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Quick Make-Ahead Breakfast Casserole with Sausage

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This easy breakfast casserole with sausage, eggs, bread, and cheese can be assembled the night before and baked in the morning for a stress-free, delicious breakfast that the whole family will love.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 cups cubed day-old French bread or sourdough bread
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell pepper (optional)
  • 1 cup chopped spinach (optional)
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. If using onion and bell pepper, add them during the last 2 minutes of cooking. Drain excess grease and set aside to cool slightly.
  2. Prep the bread: Cube the bread into 1-inch pieces. Spread evenly in a greased 9×13-inch baking dish.
  3. Layer the sausage and cheese: Sprinkle the cooked sausage evenly over the bread. Sprinkle 1 1/2 cups of the cheddar and all of the mozzarella on top. Reserve the remaining 1/2 cup cheddar for later.
  4. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined and slightly frothy, about 30 seconds.
  5. Pour the egg mixture: Slowly pour the egg mixture evenly over the bread, sausage, and cheese. Gently press down on the bread cubes with a fork to help them absorb the liquid.
  6. Top and cover: Sprinkle the remaining 1/2 cup cheddar cheese on top. Cover tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  7. Bake: The next morning, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit for 15 minutes while the oven heats. Bake covered for 30 minutes, then remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
  8. Rest before serving: Let the casserole rest for 5-10 minutes before cutting and serving.

Notes

For best texture, let the casserole rest overnight in the refrigerator. Shred your own cheese for better melting. If the top browns too quickly, tent with foil during the last 10 minutes of baking. The casserole is done when internal temperature reaches 160°F (71°C). Leftovers keep in the refrigerator for up to 4 days and can be reheated in a 350°F oven for 10-15 minutes. The casserole can also be frozen (baked or unbaked) for up to 3 months.

Nutrition

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

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