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Easy Make-Ahead Breakfast Casserole with Sausage: Best Recipe

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This easy make-ahead breakfast casserole with sausage is the perfect stress-free morning meal. Assemble it the night before, pop it in the fridge, and bake it fresh in the morning for a tender, cheesy, and deeply satisfying dish.

Ingredients

Scale
  • 1 lb breakfast sausage (casings removed if using links)
  • 8 cups cubed bread (about 1 loaf; day-old French bread or sourdough works best)
  • 2 cups shredded cheddar cheese (sharp cheddar preferred, freshly shredded)
  • 8 large eggs
  • 2 cups whole milk (2% works in a pinch)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dry mustard powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika (smoked or sweet)
  • 2 tablespoons butter (for greasing dish and dotting on top)

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—about 6 to 8 minutes. Set aside to cool slightly.
  2. Prepare the bread: Cube the bread into 1-inch pieces. If bread is fresh, spread cubes on a baking sheet and toast in a 300°F oven for 8 to 10 minutes.
  3. Grease the dish: Rub the bottom and sides of a 9×13-inch baking dish with butter.
  4. Layer the casserole: Spread half of the bread cubes evenly in the dish. Sprinkle half of the cooked sausage over the bread, then half of the shredded cheese. Repeat with the remaining bread, sausage, and cheese.
  5. Make the custard: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, dry mustard, garlic powder, and paprika until smooth and slightly frothy—about 30 seconds.
  6. Pour and press: Slowly pour the egg mixture evenly over the casserole. Gently press down on the bread cubes to ensure they all get soaked.
  7. Cover and refrigerate: Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but overnight is best.
  8. Bake: When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 20 to 30 minutes. Dot the top with small pats of butter, then bake uncovered for 45 to 55 minutes, until center is set, edges are golden brown, and a knife inserted in the middle comes out clean.
  9. Rest before serving: Let the casserole rest for 10 minutes before cutting to allow the custard to set fully.

Notes

For best results, use day-old or slightly stale bread. Let the assembled casserole rest at least 20 minutes before baking if not making ahead. Internal temperature should reach 160°F to 165°F. Leftovers keep in the refrigerator for up to 4 days. The casserole can be frozen unbaked for up to 3 months.

Nutrition

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

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