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Easy Make-Ahead Breakfast Casserole with Sausage

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A hearty, cheesy breakfast casserole with sausage that can be assembled the night before and baked in the morning. Perfect for busy mornings, holiday brunches, or lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage (Jimmy Dean or Johnsonville recommended)
  • 8 large eggs (room temperature if possible)
  • 2 cups whole milk (2% works too)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional but recommended)
  • 6 cups cubed day-old bread (about 8–10 slices; French bread, sourdough, or Texas toast work best)
  • 1 tablespoon olive oil
  • 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the bread cubes: Spread the cubed bread on a baking sheet and drizzle with olive oil. Toss to coat. Bake for 8-10 minutes, stirring halfway, until the edges are lightly golden and the cubes feel dry to the touch. Let cool completely.
  3. Brown the sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles. Cook until browned and cooked through, about 6-8 minutes. Drain off excess fat and set aside to cool slightly.
  4. Whisk the egg mixture: In a large mixing bowl, crack the eggs and whisk until the yolks and whites are fully combined. Add the milk, Dijon mustard, salt, pepper, and smoked paprika. Whisk again until smooth and slightly frothy.
  5. Layer the casserole: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half the toasted bread cubes evenly across the bottom. Sprinkle half the cooked sausage over the bread. Pour half the egg mixture over everything. Top with half the shredded cheddar and mozzarella. Repeat the layers: remaining bread, remaining sausage, remaining egg mixture, and finish with the remaining cheese.
  6. Press and soak: Gently press down on the casserole with a spatula to help the bread absorb the egg mixture. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, but overnight is best.
  7. Bake the casserole: When ready to bake, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 20 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set (a knife inserted in the middle comes out clean).
  8. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Sprinkle with sliced green onions and serve warm.

Notes

For best results, let the casserole rest overnight in the refrigerator. Do not skip toasting the bread cubes to prevent sogginess. Let the casserole rest for 5-10 minutes after baking before slicing. For a vegetarian version, omit sausage and add sautéed mushrooms, bell peppers, onions, and spinach. For a gluten-free version, use gluten-free bread. For a dairy-free version, use plant-based milk and cheese alternatives.

Nutrition

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

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