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Enjoy a flavorful Mini Breakfast Casserole made with crusty bread, savory sausage, and melted cheese—a perfect breakfast for one or two people! This easy sausage and egg casserole is simple to make, full of flavor, and ideal for a satisfying morning meal.
Looking for more flavorful single serving and small batch breakfast recipes? Try our rich and buttery Mini French Toast Casserole, fruity and golden Berry Filled Dutch Baby, creamy Cheesy Baked Eggs, tender and sweet French Breakfast Puff, or fluffy Banana Pancakes!
Why You’ll Love This Recipe
- Convenient: Prep it the night before, and in the morning, all you need to do is bake it.
- Flavorful: The overnight soak allows the bread to absorb the egg mixture, making every bite rich and delicious.
- Versatile: Customize it with your favorite ingredients—swap sausage for bacon, add veggies, or try a mix of cheeses.
- Perfectly Sized: Designed as a breakfast casserole for one, it’s portioned just right with no leftovers or waste.
Overnight breakfast casseroles make mornings so much easier! With crusty bread, flavorful sausage, an egg, melted cheese, and a creamy milk mixture, the ingredients soak together overnight, creating a dish that’s full of flavor. By the next morning, all you need to do is pop it in the oven for a warm, satisfying breakfast.
This single serving version is perfect for one, giving you all the goodness of a classic breakfast casserole without leftovers or wasted ingredients.
RELATED:20 Single Serving Breakfast Recipes Worth Waking Up For
Ingredients
If you have any ingredients leftover from this single serve breakfast casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Pork Sausage: Adds a flavorful, savory element to the casserole. You can substitute with turkey sausage or vegetarian sausage for a lighter or meat-free option. Leftover sausage? Use it in recipes like Pork Stir Fry or a Biscuit with Sausage Gravy.
- Egg: A single large or extra-large egg works perfectly as the binder for this casserole, holding all the ingredients together.
- Milk: Whole milk or 2% milk is ideal, but non-dairy options like almond or oat milk can be used if you prefer.
- Salt and Black Pepper: Season to taste. Adjust based on your preferences or the type of sausage used, as some are already well-seasoned.
- Bread: Crusty bread varieties like French bread are best because they soak up the egg mixture without becoming too soggy. Day-old bread works great here, reducing waste and enhancing texture.
- Cheese: Choose your favorite cheese! Cheddar is my go-to for its rich flavor and excellent meltability, but other cheeses like mozzarella, Monterey Jack, or even a spicy pepper jack would work well.
Recipe Variations
Although this mini breakfast casserole is delicious as is, you might like to try these variations:
- Add Some Heat: Mix in red pepper flakes or diced jalapeños for a spicy kick.
- Vegetarian Option: Swap the pork sausage for your favorite vegetarian sausage or omit it entirely and load up on extra veggies.
- Loaded Casserole: Enhance the dish with sautéed mushrooms and fresh spinach for added flavor and nutrition.
- Cheese Lover’s Casserole: Use a blend of cheeses like mozzarella, cheddar, and pepper jack for a rich, melty breakfast casserole for one.
How To Make A Breakfast Casserole
These step-by-step photos and instructions help you visualize how to make an individual breakfast casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Sausage: Brown the sausage in a skillet over medium heat until fully cooked and no longer pink. Transfer to a plate lined with paper towels to drain excess grease, then set aside.
- Prepare the Egg Mixture: In a medium bowl, beat the egg. Whisk in the milk, salt, and pepper until well combined.
- Assemble the Casserole: Butter a 5×5-inch baking dish. Arrange the bread cubes evenly in the dish, then sprinkle the cooked sausage and shredded cheese over the top. Pour the egg mixture evenly over the bread, ensuring everything is coated.
- Refrigerate: Cover the dish tightly and refrigerate overnight to allow the flavors to meld.
- Bake the Casserole: The next day, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (177°C). Bake the casserole, covered, for 25–30 minutes, or until the egg mixture is set and the top is lightly golden.
- Serve Warm: Remove from the oven and enjoy the casserole while it’s still warm.
Expert Tips
- Bread Soaking Tip: Make sure the bread is evenly soaked in the egg mixture for the best texture. Use just enough liquid to coat the bread without leaving excess pooling at the bottom, as too much soaking can make the casserole soggy.
- Room Temperature Before Baking: Allow the single serve breakfast casserole to sit at room temperature for 30 minutes before baking, especially if it was refrigerated overnight. This ensures even cooking throughout the dish.
- Customizable Ingredients: Don’t be afraid to experiment! Add extra spices like paprika or garlic powder for more flavor, or toss in diced vegetables like bell peppers or onions for added texture and nutrition.
- Cheese Tips: Use freshly shredded cheese for the best melt and flavor. Pre-shredded cheese can sometimes have additives that affect the texture.
- Baking Dish Size: A 5×5-inch baking dish works perfectly, but if you don’t have one, two 10-ounce ramekins can be used for a similar result.
Frequently Asked Questions
Absolutely! While crusty bread like French or sourdough works best, you can also use brioche, challah, or even day-old sandwich bread.
Yes, you can leave out the sausage for a vegetarian option or replace it with cooked vegetables like bell peppers, spinach, or mushrooms.
Yes, let the casserole soak for at least 30 minutes to allow the bread to absorb the custard mixture before baking.
Cover and refrigerate any leftovers in an airtight container. Reheat in the oven or microwave until warmed through.
Certainly! Use a 6×8-inch baking dish and double the ingredients for additional servings.
