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Easy Make-Ahead Breakfast Casserole with Sausage

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This easy make-ahead breakfast casserole with sausage is the perfect solution for stress-free mornings. Assemble it the night before, let the flavors meld, and bake it fresh for a hearty, cheesy, and satisfying breakfast that feeds a crowd.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage (mild or spicy)
  • 8 large eggs
  • 1 ½ cups (360 ml) whole milk
  • 6 cups (about 300g) dried bread cubes (day-old French bread or sourdough)
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Monterey Jack or mozzarella cheese, shredded
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (optional)
  • 1 teaspoon dried mustard
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Cook the sausage and vegetables: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Leave about a tablespoon of fat in the pan. Add the diced onion and bell pepper, and cook for 3-4 minutes until the onion is translucent. Remove from heat and let cool slightly.
  2. Prepare the baking dish: Lightly grease a 9×13-inch (3-quart) baking dish with butter or non-stick spray. Spread the bread cubes evenly across the bottom.
  3. Layer the sausage mixture and cheese: Sprinkle the cooked sausage and vegetables evenly over the bread cubes. Then sprinkle both cheeses on top. Gently toss everything together with your hands or a spatula to distribute the cheese throughout.
  4. Make the custard: In a large mixing bowl, whisk together the eggs, milk, dried mustard, salt, and pepper until fully combined and a uniform pale yellow (about 30 seconds). Do not over-whisk.
  5. Pour the custard over the casserole: Slowly and evenly pour the egg mixture over the bread and sausage layers. Gently press down on the bread with a spatula to help it absorb the liquid. The bread should be mostly submerged.
  6. Cover and refrigerate: Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  7. Bake the casserole: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15-20 minutes. Bake uncovered for 45-55 minutes, or until the center is set and the top is golden brown and slightly puffed. If the top browns too quickly, tent loosely with foil.
  8. Rest before serving: Let the casserole rest for 10 minutes before cutting. Sprinkle with fresh parsley or chives if desired.

Notes

Don’t skip the overnight rest for best texture. Use day-old bread for better absorption. If the top browns too quickly, cover with foil. Let the casserole rest 10 minutes before cutting for clean slices.

Nutrition

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

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