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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 ultimate solution for busy mornings. Fluffy eggs, savory sausage, melted cheese, and soft bread are baked into one perfect, golden square that you can prepare the night before.

Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 6 cups cubed day-old bread (French baguette, sourdough, or sturdy white bread)
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell pepper (optional)
  • 1 cup fresh spinach (optional)
  • 1/4 cup chopped green onions (optional, for garnish)

Instructions

  1. Cook the Sausage: Place a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it up with a spatula, until browned and fully cooked (6-8 minutes). If using onion or bell pepper, add during the last 2 minutes. Transfer sausage to a paper towel-lined plate using a slotted spoon to drain excess grease. Let cool slightly.
  2. Prepare the Bread: Cut day-old bread into 1-inch cubes (about 6 cups). If using fresh bread, spread cubes on a baking sheet and let sit out to dry while prepping other ingredients.
  3. Whisk the Egg Mixture: In a large mixing bowl, combine 6 eggs, 2 cups whole milk, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Whisk vigorously until smooth and pale yellow (about 30 seconds).
  4. Layer the Casserole: Lightly 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, then half of the shredded cheddar and mozzarella. Repeat layers with remaining bread, sausage, and cheese.
  5. Pour the Egg Mixture: Slowly and evenly pour the whisked egg mixture over the entire casserole. Gently press down on the top layer with a fork or fingers to help the bread absorb the liquid.
  6. Rest and Refrigerate: Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours) or up to 24 hours.
  7. Bake the Casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 20-30 minutes. Keep foil on and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set (internal temperature should reach 160°F/71°C).
  8. Rest Before Serving: Let casserole rest on a wire rack for 5-10 minutes before cutting. Garnish with chopped green onions or fresh parsley if desired.

Notes

The overnight rest is crucial for the bread to absorb the egg mixture, creating a creamy custard-like texture. Drain the sausage well to avoid a greasy casserole. Let the casserole sit on the counter for 20-30 minutes before baking to ensure even cooking. Use an instant-read thermometer to check for doneness (160°F/71°C).

Nutrition

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

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