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Easy Make-Ahead Breakfast Egg Casserole with Sausage

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A simple, make-ahead breakfast casserole with savory sausage, fluffy eggs, and melted cheese. Perfect for busy mornings, this dish can be assembled the night before and baked fresh in the morning.

Ingredients

Scale
  • 1 lb breakfast sausage (mild or spicy)
  • 10 large eggs
  • 1 ½ cups whole milk
  • 4 cups day-old bread, cubed (such as sourdough or French loaf)
  • 2 cups shredded cheddar cheese (sharp recommended)
  • 1 medium onion, diced
  • 1 medium bell pepper, diced (any color)
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon black pepper (freshly ground)
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried mustard

Instructions

  1. Cook the Sausage: Heat a large skillet over medium-high heat. Add the ground sausage and break it apart with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Leave about a tablespoon of fat in the pan for flavor. Remove sausage with a slotted spoon and set aside.
  2. Sauté the Vegetables: In the same skillet with the remaining sausage fat, add the diced onion and bell pepper. Cook over medium heat for 4-5 minutes until the onion is translucent and the pepper is softened. Scrape up any browned bits from the bottom of the pan. Remove from heat and let cool slightly.
  3. Prepare the Bread: Cube the bread into 1-inch pieces. If using fresh bread, spread cubes on a baking sheet and toast in a 300°F oven for 5-7 minutes to dry them out. If using day-old bread, skip this step.
  4. Whisk the Egg Mixture: In a large mixing bowl, crack the 10 eggs. Add the milk, salt, pepper, garlic powder, and dried mustard. Whisk vigorously for about 1 minute until fully combined and slightly frothy.
  5. Layer the Casserole: Spread the bread cubes evenly in the bottom of a greased 9×13-inch baking dish. Sprinkle the cooked sausage over the bread. Scatter the sautéed onion and bell pepper on top. Sprinkle 1 ½ cups of the shredded cheese over everything. Reserve the remaining ½ cup for the top.
  6. Pour the Egg Mixture: Slowly pour the egg mixture evenly over the layered ingredients. Use a spatula to gently press down on the bread cubes so they all get soaked. Do not stir.
  7. Top with Cheese: Sprinkle the reserved ½ cup of cheese over the top.
  8. Refrigerate (Optional but Recommended): Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight.
  9. Bake: When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit on the counter for about 15 minutes. Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
  10. Rest Before Serving: Let the casserole rest for at least 10 minutes before cutting. This allows it to set properly.

Notes

For best results, refrigerate the assembled casserole overnight to allow flavors to meld. Use day-old bread for better texture. Let the casserole rest for 10 minutes after baking before slicing. To test for doneness, insert a knife into the center—it should come out clean. If the top browns too quickly, tent with foil.

Nutrition

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

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