Cheesy Sausage Breakfast Casserole (Make-Ahead)
A savory, comforting make-ahead breakfast bake featuring bulk breakfast sausage, sharp cheddar cheese, and soft bread soaked in a richly seasoned egg custard. Perfect for holidays or weekend brunch!
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Large Mixing Bowl
Ingredients
Main Casserole Ingredients
- 1 pound bulk breakfast sausage mild or spicy
- 6 slices day-old bread crusts removed or left on, diced into 1-inch cubes (about 4 cups total)
- 2 cups shredded sharp cheddar cheese
Egg Custard
- 10 large eggs
- 2 cups whole milk or half-and-half for extra richness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard powder optional, but recommended for flavor depth
- 1/4 teaspoon garlic powder optional
- Cooking spray or butter for greasing the baking dish
Instructions
Preparation Steps
- Prepare the Pan: Grease a standard 9x13 inch baking dish thoroughly with cooking spray or butter. Set aside.
- Cook the Sausage: Place the bulk breakfast sausage in a large skillet over medium-high heat. Cook, breaking it up with a spoon, until it is completely browned and cooked through. Drain off any excess grease and set the sausage aside to cool slightly.
- Assemble the Base Layers: Scatter the cubed bread evenly across the bottom of the prepared 9x13 inch baking dish. Sprinkle the cooked and drained sausage evenly over the layer of bread cubes. Evenly sprinkle the 2 cups of shredded cheddar cheese over the sausage and bread layers.
- Prepare the Egg Custard: In a large bowl, whisk the 10 large eggs vigorously until they are well combined and slightly frothy. Pour in the 2 cups of milk. Add the salt, black pepper, dry mustard powder (if using), and garlic powder (if using). Continue whisking the mixture until all the seasonings are thoroughly incorporated.
- Saturate and Chill (Crucial Step): Slowly and evenly pour the egg and milk mixture over the bread, sausage, and cheese layers, ensuring all the bread cubes are moistened. Press down gently on the top layer to help the bread absorb the liquid. Cover the baking dish tightly and refrigerate for a minimum of 3 hours, or ideally, overnight (8 to 12 hours).
Baking Instructions
- Preheat the Oven: About 30 minutes before you plan to bake, remove the casserole from the refrigerator to allow it to warm up slightly. Preheat your oven to 350°F (175°C).
- Bake the Casserole: Remove the plastic wrap or foil. Place the casserole in the preheated oven and bake for 45 to 55 minutes.
- Check for Doneness: The casserole is finished when the center is set (no longer jiggly), the edges are golden brown, and a knife inserted near the center comes out clean. If the top begins to brown too quickly, loosely cover the dish with aluminum foil for the last 10 to 15 minutes of baking time.
- Rest and Serve: Remove the finished casserole from the oven and allow it to rest for 5 to 10 minutes before slicing and serving. This resting period helps the casserole set completely and makes serving much easier.
Notes
This recipe is excellent for meal prepping as it must be assembled ahead of time. For an extra rich flavor, substitute whole milk with half-and-half or heavy cream. If you prefer a smoother texture, ensure your bread is completely saturated before baking. Fresh herbs like chives or parsley can be added to the custard mixture for garnish.