dried bread absorbs the egg mixture better, giving you a casserole that’s moist, not soggy. If your bread is fresh, just toast the cubes in the oven for 5 to 7 minutes to get it nice and toasty.
- Don’t skip draining the sausage mixture! Removing excess grease keeps the casserole lighter and prevents the bottom from becoming oily.
- Layer ingredients evenly. Sprinkle the sausage mixture over the bread in an even layer so every bite gets a little sausage, apple, and cheese.
- Double the recipe and freeze one for later! I love to double this recipe and save one of the casseroles for later by freezing it, then thawing and warming it in the oven when I’m ready!
- Let the casserole rest after baking. Resting allows it to set, slice better, and prevents the custard from spilling out when you cut into it.
- To store: Place leftovers in an airtight container in the fridge for up to 3 to 4 days. The casserole keeps its texture well and reheats beautifully.
- To freeze: Wrap the baked and cooled casserole tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
- To reheat: Warm individual slices in the microwave for 45–60 seconds, or reheat larger portions in a 350°F preheated oven for 10–12 minutes until hot and steamy. If reheating from frozen, thaw first for even warming.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Can Brioche Bread be used? Thank you.
I haven’t tried the recipe with brioche, but I believe it should work. The texture may end up being a bit softer, however.
What kind of onion is best? I have not mastered the art of choosing what kind
Leslie, I like to use a sweet onion, something that is not too strong, in most of my cooking.
This is an exceptional casserole. Flavors are fabulous together!! That Dubliner cheese gave it such a unique flavor combo. Made this for Christmas morning breakfast!! Will def make again!! Thank you!!!
Any ideas on how to make this dairy free?
Kiley, you could always substitute oat milk (or your favorite non-dairy milk) and leave out the cheese or choose a non-dairy, vegan cheese like Parmela shreds.
Can this casserole be baked the day before and reheated in morning?
Hi, Ann. Yes, you can bake this casserole the day before, but it will always be tastier if you eat it the same day it is first cooked. To reheat the casserole, cover it with aluminum foil and heat for about 20 minutes at 350.
We made the casserole twice, but substituted Yukon Gold potatoes for the bread. As our old friend put it, all the complaints were left on the plates—not a bite left over. It’s become one of our favorite breakfast meals while we’re all homebound.Thanks for the great idea.
Did you cook the potatoes first before using in the recipe?
Pan size?
Hi, Judy. This recipe works with a 2-quart baking dish. Thanks for letting me know I’d left out that little bit of info!
Re: Sausage Apple Breakfast Casserole. Can this casserole be prepared ahead of time and refrigerated before cooking? If so, how will that affect cooking time? Thanks! Carol
Hi, Carol! If you want to assemble the casserole ahead of time, add one half cup milk to the egg mixture so that it does not become too dry in the refrigerator. The cooking time should remain the same. Enjoy! Sheila
I tried this method of preparing ahead of time, adding 1/2 cup milk, refrigerating, and baking several hours later. It was a hit for dinner with the MahJongg friends and a couple of days later, one of these friends made it for her family. She said it was a hit there too. I love this recipe and will definitely be making it for breakfast and dinner in the future!