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Easy Make-Ahead Breakfast Casserole with Sausage & Cheese

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This make-ahead breakfast casserole with sausage, cheese, and bread is perfect for holidays and weekends. Assemble it the night before, then bake in the morning for a stress-free, crowd-pleasing brunch.

Ingredients

Scale
  • 1 pound breakfast sausage (sage or mild flavor)
  • 10 large eggs (room temperature preferred)
  • 2 cups whole milk (or 2%, oat milk)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 6 cups cubed day-old bread (French, sourdough, or hearty white)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)

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 cooked through (6-8 minutes). Drain excess fat if needed, but leave a little for flavor. Set aside to cool slightly.
  2. Prepare the baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Layer the bread: Spread the cubed bread evenly in the bottom of the prepared dish. Do not press down too much.
  4. Add the sausage and cheese: Sprinkle the cooked sausage evenly over the bread. Then sprinkle both cheeses on top, reserving about ½ cup of cheese for the topping.
  5. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth and slightly frothy (1-2 minutes).
  6. Pour and soak: Slowly pour the egg mixture evenly over the bread, sausage, and cheese. Use a fork or spatula to gently press down on the bread so it absorbs the liquid.
  7. Refrigerate overnight: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. Bake: The next morning, preheat oven to 350°F. Remove the casserole from the fridge while the oven heats up (about 15 minutes). Sprinkle the reserved cheese on top. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
  9. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

For best results, use day-old bread and shred your own cheese. Do not skip the overnight rest—it makes the bread soft and custardy. Let the casserole rest before slicing for clean pieces. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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