Description
A hearty, make-ahead breakfast casserole with sausage, eggs, and cheese that’s perfect for holidays, lazy weekends, and feeding a crowd without stress. Prep it the night before and bake in the morning for a warm, comforting meal.
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- ½ teaspoon onion powder
- 6 cups cubed bread (stale or day-old preferred)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter (for greasing)
- ¼ cup chopped green onions or fresh chives (optional, for garnish)
Instructions
- Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Transfer to a plate lined with paper towels to drain and cool.
- Cube the bread: If not already cubed, cut bread into 1-inch cubes. You’ll need about 6 cups.
- Whisk the egg mixture: In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined and slightly frothy.
- Grease the baking dish: Rub the inside of a 9×13-inch baking dish with butter or use non-stick spray.
- Layer the ingredients: Spread the cubed bread evenly in the dish. Sprinkle the cooked sausage over the bread, then top with both cheeses.
- Pour the egg mixture: Slowly pour the egg mixture over the entire dish, ensuring all bread cubes are saturated. Gently press the bread down with a spatula or your hands.
- Cover and refrigerate: Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- Bake the casserole: Preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 15-20 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake another 20-25 minutes until golden brown and center is set (knife inserted comes out clean).
- Rest before serving: Let casserole rest for 5-10 minutes. Garnish with green onions or chives if desired. Serve warm.
Notes
Don’t skip the overnight rest; it allows the bread to absorb the egg mixture for a custardy texture. Use stale bread to avoid mushiness. Brown the sausage well for deeper flavor. Let the casserole rest after baking to set properly. Watch oven temperature to avoid over-baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/8
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 1
- Protein: 24
Keywords: overnight breakfast casserole, sausage and egg casserole, make-ahead breakfast, holiday brunch, easy breakfast casserole