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Easy Make-Ahead Sausage and Cheddar Breakfast Casserole

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A savory overnight breakfast casserole with sausage, cheddar, and custard-soaked bread. Perfect for stress-free holiday mornings and lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 10 cups cubed day-old bread (about 1 loaf, sourdough or French bread)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 8 large eggs, room temperature
  • 2 cups whole milk (2% works too)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika (smoked or sweet)
  • ½ cup diced onion (optional)
  • ½ cup diced bell pepper (optional)
  • ¼ cup chopped fresh parsley (optional, for garnish)
  • 1 cup sliced mushrooms (optional)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through (5-7 minutes). If using onions or peppers, add during the last 2 minutes. Drain excess fat and set aside to cool slightly.
  2. Prepare the bread: Cube day-old bread into 1-inch pieces (about 10 cups). If bread isn’t stale, toast cubes in a 300°F oven for 10 minutes and let cool completely.
  3. Whisk the egg mixture: In a large bowl, whisk eggs until well beaten and slightly frothy. Add milk, salt, pepper, garlic powder, and paprika. Whisk until combined and smooth.
  4. Layer the casserole: Grease a 9×13-inch baking dish. Spread half the bread cubes evenly. Sprinkle half the cooked sausage over the bread, then half the shredded cheddar. Repeat layers with remaining bread, sausage, and cheese.
  5. Pour the egg mixture: Slowly pour the egg mixture evenly over the casserole. Gently press down on bread cubes with a spatula to ensure all are soaked.
  6. Cover and refrigerate: Cover tightly with aluminum foil. Refrigerate for at least 8 hours, up to 24 hours.
  7. Bake the casserole: Preheat oven to 350°F. Remove casserole from fridge while oven heats. Bake covered for 30 minutes. Remove foil and bake another 15-25 minutes until top is golden brown and center is set (knife inserted in center comes clean).
  8. Rest before serving: Let casserole rest on a wire rack for 5-10 minutes before cutting. Garnish with fresh parsley if desired.

Notes

Day-old bread is essential; if using fresh bread, toast cubes at 300°F for 10 minutes. Shred your own cheddar for better melting. Don’t skip the overnight rest for best texture. Let casserole rest 5-10 minutes before cutting to avoid soupy slices. Internal temperature should reach 160°F when done.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage cheddar casserole, overnight casserole, holiday breakfast, brunch recipe

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