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Breakfast Casserole

Make-Ahead Breakfast Casserole with Sausage

Breakfast casserole layered with pork sausage, bread cubes, and sharp cheddar in an overnight egg custard, baked until golden and puffed.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American
Servings: 12 servings

Ingredients

  • 2 tbsp butter softened, for the dish
  • 1 lb ground pork breakfast sausage
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 10 cups day-old French bread cut into 1-inch cubes, about a 1 lb loaf
  • 3 cups shredded sharp cheddar divided
  • 10 large eggs
  • 2 1/2 cups whole milk
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives sliced, for garnish

Instructions

  • Butter the dish: Rub the softened butter over the bottom and sides of a 9x13-inch baking dish.
  • Brown the sausage and vegetables: Cook the sausage in a large skillet over medium-high heat for 7-8 minutes, breaking it apart, until no pink remains and it reaches 160°F. Add the onion and bell pepper and cook 4-5 minutes more, until softened. Drain off the excess fat.
  • Layer the pan: Spread half the bread cubes in the buttered dish. Scatter half the sausage mixture over them and sprinkle with 1 1/2 cups of the cheddar. Repeat with the remaining bread, sausage, and cheddar.
  • Whisk the custard: Whisk the eggs, milk, Dijon mustard, garlic powder, salt, and pepper together in a large bowl until completely smooth and no streaks of white remain.
  • Soak overnight: Pour the custard evenly over the pan and press the bread down with a spatula so every cube is wet. Cover tightly and refrigerate at least 4 hours, or overnight.
  • Bake: Pull the breakfast casserole out of the fridge 30 minutes before baking and heat the oven to 350°F. Cover with foil and bake 30 minutes, then uncover and bake 25-30 minutes more, until the top is golden, the center is puffed, and a thermometer in the middle reads 160°F.
  • Rest and serve: Let it sit for 10 minutes so it sets up, then scatter the chives over the top and cut into squares.

Notes

Assemble the night before and refrigerate at least 4 hours so the bread soaks up the custard all the way through, then rest the dish on the counter 30 minutes before baking. Cook the sausage to 160°F, and bake the casserole until the center reaches 160°F.