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Easy Make-Ahead Sausage and Egg Breakfast Casserole

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This forgiving, flexible breakfast casserole can be assembled the night before and baked fresh in the morning. It features a perfect balance of bread, eggs, sausage, and cheese, with a golden crust that makes it a crowd-pleaser for holidays and brunch.

Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 8 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 (optional)
  • 6 cups cubed day-old bread (about 1 pound loaf)
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Drain excess fat, leaving a little for flavor. Transfer to a plate and let cool slightly.
  2. Sauté the veggies: In the same skillet, add diced onion and bell pepper. Cook over medium heat for 3-4 minutes until softened and onion is translucent. Scrape up any brown bits from the bottom. Remove from heat and set aside.
  3. Whisk the egg mixture: In a large mixing bowl, crack 8 eggs. Add milk, dry mustard powder, salt, pepper, and garlic powder. Whisk vigorously until well combined and uniform pale yellow (about 30 seconds).
  4. Layer the bread: Spread cubed bread evenly across the bottom of a greased 9×13-inch baking dish. Do not pack down.
  5. Add the sausage and veggies: Sprinkle cooked sausage evenly over the bread, then scatter sautéed onion and bell pepper on top.
  6. Add the cheese: Sprinkle 1 1/2 cups of shredded cheddar cheese over the sausage and veggies. Reserve the remaining 1/2 cup for the top.
  7. Pour the egg mixture: Slowly pour the egg and milk mixture evenly over the entire dish. Use a fork or spatula to gently press down on the bread to encourage absorption. Ensure every piece of bread gets some egg mixture.
  8. Top with remaining cheese: Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
  9. Cover and refrigerate: Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  10. Bake: Preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 15-20 minutes. Bake uncovered for 45-55 minutes, until top is golden brown and center is set (knife inserted in center comes out clean). If top browns too quickly, tent loosely with foil for the last 10 minutes.
  11. Rest before serving: Let casserole rest for 5-10 minutes before cutting into it.

Notes

For best results, use day-old or slightly stale bread. If using fresh bread, cube and dry in a 300°F oven for 10 minutes. Shred block cheese yourself for smoother melting. Let casserole rest after baking for cleaner slices. Leftovers keep up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

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

Find it online: https://leilameals.com/easy-make-ahead-sausage-and-egg-breakfast-casserole-2/