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Easy Make-Ahead Sausage and Cheddar Breakfast Casserole

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This Easy Make-Ahead Sausage and Cheddar Breakfast Casserole is the result of 17 tries to recreate a beloved diner classic. It features a perfectly crisp top, custardy interior, and is made with budget-friendly ingredients. Assemble it the night before for a stress-free, crowd-pleasing breakfast.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups cubed bread (about 1 loaf, day-old preferred)
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons butter, melted

Instructions

  1. Brown the Sausage: Place a large skillet over medium-high heat. Add the sausage and break it apart with a wooden spoon. Cook for about 5 minutes until browned. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  2. Prepare the Bread: Cube the bread into 1-inch pieces (about 8 cups). Place in a medium bowl and drizzle with melted butter. Toss gently to coat evenly.
  3. Make the Egg Mixture: In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Add the milk, salt, pepper, paprika, and cayenne (if using). Whisk until well combined.
  4. Layer the Casserole: Lightly grease a 9×13-inch baking dish. Spread half of the buttered bread cubes evenly. Top with half of the cooked sausage mixture and 1 cup of shredded cheddar. Repeat layers with remaining bread, sausage, and cheese. Pour the egg mixture evenly over everything, pressing down gently with a spatula to help the bread absorb the liquid.
  5. Refrigerate Overnight: Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, up to 24 hours.
  6. Bake the Casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 15 minutes while oven heats. Keep foil on and bake for 30 minutes. Remove foil and bake for another 15-25 minutes, until top is golden brown and center is set (a knife inserted in the middle comes out clean).
  7. Rest and Serve: Let the casserole rest for at least 10 minutes before cutting. Serve warm.

Notes

For best results, use day-old bread. If using fresh bread, cube and dry in a 300°F oven for 10 minutes. Let the casserole come to room temperature before baking for even cooking. Start checking for doneness at 40 minutes. The casserole can be frozen before or after baking.

Nutrition

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

Find it online: https://prismtaste.com/easy-make-ahead-sausage-and-cheddar-breakfast-casserole/