Print

Make-Ahead Breakfast Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A savory soak-and-bake breakfast casserole made with sausage, eggs, cheese, and cubed bread, perfect for busy mornings and holiday brunches.

Ingredients

Scale
  • 1 pound mild or spicy sausage
  • 6 large eggs
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 teaspoons dry mustard
  • 1 cup milk
  • Salt and freshly ground black pepper to taste
  • 1 loaf of cubed stale or day-old bread (sourdough, French, or challah)
  • Fresh herbs for garnish (parsley or chives)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cook the sausage in a skillet over medium heat until browned, then let it cool slightly.
  3. In a bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
  4. Add the cubed bread and cooled sausage to the egg mixture, stir gently to coat.
  5. Transfer the mixture to the baking dish and spread evenly. Sprinkle cheese on top.
  6. Cover and refrigerate overnight or for at least 6 hours.
  7. The next morning, bake uncovered for 45 to 50 minutes until golden and set.
  8. Let rest for 5 to 10 minutes, then garnish and serve.

Notes

For a lighter version, use lower-fat cheese and milk. For gluten-free, substitute with gluten-free bread.

Nutrition

Find it online: https://www.simplefamilydishes.com/overnight-breakfast-casserole/