Description
This make-ahead breakfast casserole features toasted bread cubes, well-browned sausage, and a creamy egg custard. It’s perfect for holiday mornings or lazy weekends, and it reheats beautifully.
Ingredients
Scale
- 1 lb ground breakfast sausage
- 10 cups cubed day-old French bread or sourdough (about 1 large loaf)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 12 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/4 cup chopped fresh parsley (optional, for topping)
- Extra shredded cheddar (optional, for topping)
Instructions
- Prepare the bread: If using fresh bread, cut into 1-inch cubes and spread on a baking sheet. Toast in a 350°F oven for 8-10 minutes until dry and just starting to turn golden. Let cool.
- Brown the sausage: Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it up with a spatula, until well browned and cooked through, about 6-8 minutes. Drain off excess fat. Set aside to cool slightly.
- Shred the cheese: Shred the cheddar cheese from a block.
- Whisk the egg mixture: In a large mixing bowl, combine 12 eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/8 teaspoon nutmeg. Whisk until smooth.
- Layer the casserole: Grease a 9×13-inch baking dish. Spread half of the toasted bread cubes evenly across the bottom. Sprinkle half of the browned sausage over the bread, then half of the shredded cheddar. Repeat with the remaining bread, sausage, and cheese. Pour the egg mixture evenly over the entire dish. Gently press down on the top layer to ensure everything is soaked.
- Rest and refrigerate: Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- Bake: Preheat oven to 350°F. Remove casserole from the fridge and let sit on the counter for about 20 minutes. Bake uncovered for 45-55 minutes, until the top is golden brown and puffed, and the center is set (a knife inserted into the middle should come out clean). If the top browns too quickly, tent with foil after 30 minutes.
- Rest before serving: Let the casserole rest for 10 minutes. Sprinkle with fresh parsley and extra cheese if desired. Cut into squares and serve warm.
Notes
Toasting the bread cubes is essential to prevent sogginess. For best texture, let the casserole rest in the refrigerator overnight. If baking straight from the fridge, add 10-15 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of cas
- Calories: 450
- Sugar: 4
- Sodium: 780
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: breakfast casserole, make-ahead, sausage, egg, casserole, holiday breakfast, brunch