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Easy Make-Ahead Breakfast Casserole with Sausage

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A simple, comforting breakfast casserole featuring sausage, eggs, cheese, and bread that can be prepped ahead and baked fresh for busy mornings.

Ingredients

Scale
  • 12 ounces ground pork breakfast sausage (mild or spicy)
  • 8 large eggs, room temperature
  • 2 cups whole milk or half-and-half (can substitute almond milk for dairy-free)
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 6 cups cubed day-old French bread or Texas toast
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons melted butter (optional, for greasing the baking dish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with melted butter or non-stick spray.
  2. Cook the ground sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and no longer pink, about 7-9 minutes. Drain excess fat.
  3. Add chopped onion and minced garlic to the skillet with sausage. Cook until onions are soft and translucent, about 3-4 minutes.
  4. Cut day-old French bread or Texas toast into roughly 1-inch cubes. Spread evenly in the greased baking dish.
  5. In a large bowl, whisk together eggs, milk, salt, pepper, and dried thyme or Italian seasoning until smooth and slightly frothy.
  6. Evenly distribute the cooked sausage and onion mixture over the bread cubes. Sprinkle shredded cheddar and mozzarella cheeses on top.
  7. Slowly pour the egg and milk custard over the casserole, pressing the bread gently with a spatula to help it soak up the liquid.
  8. Cover the dish tightly with foil or plastic wrap and refrigerate overnight or for at least 4 hours.
  9. Remove casserole from fridge about 20 minutes before baking to take the chill off.
  10. Bake uncovered at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  11. Let the casserole rest 5-10 minutes after baking before slicing and serving.

Notes

Drain sausage well to avoid greasiness. Use day-old bread for best texture or toast fresh bread lightly. Cover casserole while baking if top browns too quickly. Can be assembled the night before and baked fresh in the morning. Freezes well before baking for up to 2 months.

Nutrition

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

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