Breakfast Casserole
A flavorful, make-ahead breakfast packed with eggs, sausage, cheese, and bread.Assemble the night before for a stress-free morning meal.Bakes into a fluffy, golden, savory casserole that feeds a crowd.Perfect for holidays, brunch parties, or weekly meal prep.
Ingredients
- 1 pound breakfast sausage (or bacon/ham)
- 8 large eggs
- 2 cups whole milk (or 1 ½ cups milk + ½ cup heavy cream)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard (optional but recommended)
- 6 cups cubed French bread or brioche (day-old preferred)
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella or pepper jack
- ½ cup chopped bell peppers (optional)
- ¼ cup sliced green onions (optional)
Instructions
- Cook the breakfast sausage in a skillet until browned. Drain excess grease and set aside.
- Grease a 9×13-inch baking dish. Spread bread cubes evenly across the bottom.
- Scatter the cooked sausage evenly over the bread.
- Add bell peppers or green onions if using.
- Sprinkle the cheddar and mozzarella over the top.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and Dijon mustard.
- Pour the egg mixture evenly over the casserole.
- Cover tightly with foil or plastic wrap and refrigerate overnight.
- The next morning, remove from fridge and let sit at room temperature for 20 minutes.
- Bake at 350°F (175°C) for 45–55 minutes, or until golden and set in the center.
- Allow to cool for 10 minutes before slicing and serving.
Notes
- Day-old bread absorbs the egg mixture best.
- You can substitute turkey sausage for a lighter option.
- Add chopped spinach or mushrooms for extra veggies.
- Letting the casserole rest before slicing gives cleaner portions.
- Leftovers reheat well for up to 4 days.