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Easy Make-Ahead Egg and Sausage Breakfast Casserole

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A simple, make-ahead breakfast casserole combining savory sausage, fluffy eggs, and cheddar cheese, perfect for busy mornings and gatherings.

Ingredients

Scale
  • 1 pound breakfast sausage, casings removed (mild or spicy Italian sausage)
  • 10 large eggs, room temperature
  • 2 cups milk (whole or 2%, dairy-free alternatives like oat milk work too)
  • 6 cups cubed sourdough bread (about 6 slices), slightly stale
  • 2 cups shredded cheddar cheese (sharp or mild)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or nonstick spray.
  2. Heat a large skillet over medium heat. Add the sausage, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant. Remove from heat.
  4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined and slightly frothy.
  5. In the prepared baking dish, layer the cubed sourdough bread evenly. Sprinkle cooked sausage, sautéed onions, and garlic evenly over the bread. Then, sprinkle the shredded cheddar cheese on top.
  6. Slowly pour the egg and milk mixture over the layered ingredients, pressing down gently with a spatula to help the bread absorb the liquid. Let it sit for about 10 minutes if possible.
  7. Cover the dish tightly with foil or plastic wrap and refrigerate overnight or up to 24 hours if making ahead.
  8. Remove the casserole from the fridge about 20 minutes before baking. Bake uncovered at 350°F (175°C) for 45-55 minutes until the top is golden brown and a knife inserted in the center comes out clean.
  9. Let the casserole rest 5-10 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

Use room temperature eggs and milk for better texture. Let the bread soak in the custard for at least 10 minutes or overnight for best results. Drain fat from sausage to avoid greasiness. Tent foil if top browns too fast. Use a thermometer to check for 165°F internal temperature. Leftovers store well refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://sweetstirring.com/easy-make-ahead-egg-and-sausage-breakfast-casserole-recipe-for-busy-mornings/