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Cozy Make-Ahead Breakfast Casserole with Sausage

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A fluffy, golden breakfast casserole with perfectly distributed sausage and a custardy center, inspired by a beloved diner recipe. Make it ahead for stress-free mornings.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 8 cups cubed day-old bread (about 1 loaf French bread or sourdough)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs (room temperature preferred)
  • 2 cups whole milk (or half-and-half)
  • 1 teaspoon dry mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon paprika (smoked or sweet)
  • 2 tablespoons butter (for greasing the dish)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it up with a spatula as it browns. Cook until no longer pink, about 6-8 minutes. Leave a little fat for flavor. Set aside to cool slightly.
  2. Prep the bread: Cut bread into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and toast at 300°F for 8-10 minutes until dry but not browned.
  3. Grease the dish: Rub butter all over the bottom and sides of a 9×13-inch baking dish.
  4. Layer the bread: Spread half the bread cubes evenly across the bottom of the dish in a single layer.
  5. Add sausage and cheese: Sprinkle half the cooked sausage over the bread, then half the shredded cheddar and Monterey Jack. Repeat with remaining bread, sausage, and cheese.
  6. Make the egg mixture: In a large bowl, whisk together eggs, milk, dry mustard, salt, pepper, and paprika until uniform pale yellow. Do not over-whisk.
  7. Pour over layers: Slowly and evenly pour the egg mixture over the layered casserole. Gently poke bread cubes with a fork to help absorption. Press down lightly to submerge any stubborn pieces.
  8. Rest or refrigerate: Cover with foil and let sit at room temperature for 30 minutes, or refrigerate overnight (up to 12 hours).
  9. Bake: Preheat oven to 350°F. Keep foil on and bake for 35 minutes. Remove foil and bake another 20-25 minutes until top is golden brown and center is set (knife inserted in center comes out clean).
  10. Rest before serving: Let casserole sit for 5-10 minutes before cutting into squares.

Notes

For best texture, use day-old bread and let the casserole rest overnight. If baking immediately, let rest at room temperature for at least 30 minutes. Internal temperature should reach 165°F when done. Leftovers keep in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://sofiaspice.com/cozy-make-ahead-breakfast-casserole-with-sausage/