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Easy Make-Ahead Sausage and Egg Breakfast Casserole

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This easy make-ahead sausage and egg breakfast casserole is a game-changer for busy mornings. Assemble it the night before, then bake it in the morning for a warm, satisfying meal that brings everyone to the table.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 pound breakfast sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 8 large eggs
  • 2 cups whole milk (or half-and-half)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 6 cups cubed day-old bread (about 6–8 ounces)
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook the Sausage and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Leave about 1 tablespoon of drippings in the pan.
  2. Sauté the Aromatics: Add the diced onion and red bell pepper to the same skillet. Cook over medium heat for 4-5 minutes, until softened and lightly golden. The onions should look translucent, not browned. Remove from heat and set aside.
  3. Whisk the Custard: In a large mixing bowl, crack the 8 eggs and whisk them thoroughly until the yolks and whites are completely combined. Add the milk, Dijon mustard, salt, pepper, and smoked paprika. Whisk again until everything is smooth and uniform.
  4. Layer the Casserole: Spread the cubed bread evenly across the bottom of your greased 9×13 baking dish. Sprinkle the cooked sausage over the bread, followed by the sautéed onion and bell pepper. Scatter 1 1/2 cups of the shredded cheddar cheese over the top. Pour the egg mixture evenly over everything, making sure to saturate as much of the bread as possible. Gently press down on the bread with a spatula to help it absorb the custard.
  5. The Overnight Rest: Cover the dish tightly with aluminum foil and refrigerate for at least 6 hours, or up to 24 hours.
  6. Bake: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats up—about 15-20 minutes. Bake covered with foil for 30 minutes. Then, remove the foil and sprinkle the remaining 1/2 cup of cheese on top. Bake uncovered for another 15-20 minutes, until the casserole is golden brown on top, puffed up, and a knife inserted in the center comes out clean.
  7. Rest and Serve: Let the casserole rest for 5-10 minutes before slicing. Garnish with sliced green onions and serve warm.

Notes

Use stale bread for best texture. If bread is fresh, toast cubes at 300°F for 10 minutes before assembling. Don’t overmix the eggs. Let casserole rest after baking for clean slices. This recipe is forgiving and can be adapted with various substitutions.

Nutrition

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

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