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Easy Make-Ahead Sausage Cheddar Breakfast Casserole

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This make-ahead breakfast casserole features savory sausage, sharp cheddar, and custard-like eggs, all prepped the night before for a stress-free morning. Perfect for holidays and brunches.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 6 large eggs, room temperature
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon paprika (smoked or sweet)
  • 8 cups day-old French bread or sourdough, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced onion (optional, sautéed)
  • 1/2 cup diced bell pepper (optional)
  • 2 tablespoons fresh chives or parsley (for garnish)

Instructions

  1. Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a wooden spoon as it browns, about 6-8 minutes. Drain off excess fat, leaving a little for flavor. Set aside to cool slightly.
  2. Prep the bread: Cut day-old bread into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and toast in a 300°F oven for about 10 minutes to dry them out. Let cool completely.
  3. Make the egg mixture: In a large mixing bowl, whisk the eggs until light and frothy. Add milk, dry mustard, salt, pepper, and paprika. Whisk until well combined.
  4. Layer the casserole: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the bread cubes evenly across the bottom. Sprinkle half of the cooked sausage over the bread. Top with half of the shredded cheddar and half of the Parmesan. Repeat layers with remaining bread, sausage, and cheeses.
  5. Pour the custard: Slowly pour the egg mixture evenly over the casserole. Gently press down on the top layer with a spatula or your hands so the bread soaks up the liquid.
  6. Refrigerate overnight: Cover the dish tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  7. Bake the next morning: Preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 15-20 minutes. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set (knife inserted in center comes out clean).
  8. Rest before serving: Let casserole rest for 5-10 minutes. Sprinkle with fresh chives or parsley if desired.

Notes

For best texture, use day-old bread and shred cheese from a block. The overnight rest is essential for a creamy custard. Let casserole rest before cutting to prevent runny custard.

Nutrition

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

Find it online: https://siennaspoon.com/easy-make-ahead-sausage-cheddar-breakfast-casserole/