Make-Ahead Savory Sausage and Cheese Breakfast Casserole
Prepare this delicious savory sausage and cheese breakfast casserole the night before for an easy and satisfying morning meal. Perfect for feeding a crowd or for a lazy weekend breakfast.
Equipment
- large skillet
- baking dish (9x13 inch)
- large bowl
- spatula
- whisk
Ingredients
Main Ingredients
- 1 lb breakfast sausage
- 6-8 slices day-old sturdy bread sourdough, challah, or French bread, cut into 1-inch cubes
- 2 cups shredded cheese Cheddar, Monterey Jack, Colby, or a mix
- 10 large eggs
- 2 cups milk whole milk or half-and-half
- 1 tsp dry mustard
- ½ tsp salt
- ¼ tsp black pepper
Optional Add-ins
- chopped bell peppers
- onions
- mushrooms
- cooked spinach
Instructions
Preparation
- Brown the breakfast sausage in a large skillet over medium heat, breaking it up as it cooks; drain excess grease.
- If using optional vegetables, sauté them with the sausage until tender.
- Grease a 9x13 inch baking dish and spread the cubed bread evenly over the bottom.
Assembly
- Sprinkle the cooked sausage and sautéed vegetables over the bread cubes, then add half of the shredded cheese.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper.
- Pour the egg mixture over the layers in the baking dish, gently pressing the bread to submerge it.
- Cover the dish and refrigerate for at least 4 hours or overnight to allow the bread to soak.
Baking
- Preheat oven to 350°F (175°C), then remove the casserole from the refrigerator and uncover.
- Sprinkle the remaining shredded cheese over the top and bake for 45-60 minutes.
- Bake until the casserole is set in the center, golden brown, puffed, and a knife inserted comes out clean.
- Let the casserole stand for 5-10 minutes before cutting and serving.
Notes
For best results, allow the casserole to chill overnight. This makes for a more flavorful and cohesive breakfast dish. You can customize this casserole with your favorite vegetables and cheeses.