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Cozy Make-Ahead Sausage Breakfast Casserole

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This easy, make-ahead sausage breakfast casserole is the perfect morning meal for holidays, lazy weekends, or feeding a crowd. With a custardy center, crispy edges, and melty cheese, it’s comfort food that delivers every time.

Ingredients

Scale
  • 1 pound breakfast sausage (Jimmy Dean regular or hot)
  • 6 large eggs, beaten
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika (optional)
  • 6 cups cubed bread (about half a loaf of French bread or sourdough, day-old preferred)
  • 2 cups shredded sharp cheddar cheese (Tillamook or Cabot recommended)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion, sautéed until soft (optional)
  • 1/2 cup diced bell pepper, any color (optional)
  • 2 tablespoons chopped fresh parsley or chives for garnish (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a spatula. Cook for 6-8 minutes until fully browned and no longer pink. Drain the grease by transferring the sausage to a plate lined with paper towels and blot off excess.
  2. Prep the bread: Cube the bread into roughly 1-inch pieces. If using fresh bread, spread cubes on a baking sheet and toast in a 350°F oven for 5-7 minutes to dry them out. Let cool completely. Day-old bread can skip this step.
  3. Build the casserole: Grease a 9×13-inch baking dish with butter or nonstick spray. Spread half the bread cubes in an even layer. Sprinkle half the cooked sausage over the bread, then half the shredded cheese. Repeat with remaining bread, sausage, and cheese.
  4. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and smoked paprika until completely combined and slightly frothy.
  5. Pour the egg mixture evenly over the layered casserole, making sure to saturate all the bread. Press down gently with a spatula to help the bread absorb the liquid.
  6. Cover the dish tightly with foil and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  7. When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit for about 20 minutes to take the chill off.
  8. Bake covered with foil for 30 minutes. Remove foil and bake another 20-25 minutes until the top is golden brown and puffed, and the center is set (not jiggly). A knife inserted in the middle should come out clean.
  9. Let the casserole rest for 5-10 minutes before cutting and serving.

Notes

Don’t skip draining the sausage to avoid a greasy casserole. Let the casserole rest in the fridge for at least 4 hours for best texture. Use a sharp knife to cut clean slices. For variations, see the blog content for vegetarian, spicy Southwest, low-carb, dairy-free, and veggie options.

Nutrition

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

Find it online: https://sunnysavory.com/cozy-make-ahead-sausage-breakfast-casserole-easy-best-morning-meal/