A 5×5-inch or similar small baking dish is ideal for this recipe, ensuring even cooking and a perfect portion size.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve made this Breakfast Casserole For One or tried any recipe from One Dish Kitchen, I’d love to hear your feedback! Please rate the recipe and share your thoughts in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Breakfast Casserole
Watch How To Make This
Equipment
Ingredients
- 6 ounces ground pork sausage -cooked and drained of fat
- 1 large egg
- ¾ cup milk
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 cups cubed French Bread
- ½ cup shredded Cheddar cheese or Monterey Jack cheese
Instructions
- Cook the Sausage: Use a medium-sized skillet to cook the sausage until it's no longer pink. Then, transfer it to a plate lined with paper towels to drain and set aside.
- Prepare the Egg Mixture: In a small bowl, beat the egg. Whisk in the milk, salt, and pepper.
- Prepare the Baking Dish: Butter a 5-inch baking dish. Arrange the bread in the dish, cutting it to fit if necessary.
- Assemble the Casserole: Sprinkle the cooked sausage and cheese over the bread. Then, evenly pour the egg mixture over everything. Cover the dish and refrigerate it overnight.
- Bake the Casserole: The next day, take the casserole out of the refrigerator and let it reach room temperature, about 30 minutes. Preheat your oven to 350°F (177°C). Bake the casserole, covered with aluminum foil, for 25 to 30 minutes, or until the egg is set.
- Serve and Enjoy: Remove the casserole from the oven and serve it hot.
Notes
- Bread Soaking Tip: Make sure the bread is evenly soaked in the egg mixture for the best texture. Use just enough liquid to coat the bread without leaving excess pooling at the bottom, as too much soaking can make the casserole soggy.
- Room Temperature Before Baking: Allow the single serve breakfast casserole to sit at room temperature for 30 minutes before baking, especially if it was refrigerated overnight. This ensures even cooking throughout the dish.
- Customizable Ingredients: Don’t be afraid to experiment! Add extra spices like paprika or garlic powder for more flavor, or toss in diced vegetables like bell peppers or onions for added texture and nutrition.
- Cheese Tips: Use freshly shredded cheese for the best melt and flavor. Pre-shredded cheese can sometimes have additives that affect the texture.
- Baking Dish Size: A 5×5-inch baking dish works perfectly, but if you don’t have one, two 10-ounce ramekins can be used for a similar result.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this recipe! It reminds me of my 13 egg souffle I make when family comes over. If that one is requested sweet, I simply use maple flavored sausage, then use cinnamon and nutmeg as my seasonings in the egg mixture. Before baking, I sprinkle brown sugar across the top.
It was great. The only thing different I would do is mix the bread, sausage (I would also use bacon or ham instead of the sausage) and cheese together. The put in the butter dish then pour egg mixture on top. And sprinkle with some cheese on top. For the French Bread I used your French Bread recipe. Had leftover bread.
This was delicious and fool proof. I made it with croissant bread and chicken Italian sausage and shredded gruyere cheese because that is what I had on hand. I will definitely be making this for myself on the weekends. I may use rice instead of the bread. I also thought since it reminded me of stuffing, I would add gravy. A side of cranberry sauce? Yum.
Thank you for this.
Made this and loved it! Looking forward to experimenting with cheese and meat!!
Haven’t tried this yet, it looks delicious. I love potatoes in breakfast casserole. I might sub potatoes for the bread and give this a try!
Made this 5/22/21. The main hang up is it has to be made the night before. The good thing is, there is NOTHING to do but put it in the oven in the morning. Very little clean up. It gets a 5-star rating out of me. We definitely omitted covering it though. There is no way 1.5 cups of milk would evaporate/cook down in 25 minutes if it were not left uncovered. I next time, I’ll switch out my cheese for shredded swiss. I only used the amount of bread I knew I could eat in this casserole, which was one small roll. Hind sight, I’d use crusty sour dough vs the rustic crusty roll I used. Next time I’ll add in scallion, green pepper, mushrooms, etc. Meat can be switched up as well with whatever breakfast meat you enjoy, such as bacon, ham, etc. Anything you’d put in a quiche works in this recipe. I also used only as much meat as I thought I could eat in one serving, which for me was one link sausage, crumbled. The meat went in raw because I knew it would be fully cooked in 25 min in the oven. Worked out perfect. Its almost like a “make your own pizza” in that each person eating could easily make their own, according to their individual taste. I used a small cast iron dish for this, which was nice to retain heat to the last bite. Made a very nice presentation, sprinkled w/fresh parsley. My husband is plant based, so he used a powdered egg substitute, reconstituted, and a plant-based sausage. It was a welcomed change from the usual breakfast. Can’t wait to do it again. Wish I’d taken a picture.
Can this be made in an air fryer. At what time and temp? Thanks.
This recipe has not been tested in an air fryer.
Can I purchase a la cruiser square baking dish from you
Hi Paulette, Unfortunately I don’t have any to sell but we are currently working with a company who makes them and plan to offer baking dishes for sale on our site soon.
BTW. Remember that apples marry beautifully with sausage and cheese! Grate or finely chop some apple to tuck in amongst the bread cubes for a lovely surprise!
Fabulous site..mouth watering. Too poor right now to get printer cartridge for the high maintenance printer my brother bought me, so writing down the recipes I want to go back to. Am single with fibromyalgia which has left me homebound, but love to eat. Your recipes for one (I’m single & old) are perfect for me! Can’t wait to try them! Thanks so much!
Carolyn Jenkins
Carolyn- if you click on a word in the recipe it should give you the option to “select all”. Then go to your email, click in the message section and select “paste”. From there you can delete any part you don’t need.
Send the email to yourself. I have a whole email folder of recipes I’ve sent to myself!
I have an iPhone and I found out I can “share” to my notes. I have a full folder!