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Easy Cheesy Sausage Breakfast Casserole: Best Make-Ahead Recipe

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This easy cheesy sausage breakfast casserole is the ultimate make-ahead dish for stress-free holiday mornings or lazy weekends. With savory sausage, melted cheese, and a custardy bread base, it feeds a crowd and tastes incredible.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil or butter
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups cubed day-old bread (such as French bread, sourdough, or hearty white bread)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, sliced (optional, for garnish)

Instructions

  1. Brown the sausage: Heat olive oil or butter in a large skillet over medium-high heat. Add the breakfast sausage, breaking it up into small crumbles. Cook for 6-8 minutes until browned and cooked through. Transfer to a plate lined with paper towels to drain excess fat. Set aside to cool slightly.
  2. Prepare the baking dish: Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
  3. Layer the bread: Spread the cubed day-old bread evenly in the bottom of the prepared baking dish. Do not pack it down.
  4. Layer the sausage and cheese: Sprinkle the cooked, drained sausage evenly over the bread cubes. Then sprinkle both the shredded sharp cheddar and Monterey Jack cheeses over the sausage. Reserve about 1/2 cup of the cheese mixture for the top.
  5. Make the custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and uniform in color.
  6. Pour the custard: Slowly and evenly pour the egg mixture over the bread, sausage, and cheese in the baking dish. Gently press down on the top with a spatula to help the bread absorb the liquid.
  7. Refrigerate (make-ahead step): Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours or overnight (8-12 hours is ideal).
  8. Bake: Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 15-20 minutes. Sprinkle the reserved 1/2 cup of cheese over the top. Cover with aluminum foil.
  9. Bake covered: Bake for 35 minutes.
  10. Bake uncovered: Remove the foil carefully and bake for another 15-20 minutes, until the top is golden brown and the center is set (slightly jiggly but not liquid). A knife inserted into the center should come out clean.
  11. Rest and serve: Let the casserole rest on a wire rack for at least 10 minutes before slicing. Sprinkle sliced green onions on top. Serve warm.

Notes

Use day-old bread for best texture. Shred your own cheese for smoother melting. Let the casserole rest after baking to allow the custard to set. For a gluten-free version, use gluten-free bread. For a dairy-free version, use dairy-free milk and cheese alternatives.

Nutrition

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

Find it online: https://prismtaste.com/easy-cheesy-sausage-breakfast-casserole-best-make-ahead-recipe/