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Easy Make-Ahead Sausage Egg Breakfast Casserole

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This easy make-ahead sausage egg breakfast casserole is the ultimate stress-free breakfast or brunch dish. Assemble it the night before, then bake in the morning for a perfectly creamy, cheesy, and savory casserole that feeds a crowd.

Ingredients

Scale
  • 1 pound breakfast sausage (bulk or links, casings removed)
  • 8 cups cubed day-old bread (about 1-inch cubes, crusty French loaf or sourdough)
  • 8 large eggs (room temperature)
  • 2 cups whole milk (or half-and-half)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons unsalted butter (for greasing the dish)

Instructions

  1. Cook the sausage and vegetables: Place the breakfast sausage in a large skillet over medium-high heat. Break it up with a spatula and cook until browned, about 5-7 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the skillet. Add the diced onion and bell pepper and sauté over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds. Remove from heat.
  2. Prepare the bread: Cut the day-old bread into 1-inch cubes (about 8 cups). If using fresh bread, spread cubes on a baking sheet and toast at 300°F for 10 minutes. Let cool slightly.
  3. Make the egg custard: In a large mixing bowl, whisk together the eggs, milk, dried mustard powder, salt, black pepper, and smoked paprika (if using) until smooth and uniform.
  4. Assemble the casserole: Grease a 9×13-inch baking dish with the butter. Spread the bread cubes evenly in the dish. Sprinkle the cooked sausage over the bread, followed by the sautéed onion and bell pepper mixture. Pour the egg custard evenly over everything, pressing down gently with a spatula to help the bread absorb the liquid. Sprinkle the cheddar and Parmesan cheeses on top.
  5. Chill overnight: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, up to 24 hours.
  6. Bake: Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit on the counter for 20 minutes. Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean). If the top browns too quickly, tent with foil for the last 10-15 minutes.
  7. Rest and serve: Let the casserole rest for 10 minutes before slicing. Serve warm, garnished with fresh chives or parsley if desired.

Notes

For best texture, use day-old bread and do not skip the overnight rest. If baking immediately, reduce baking time to 35-45 minutes. For a dairy-free version, use unsweetened almond milk and dairy-free cheese. For a lower-sodium option, use low-sodium sausage and reduce added salt.

Nutrition

Keywords: breakfast casserole, sausage egg casserole, make-ahead breakfast, Christmas breakfast, brunch casserole, easy breakfast casserole

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