Description

A comforting and easy make-ahead breakfast casserole featuring browned sausage, fluffy eggs, bread soaked in a seasoned custard, and melted cheese. Perfect for busy mornings and meal prep.

Ingredients

Scale

1 pound breakfast sausage (pork or turkey, bulk preferred)
8 large eggs (room temperature if possible)
2 cups whole milk or half-and-half (can substitute dairy-free milk like oat or almond)
6 cups cubed day-old bread (about 8 oz, sourdough or French bread preferred)
1 ½ cups shredded sharp cheddar or cheddar/Monterey Jack blend (about 170 g)
½ cup finely chopped yellow or white onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley or chives (optional)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard powder
Butter or oil for greasing dish and browning sausage

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with butter or nonstick spray.
Brown the sausage in a large skillet over medium heat for 7-10 minutes until cooked through, breaking it up with a spatula. Drain excess fat if needed.
In the same skillet, sauté the chopped onion and minced garlic for 3-4 minutes until softened and fragrant. Mix into the sausage.
Cube the day-old bread into roughly 1-inch pieces and spread evenly in the casserole dish.
Scatter the cooked sausage, onion, and garlic mixture evenly over the bread cubes. Sprinkle shredded cheese on top.
In a large bowl, whisk together eggs, milk, salt, black pepper, and dry mustard powder until fully combined and slightly frothy.
Pour the egg mixture evenly over the bread and sausage in the dish. Press down gently with a spatula to help the bread soak up the liquid.
Optionally, sprinkle chopped fresh parsley or chives over the top.
Cover the casserole with plastic wrap or foil and refrigerate for at least 4 hours or overnight to let the bread absorb the custard.
Remove cover and bake at 350°F (175°C) for 45-55 minutes until custard is set, top is golden, and edges are bubbly. A knife inserted in the center should come out clean.
Let the casserole sit for 5-10 minutes before slicing. Serve warm.

Notes

Use day-old bread to avoid sogginess. Brown sausage well for flavor depth. Let casserole rest in fridge for at least 4 hours or overnight for best texture. Add 10 minutes to baking time if baking straight from fridge. For freezing, bake uncovered from frozen at 350°F for 70-80 minutes. Adjust seasoning carefully due to salty sausage and cheese.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1/8th of casserole
Calories: 350
Fat: 20
Carbohydrates: 15
Protein: 22

Keywords: breakfast casserole, sausage and egg casserole, make-ahead breakfast, easy breakfast recipe, meal prep breakfast, cheesy breakfast casserole