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Easy Make-Ahead Sausage and Egg Breakfast Casserole

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This easy make-ahead sausage and egg breakfast casserole is the perfect strategy for a stress-free morning. Assemble it the night before, then bake it in the morning for a warm, comforting, and satisfying breakfast that feeds a crowd.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage
  • 8 cups (about 1 lb or 450g) day-old bread, cubed
  • 2 cups (8 oz or 225g) shredded sharp cheddar cheese
  • 1/2 cup (40g) diced yellow onion
  • 1/2 cup (75g) diced red bell pepper
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the Sausage and Aromatics: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon, until browned (5-7 minutes). Add the diced onion and bell pepper and sauté for 3-4 minutes until softened. Drain excess fat and set aside to cool slightly.
  2. Prepare the Baking Dish: Lightly grease a 9×13-inch (3-quart) baking dish with non-stick cooking spray or butter.
  3. Layer the Bread: Spread the cubed bread evenly across the bottom of the prepared dish.
  4. Add the Sausage and Cheese: Sprinkle the cooked sausage and pepper mixture evenly over the bread cubes. Top with the shredded cheddar cheese, distributing evenly.
  5. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, garlic powder, and nutmeg (if using) until completely smooth.
  6. Pour and Soak: Slowly and evenly pour the custard mixture over the entire casserole. Gently press down on the bread with a spatula to help it absorb the liquid.
  7. The Overnight Rest: Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours, but ideally overnight (8-12 hours).
  8. Bake the Casserole: Preheat oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Keep the foil on and bake for 45 minutes.
  9. Finish Baking: Carefully remove the foil and bake for another 10-15 minutes, until the top is golden brown, puffed, and the center is completely set (a knife inserted in the center should come out clean).
  10. Rest Before Serving: Let the casserole sit on the counter for at least 10 minutes before slicing and serving.

Notes

For best texture, use day-old bread and let the casserole rest overnight. If using fresh bread, cube and dry it in a 300°F oven for 10-15 minutes. The casserole can be frozen unbaked for up to 3 months. Reheat leftovers in the oven at 350°F for 10-15 minutes for best results.

Nutrition

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

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