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This breakfast casserole for one is an easy make-ahead overnight bake made with cubed bread, sausage, egg, and cheese.
Featured Comment
“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.”
– Julie
Quick Look
- Prep Time: 10 minutes (plus overnight soak)
- Cook Time: 30 minutes
- Total Time: 12 hours 40 minutes
- Equipment: 5-inch baking dish
- Cook Method: Oven
- Servings: 1
- Difficulty: Easy
This make-ahead breakfast casserole for one bakes into a soft, custard-soaked center with a golden cheddar top and savory sausage in every forkful.
Why I Make This Breakfast Casserole For One
I started making this breakfast casserole for one because I wanted the comfort of a holiday-morning bake without a 9×13 pan staring back at me for three days.
One serving means no leftovers and nothing wasted.
What makes this recipe work is the overnight rest. The custard needs time to fully saturate the bread so every cube turns tender on the inside while the top bakes up golden and slightly crisp.
A short soak leaves you with a watery casserole and dry bread on top. A full overnight soak gives you a casserole that bakes up soft and custardy throughout, with a golden top.
By morning, the bread has soaked up all of the seasoned egg and milk mixture. You bake it covered at 350°F and the inside turns into something between a savory bread pudding and a French toast bake. Soft, eggy, and rich with sharp cheddar.
I tested this mini breakfast casserole in my kitchen until the ratios were right for a single serving. One large egg to three-quarters cup of milk gives you enough custard to coat two cups of cubed bread without flooding it.
The 5-inch baking dish keeps everything compact so the center cooks through in the same time the top sets. If you’re cooking for two, double everything and use a 6×8-inch dish. The bake time stays the same.
The recipe is also easy to customize. Swap the sausage for bacon or ham, use any melting cheese in place of cheddar, or stir in sauteed vegetables. The custard ratio stays the same.
I’ve been making single serving and small batch breakfasts for years, and this is the one I make when I want something hearty and warm in a portion that fits one.
If you like this, try my mini French toast casserole, cheesy baked eggs for one, or small batch pancakes for more weekend-style mornings scaled down to a manageable size.
Ingredients and Substitutions
If you have any ingredients leftover from this single serve breakfast casserole recipe, check out our Leftover Ingredients Recipe Finder.
Bread: A crusty bread holds its shape after soaking in the custard instead of breaking down. French bread is my first choice, but sourdough, brioche, and challah all work well. Day-old bread absorbs the egg mixture even better than fresh. Cut it into 1-inch cubes so it soaks evenly.
Leftover bread? Use it to make French toast for one or a small batch of breadcrumbs.
Pork sausage: Ground breakfast sausage adds savory depth and salt to the casserole. Turkey or vegetarian sausage work as lighter swaps.
Leftover sausage is great in a pork stir fry for one or a single biscuit with sausage gravy.
Egg: One large egg sets the custard and holds everything together so the casserole slices cleanly.
Milk: Whole milk gives the custard real body. Two percent works, and almond or oat milk both work if you need a non-dairy option.
Cheddar cheese: Sharp cheddar gives the most flavor for the small amount used. Monterey Jack, mozzarella, and pepper jack also melt well. Shred it yourself from a block for the smoothest melt. Leftover cheese works in mac and cheese for one and small batch cheddar biscuits.
Recipe Variations
This single serving breakfast casserole is easy to adjust. Here are the swaps I make most often.
Bacon Breakfast Casserole: Replace the sausage with 3 to 4 strips of cooked, crumbled bacon.
Ham And Cheese: Use ½ cup of diced cooked ham in place of the sausage. A nice way to use up leftover holiday ham at Christmas or Easter.
Vegetarian: Skip the sausage and stir in ½ cup of sautéed mushrooms, spinach, or bell peppers instead.
Southwestern: Use chorizo in place of the pork sausage, swap the cheddar for pepper jack, and stir in 1 tablespoon of diced green chiles or jalapeños.
How To Make A Breakfast Casserole For One
Making this overnight breakfast casserole takes about 10 minutes of prep the night before, then bakes covered at 350°F for 25 to 30 minutes the next morning. See the recipe card below for full ingredient amounts.
- Cook the sausage. Brown the ground pork sausage in a skillet over medium heat, breaking it up as it cooks, until no pink remains and the edges turn crisp, about 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Mix the egg mixture. Crack the egg into a medium bowl and whisk well. Add the milk, salt, and black pepper. Whisk until smooth and a pale yellow.
- Assemble the casserole. Butter a 5-inch square baking dish. Add the cubed bread in an even layer. Scatter the cooked sausage over the bread, then top with the shredded cheese. Slowly pour the egg and milk mixture over everything, pressing the bread down gently with the back of a spoon so each cube absorbs the custard.
