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Cozy Make-Ahead Breakfast Casserole with Sausage

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This make-ahead breakfast casserole with sausage is the ultimate stress-free brunch dish. Assemble it the night before, refrigerate, and bake in the morning for a golden, custard-like casserole that’s packed with flavor and perfect for holidays or busy mornings.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 cups day-old bread cubes (about 1 large loaf French bread or sourdough, cut into 1-inch cubes)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons melted butter (for topping, optional)
  • 1/2 cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cut bread into 1-inch cubes. If bread is fresh, spread on a baking sheet and toast at 300°F for 8-10 minutes until slightly dry. If day-old, skip toasting. Spread bread cubes evenly in a greased 9×13-inch baking dish.
  2. Heat a large skillet over medium-high heat. Add sausage and break it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Halfway through, add sage, thyme, and red pepper flakes (if using). Transfer sausage with a slotted spoon to a paper towel-lined plate to cool slightly, then sprinkle evenly over bread cubes.
  3. Sprinkle shredded cheddar and Monterey Jack cheeses over the sausage and bread. Do not mix.
  4. In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, onion powder, and smoked paprika until smooth and slightly frothy. Pour evenly over the bread, sausage, and cheese. Press down gently with a spatula to help bread absorb the liquid.
  5. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours, up to 24 hours.
  6. When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit at room temperature for 15-20 minutes. If using panko topping, mix melted butter and panko together and sprinkle over top. Bake uncovered for 45-55 minutes, until golden brown and center is set (knife inserted in center comes out clean). Let rest 5-10 minutes before cutting. Garnish with fresh parsley.

Notes

For best texture, use day-old or toasted bread. Let casserole sit at room temperature before baking for even cooking. Use the knife test to check doneness. Do not overmix the egg mixture. The casserole can be refrigerated for up to 24 hours before baking. For variations, see the blog post for vegetarian, spicy Southwest, low-carb, dairy-free, and veggie versions.

Nutrition

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

Find it online: https://elaraeats.com/cozy-make-ahead-breakfast-casserole-with-sausage-5-easy-steps/