Name: Easy Make Ahead Breakfast Casserole Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 4 cups (175g or 6 oz) cubes of crusty bread; 1 teaspoon olive oil; 1 pound ground beef sausage, casings removed; 1 teaspoon dried rosemary or Italian seasoning, optional; 3/4 cup (100g) chopped yellow onion; 2 garlic cloves, minced; 2 cups (275g or 9–10 oz) chopped bell peppers; 1 cup (100g or 3 oz) sliced mushrooms; 1 cup roughly chopped fresh spinach; 12 large eggs; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2/3 cup (160ml) milk or half-and-half; 1 cup (100g or 3.5 oz) shredded cheddar cheese; Optional garnish: green onion and/or chopped parsley

Easy Make-Ahead Breakfast Casserole is the ultimate hero for busy mornings, a culinary masterpiece that promises to revolutionize your breakfast routine. We all crave that feeling of waking up to a delicious, satisfying meal without the frantic rush of cooking. This is precisely where the magic of an Easy Make-Ahead Breakfast Casserole shines. It’s not just a recipe; it’s a promise of calm mornings and happy taste buds. People absolutely adore it because it’s incredibly versatile – you can customize it with your favorite ingredients, from savory sausage and cheese to sweet peppers and onions. What truly sets this Easy Make-Ahead Breakfast Casserole apart is its effortless preparation. You can assemble it the night before, pop it into the oven in the morning, and voila! A warm, comforting, and flavor-packed breakfast is ready to fuel your day, leaving you with more time to savor those precious first moments. Get ready to fall in love with waking up for breakfast again.

Ingredients:

4 cups (175g or 6 oz) cubes of crusty bread*
1 teaspoon olive oil
1 pound ground pork sausage, casings removed*
1 teaspoon dried rosemary or Italian seasoning, optional
3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
2 garlic cloves, minced
2 cups (275g or 9–10 oz) chopped bell peppers
1 cup (100g or 3 oz) sliced mushrooms
1 cup roughly chopped fresh spinach
12 large eggs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2/3 cup (160ml) milk or half-and-half*
1 cup (100g or 3.5 oz) shredded cheddar cheese
Optional garnish: green onion and/or chopped parsley

Preparation and Sausage Browning

Step 1: Toast the Bread and Prep the Pan

Begin by preparing your crusty bread. I like to use day-old bread, as it holds its shape better and absorbs less liquid, preventing a soggy casserole. Cut your bread into roughly 1-inch cubes. If your bread isn’t particularly crusty, you can lightly toast the cubes in a 300°F (150°C) oven for about 10-15 minutes until they’re slightly firm. While the bread is toasting, or if you’re using pre-toasted bread, grease a 9×13 inch baking dish with a little butter or cooking spray. This prevents sticking and ensures easy serving later. Set the prepared bread cubes aside.

Step 2: Cook the Sausage and Aromatics

Now, let’s get the sausage cooking. Heat the 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the ground pork sausage, breaking it up with a spoon as it cooks. Cook until it’s nicely browned and cooked through, about 7-10 minutes. If you’re using the dried rosemary or Italian seasoning, you can add it during the last minute of browning the sausage to help release its fragrant oils. Once the sausage is cooked, use a slotted spoon to transfer it to a bowl, leaving any excess grease in the skillet (you can drain some off if there’s a lot).

Step 3: Sauté the Vegetables

In the same skillet where you cooked the sausage (with a little of the residual fat), add the 3/4 cup of chopped yellow onion. Sauté for about 3-5 minutes until the onion is softened and translucent. Next, add the 2 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic. Then, add the 2 cups of chopped bell peppers and 1 cup of sliced mushrooms. Continue to cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the mushrooms have released their moisture. Finally, stir in the 1 cup of roughly chopped fresh spinach and cook just until it wilts, which will only take about a minute. Remove the skillet from the heat.

Assembling the Casserole

Step 4: Combine Casserole Components

In a large bowl, gently combine the toasted bread cubes, the browned sausage, and the sautéed vegetable mixture. Toss everything together to distribute the ingredients evenly. This mixture will form the hearty base of our make-ahead breakfast casserole. Ensure the vegetables and sausage are somewhat cooled before adding them to the bread to avoid making the bread too soft.

Step 5: Prepare the Egg Mixture and Assemble

In a separate medium bowl, whisk together the 12 large eggs, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Gradually whisk in the 2/3 cup of milk or half-and-half until well combined. The milk or half-and-half adds richness and moisture to the egg mixture, creating a custardy texture for the casserole. Pour this egg mixture evenly over the bread, sausage, and vegetable mixture in the large bowl. Gently stir to ensure all the bread cubes are coated with the egg mixture. Now, transfer this entire mixture into your prepared 9×13 inch baking dish, spreading it out evenly. Sprinkle the 1 cup of shredded cheddar cheese over the top of the casserole.

Baking and Finishing

Step 6: Bake the Casserole

Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, carefully remove the foil and continue to bake for another 20-25 minutes, or until the casserole is set, puffed up, and the cheese on top is golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil. A toothpick inserted into the center should come out mostly clean, with perhaps a little moist crumb, but no liquid egg.

Step 7: Rest and Serve

This is a crucial step for the perfect texture. Once the casserole is out of the oven, let it rest for at least 10-15 minutes before slicing and serving. This allows the casserole to set up properly, preventing it from falling apart when you serve it. If you’re garnishing, now is the time to sprinkle on some chopped green onion or fresh parsley for a burst of color and freshness. This Easy Make-Ahead Breakfast Casserole is fantastic served warm, and it’s also wonderful reheated for breakfast throughout the week.

Conclusion:

And there you have it! This Easy Make-Ahead Breakfast Casserole is your new best friend for stress-free mornings. We’ve walked through the simple steps to assemble this crowd-pleasing dish, proving that delicious and hearty breakfasts don’t need to be complicated. The beauty of this casserole lies in its versatility, making it perfect for busy weekdays or leisurely weekend brunches. Whether you’re feeding a family or prepping for a week of solo deliciousness, this recipe delivers consistently. Don’t be afraid to get creative with the ingredients – the possibilities are truly endless!

For serving, this breakfast casserole is fantastic on its own, but also pairs wonderfully with a side of fresh fruit salad, crispy bacon, or even a dollop of sour cream. If you’re looking to mix things up, consider adding some diced bell peppers for a pop of color and crunch, or swapping out the cheese for a sharper cheddar or a smoky Gruyère. For a vegetarian twist, simply omit the sausage and add extra vegetables like spinach and mushrooms. Experimentation is key, so have fun with it! I truly hope you enjoy making and savoring this wonderful dish.

Frequently Asked Questions:

Can I freeze this Easy Make-Ahead Breakfast Casserole?

Absolutely! This casserole freezes exceptionally well. Once cooled completely, you can cover it tightly with plastic wrap and then foil, or portion it into freezer-safe containers. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, or microwave individual portions. It’s a fantastic way to have breakfast ready for weeks to come.

What kind of bread works best for this casserole?

While many breads work, a slightly stale or day-old bread is often preferred. This allows it to soak up the egg mixture nicely without becoming mushy. Sturdy breads like sourdough, challah, or even a good quality white or whole wheat bread are excellent choices. Avoid very soft sandwich breads as they can disintegrate too much.