Description
A never-soggy overnight breakfast casserole featuring crispy sausage, sharp cheddar, and fluffy eggs on a bed of stale bread. This make-ahead dish is perfect for busy mornings or brunch parties.
Ingredients
Scale
- 1 large loaf stale bread (sourdough, ciabatta, or French), cut into 1-inch cubes (approx. 12–15 cups)
- 1 pound breakfast sausage (pork or turkey), crumbled
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon dried sage
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt (or to taste)
- Optional: 1 cup diced bell peppers, 1 cup sliced mushrooms, 2 tablespoons fresh chives
Instructions
- Preheat oven to 350°F (175°C).
- If using fresh bread, toast cubes on a baking sheet at 350°F for 10-15 minutes until dry. Let cool completely.
- Place bread cubes in a 9×13 inch baking dish.
- In a large skillet over medium-high heat, brown the sausage until crispy. Drain excess grease if necessary.
- Add diced onion to the skillet and cook until soft (3-4 minutes). Add garlic and cook for 30 seconds until fragrant.
- Spread the sausage and onion mixture evenly over the bread cubes.
- In a large mixing bowl, whisk together eggs, heavy cream, milk, Dijon mustard, dried sage, black pepper, and salt until smooth and frothy.
- Pour the egg mixture evenly over the bread and sausage. Gently press down to ensure bread absorbs the liquid.
- Sprinkle shredded cheddar cheese on top.
- Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- Remove casserole from fridge and let sit at room temperature for 20 minutes while oven preheats.
- Bake for 45-50 minutes until the top is golden brown and the center is set (knife inserted comes out clean). Tent with foil if browning too quickly.
- Let rest for 10 minutes before cutting and serving.
Notes
The bread must be stale or toasted to prevent sogginess. Room temperature ingredients help the mixture blend evenly. Letting the casserole rest after baking ensures clean slices. Can be frozen unbaked for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: breakfast casserole, overnight oats, sausage and cheese, make ahead breakfast, brunch recipe, easy breakfast, egg casserole