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Easy Make-Ahead Breakfast Casserole with Sausage and Cheese

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This easy make-ahead breakfast casserole with sausage and cheese is the perfect solution for stress-free holiday mornings or lazy weekends. Assemble it the night before, let it soak overnight, and bake it off in the morning for a golden, custardy, and cheesy breakfast that feeds a crowd.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or sage preferred)
  • 8 large eggs
  • 2 cups whole milk (2% works, but not skim)
  • 1 teaspoon dry mustard powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper (freshly ground preferred)
  • ¼ teaspoon smoked paprika (optional)
  • 6 cups cubed day-old bread (French bread, sourdough, or hearty white bread)
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons melted butter (for topping, optional)
  • Fresh chives or parsley (for garnish, optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a spatula into small crumbles. Cook for 6-8 minutes until browned and fully cooked. Drain excess grease, leaving about 1-2 tablespoons for flavor. Set aside to cool slightly.
  2. Prepare the bread: Cut bread into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and toast in a 300°F oven for 10 minutes to dry them out. If using day-old bread, skip toasting.
  3. Whisk the egg mixture: In a large mixing bowl, crack 8 eggs. Add milk, dry mustard powder, salt, pepper, and smoked paprika. Whisk vigorously for about 30 seconds until fully combined and slightly frothy.
  4. Layer the casserole: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the bread cubes evenly in the dish. Sprinkle half of the cooked sausage over the bread. Sprinkle half of both cheeses over the sausage. Repeat layers: remaining bread, remaining sausage, remaining cheese.
  5. Pour the egg mixture evenly over the entire dish. Press down gently with a spatula to ensure all bread is soaked. The bread should look wet.
  6. Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours).
  7. When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 15-20 minutes to take off the chill.
  8. Bake covered with foil for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set. A knife inserted in the center should come out clean, and edges should be bubbling. If top browns too quickly, tent loosely with foil for last 10 minutes.
  9. Let casserole rest for 5-10 minutes before cutting. Garnish with fresh chives or parsley if desired. Serve warm.

Notes

For best results, use day-old bread and let the casserole soak overnight (8-12 hours). Do not soak for more than 24 hours. Use full-fat milk and cheese for optimal texture and flavor. Let casserole come to room temperature before baking. Internal temperature should reach 165°F when done. Leftovers keep in fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage casserole, egg casserole, holiday breakfast, brunch recipe, overnight casserole

Find it online: https://cheerycrisp.com/easy-make-ahead-breakfast-casserole-with-sausage-and-cheese/