- Refrigerate overnight. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 6 hours and up to overnight.
- Bake. The next morning, take the casserole out of the refrigerator and let it sit at room temperature for 30 minutes while you preheat the oven to 350°F. Place the dish on a rimmed baking sheet to catch any drips. Cover with foil and bake for 25 to 30 minutes, until the egg is set in the center and the top is lightly golden.
- Rest and serve. Let the casserole rest for 5 minutes before serving. The custard finishes setting as it cools, so this short rest gives you cleaner spoonfuls.
Expert Tips
A few small details make this individual breakfast casserole turn out exactly the way it should.
Use day-old bread. Slightly stale bread soaks up the egg and milk mixture without breaking down. If your bread is fresh, cube it and leave it uncovered on the counter for an hour or two before assembling, or dry it out in a 300°F oven for 8 to 10 minutes.
Use the right size baking dish. A 5-inch square baking dish is what makes this small breakfast casserole bake evenly for one serving. The custard hits the right depth so the center sets in the same time the top turns golden. A larger dish spreads the custard too thin and the casserole bakes up dry. If you’re cooking for two, double everything and use a 6×8-inch dish.
Adjust the salt to your sausage. Breakfast sausage varies a lot in sodium from brand to brand. If you’re using a saltier brand, cut the kosher salt in the egg mixture down to a small pinch. If your sausage is mild, the recipe’s amount is right.
Troubleshooting
Why is the bread soggy?
This usually happens when fresh bread breaks down before it can absorb the custard. Use day-old bread next time and let the casserole soak for at least 6 hours so the custard fully absorbs into the cubes.
Why is the center still wet after baking?
The casserole needs more time. Cover with foil and bake another 5 to 10 minutes, until the center doesn’t jiggle and reads 160°F on a thermometer.
Why did the top brown so fast?
This happens when the casserole bakes uncovered or sits on a high oven rack. Cover the dish with foil for the rest of the bake.
Why is my breakfast casserole greasy?
The sausage wasn’t fully drained before assembling. Brown the sausage thoroughly next time and drain it on a paper-towel-lined plate to absorb the rendered fat before adding it to the bread.
Why did the texture get rubbery?
Egg proteins tighten when overcooked, which gives that springy, tough feel. Pull the casserole the moment the center stops jiggling and rest it 5 minutes off heat to let the custard finish setting.
Why does my casserole taste bland?
Mild sausage needs a salt boost in the custard to balance it out. Add a pinch more kosher salt to the egg mixture next time, or stir in 1 tablespoon of grated parmesan with the cheddar.
Serving Suggestions
A few simple sides round out this small breakfast casserole into a full breakfast or brunch.
Frequently Asked Questions
Yes. This breakfast casserole for one is a make-ahead overnight bake. Assemble it in the evening, refrigerate covered for at least 6 hours or up to 24 hours, and bake it in the morning. The overnight rest gives the bread time to fully absorb the egg and milk mixture for a soft, custardy texture.
Bake covered with foil at 350°F for 25 to 30 minutes. The casserole is done when the center doesn’t jiggle and reads 160°F internally.
Yes. Double all of the ingredients and bake in a 6×8-inch dish at 350°F for the same 25 to 30 minutes.
Cover and refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in a 350°F oven for 8 to 10 minutes or in the microwave at 50% power until warmed through.
Yes. Freeze the unbaked casserole tightly wrapped for up to 2 months, or freeze cooled baked portions in an airtight container for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
Yes, though the texture changes to something denser and more like an egg bake than a strata. For a no-bread option that bakes in the same 5×5-inch dish, try our single serving crustless quiche Lorraine made with eggs, bacon, and Gruyère, or our cheesy baked eggs for one baked in a 10-ounce ramekin.
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:
If you made this single serving breakfast casserole or any recipe from One Dish Kitchen, please rate it and leave a comment below. Tag your photos on Instagram (@onedishkitchen).
Breakfast Casserole For One
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. In a medium skillet over medium heat, brown the sausage, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
- Mix the egg mixture. In a small bowl, whisk the egg until smooth. Add the milk, salt, and pepper and whisk to combine.
- Assemble. Butter a 5×5-inch baking dish. Add the cubed bread in an even layer. Scatter the cooked sausage and shredded cheese over the bread. Slowly pour the egg mixture over everything, gently pressing the bread down with the back of a spoon so each cube absorbs the liquid.
- Refrigerate. Cover the dish tightly and refrigerate for at least 6 hours, or overnight.
- Bake. Take the casserole out of the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (177°C). Place the dish on a rimmed baking sheet, cover with foil, and bake for 25 to 30 minutes, until the egg is set in the center.
- Serve. Let the casserole rest for 5 minutes before serving.
Notes
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!