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Make-Ahead Sausage and Egg Breakfast Casserole

Make-Ahead Sausage and Egg Breakfast Casserole - featured image
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A hearty, stress-free breakfast casserole that can be prepped the night before. It features savory sausage, sharp cheddar, and sturdy bread soaked in a rich egg custard, resulting in a creamy center with crispy edges.

Ingredients

Scale
  • 1 pound pork breakfast sausage
  • 1 large loaf sturdy bread (baguette, ciabatta, or sourdough), cubed into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dry mustard
  • Salt and black pepper to taste
  • Red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Heat a large skillet over medium heat. Add sausage and cook until browned and crispy, about 8-10 minutes. Drain excess grease, leaving a little for flavor.
  2. Add diced onion and minced garlic to the skillet in the last 2 minutes of cooking the sausage to soften them.
  3. While sausage cooks, cut bread into 1-inch cubes. If bread is fresh, toast at 300°F for 5 minutes to dry it out.
  4. In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, dry mustard, salt, and pepper until smooth.
  5. Grease a 9×13 inch baking dish. Spread half of the bread cubes in the bottom.
  6. Sprinkle half of the cheese and half of the sausage/onion mixture over the bread.
  7. Repeat layers with remaining bread, cheese, and sausage mixture.
  8. Pour the egg mixture evenly over the top. Press down gently with a spatula to ensure bread is submerged.
  9. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  10. Preheat oven to 350°F. Remove casserole from fridge and let sit while oven heats.
  11. Bake for 45-50 minutes until top is golden brown and center is set. Cover with foil if top browns too quickly.
  12. Let rest for 10 minutes before cutting to allow custard to firm up.
  13. Garnish with fresh parsley and serve warm.

Notes

Day-old bread works best as it absorbs the egg mixture without turning to mush. Ensure sausage is well-browned for flavor. Let the casserole rest after baking for cleaner slices. Can be frozen assembled for up to 3 months.

Nutrition

Keywords: breakfast casserole, make-ahead brunch, sausage and egg, easy brunch recipe, overnight casserole, crowd-pleaser breakfast

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