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Make Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole with Sausage and Cheddar Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 452
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 1 tablespoon olive oil (if needed)
  • 8 cups cubed day-old bread
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard powder
  • 2 green onions, thinly sliced (optional)

Method
 

  1. Remove sausage from casings if using links. Cook sausage in a skillet over medium-high, breaking into crumbles, until no pink remains, 6 to 8 minutes. Drain on paper towels.
  2. Grease a 9x13-inch baking dish. Layer half the bread, half the sausage, and half the cheddar. Repeat layers. Whisk eggs, milk, salt, pepper, and dry mustard. Pour evenly over casserole, press down gently, cover, and refrigerate at least 4 hours or overnight.
  3. Remove casserole from fridge while preheating oven to 375°F (190°C). Let sit at room temperature 20 minutes. Bake uncovered until set and deep golden, 45 to 55 minutes. Tent with foil if top browns too fast.
  4. Rest 10 minutes, then slice into squares and serve with green onions if desired.

Notes

For the best custard texture, use day-old bread and do not shorten the overnight soak. If you are short on time, a 1-hour fridge rest works, but the center will be slightly less creamy. Tent with foil if the top gets too dark during baking.