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Easy Make-Ahead Sausage and Egg Breakfast Casserole

Easy Make-Ahead Sausage and Egg Breakfast Casserole - featured image
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A savory, cheesy breakfast casserole with sausage, eggs, and bread that can be assembled the night before and baked in the morning. Perfect for holiday brunches or lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 6 cups cubed day-old bread (about 8–10 slices)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell pepper (optional)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Cook the breakfast sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. If using onion and bell pepper, add them halfway through cooking. Drain excess fat and set aside to cool slightly.
  2. Cube the bread into 1-inch pieces. If using fresh bread, spread on a baking sheet and toast in a 300°F oven for about 10 minutes to dry slightly.
  3. Grease a 9×13-inch baking dish. Spread the bread cubes evenly in the dish.
  4. In a large bowl, whisk together eggs, milk, dry mustard powder, salt, pepper, and garlic powder until well combined and slightly frothy.
  5. Sprinkle the cooked sausage evenly over the bread cubes. Then sprinkle both cheeses over the top.
  6. Pour the egg mixture evenly over everything. Gently press down with a spatula to ensure the bread and sausage are soaked.
  7. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. When ready to bake, preheat oven to 350°F. Remove casserole from fridge and let sit for 15 minutes.
  9. Bake covered with foil for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set (a knife inserted in the middle should come out clean).
  10. Let the casserole rest for 5-10 minutes before cutting and serving.

Notes

Use day-old bread for best texture. Dry mustard powder adds subtle warmth without mustard flavor. Let casserole rest after baking for cleaner slices. Can be frozen before or after baking.

Nutrition

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

Find it online: https://tastytuck.com/easy-make-ahead-sausage-and-egg-breakfast-casserole/