Description

This savory breakfast casserole features layers of bread, sausage, and cheese soaked in a perfectly seasoned egg mixture. Make it the night before for a stress-free, crowd-pleasing morning meal that’s golden, crispy, and custard-like.

Ingredients

Scale

1 pound ground breakfast sausage
6 large eggs, room temperature
2 cups whole milk
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of nutmeg (optional)
6 cups cubed day-old French bread or sourdough (about half a loaf)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup diced bell pepper (optional)
¼ cup chopped green onion (for garnish)
¼ teaspoon red pepper flakes (optional)
Fresh parsley or chives (for garnish)

Instructions

Heat a large skillet over medium-high heat. Add the ground sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain excess grease, leaving about 1 tablespoon in the pan. Set aside to cool slightly.
While the sausage cooks, cube day-old bread into 1-inch pieces. If using fresh bread, spread cubes on a baking sheet and toast at 300°F for 5-7 minutes to dry them out.
In a large mixing bowl, whisk eggs until yolks and whites are fully combined. Add milk, Dijon mustard, salt, pepper, garlic powder, onion powder, and nutmeg. Whisk until smooth and slightly frothy.
Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the bread cubes in an even layer. Top with half of the cooked sausage, then half of the cheddar and mozzarella. Repeat layers with remaining bread, sausage, and cheese.
Pour the egg mixture evenly over the top, pressing down gently with a spatula to help the bread absorb the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F. Remove casserole from the fridge and let sit at room temperature for 15-20 minutes. Bake uncovered for 40-45 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean). If top browns too quickly, tent with foil for the last 10 minutes.
Let the casserole rest for 5-10 minutes before slicing. Garnish with chopped green onions or fresh parsley and serve warm.

Notes

For best texture, use day-old bread and let the casserole rest overnight. The Dijon mustard adds a subtle tang that brightens the dish. If baking immediately, the texture will be less custard-like. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cass
Calories: 420
Sugar: 4
Sodium: 780
Fat: 28
Saturated Fat: 12
Carbohydrates: 22
Fiber: 1
Protein: 24

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