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Easy Make-Ahead Sausage and Egg Breakfast Casserole

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A simple, make-ahead breakfast casserole featuring browned sausage, fluffy eggs, and bread cubes soaked in a rich custard, perfect for busy mornings or brunches.

Ingredients

Scale
  • 1 pound ground 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)
  • 6 cups cubed day-old bread (about 8 slices; French or sourdough preferred)
  • 1 ½ cups shredded cheddar or cheese blend
  • ½ cup finely chopped yellow or white onion (optional)
  • 1 clove garlic, minced
  • Salt to taste (about 1 tsp)
  • Black pepper to taste (about ½ tsp)
  • 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium heat, brown the sausage until no longer pink, about 6-8 minutes. Drain excess fat on paper towels.
  3. In the same skillet, sauté chopped onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  4. Cut day-old bread into roughly 1-inch cubes and spread evenly in the greased casserole dish.
  5. In a large bowl, whisk together eggs, milk, salt, and pepper until combined and slightly frothy.
  6. Evenly distribute cooked sausage, sautéed onion, and garlic over the bread cubes. Sprinkle shredded cheese and fresh herbs on top.
  7. Pour the egg mixture slowly over the casserole, pressing down gently with a spatula to help bread soak the custard. Let sit for about 10 minutes.
  8. Bake uncovered for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean. If browning too fast, loosely cover with foil.
  9. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

For make-ahead convenience, assemble the casserole the night before, cover tightly, and refrigerate. Bake straight from the fridge, adding 10-15 minutes to baking time. Avoid over-soaking bread to prevent sogginess. Use room-temperature eggs and milk for fluffier custard. Swap ingredients for dietary needs (e.g., turkey sausage, almond milk, gluten-free bread or cauliflower). Let casserole rest after baking for better slicing.

Nutrition

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

Find it online: https://lunafeast.com/easy-make-ahead-sausage-and-egg-breakfast-casserole-recipe-for-busy-mornings/