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Easy Make-Ahead Breakfast Casserole with Sausage

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This overnight breakfast casserole features crispy sausage, sharp cheddar, and a velvety custard-soaked bread base. Perfect for feeding a crowd on holidays or lazy weekend mornings, it’s a make-ahead secret weapon that converts even skeptics.

Ingredients

Scale
  • 1 pound breakfast sausage (casings removed if using links)
  • 10 large eggs (room temperature if possible)
  • 2 cups whole milk (2% works too)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (plus more for seasoning sausage)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 8 cups cubed day-old bread (about 10–12 slices; brioche, challah, or sturdy sourdough)
  • 2 cups shredded sharp cheddar cheese (divided; reserve 1/2 cup for top)
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and crispy, about 6-8 minutes. Drain off excess fat and set aside to cool slightly.
  2. Cube the bread: While the sausage cooks, cut day-old bread into 1-inch cubes (about 8 cups). Spread them evenly in a greased 9×13-inch baking dish.
  3. Whisk the custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and smoked paprika until completely smooth.
  4. Layer the ingredients: Sprinkle the browned sausage evenly over the bread cubes. Sprinkle 1 1/2 cups of the shredded cheddar and all of the mozzarella over the top. Pour the egg mixture evenly over everything, making sure to saturate all the bread. Gently press down with a spatula to help the bread absorb the liquid.
  5. Top with remaining cheese: Sprinkle the reserved 1/2 cup of cheddar over the top. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, or overnight (8-12 hours is ideal).
  6. Bake: When ready to bake, preheat oven to 350°F. Remove the casserole from the fridge while the oven heats (about 15-20 minutes). Bake covered for 30 minutes, then remove the foil and bake for another 20-25 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean, or the casserole should register 165°F on an instant-read thermometer).
  7. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

Day-old bread is non-negotiable; fresh bread will turn into mush. If using fresh bread, cube and dry in a 300°F oven for 10 minutes. Shred your own cheese for best melting. Do not over-soak the bread beyond 24 hours. Let the casserole rest after baking for clean slices. For a vegetarian version, skip sausage and add sautéed mushrooms, bell peppers, and onions. For a spicy Southwest twist, use chorizo and pepper jack cheese.

Nutrition

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

Find it online: https://zorbmeal.com/easy-make-ahead-breakfast-casserole-with-sausage-recipe/