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Sausage Breakfast Casserole: The Ultimate Make-Ahead Recipe

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Savory sausage breakfast casserole with crusty bread, cheesy eggs, and a hint of dry mustard. Perfect for brunch or holiday gatherings!

Ingredients

Scale
  • 1 pound breakfast sausage (I prefer Jimmy Dean regular)
  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups milk (whole milk works best for richness)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter, for greasing the baking dish

Instructions

  1. Cook the Sausage: Crumble the breakfast sausage into a large skillet. Cook over medium heat, breaking it up with a spoon or spatula, until fully cooked and no longer pink (8-10 minutes).
  2. Drain the Grease: Drain off any excess grease from the cooked sausage.
  3. Prepare the Bread: Cut the French bread into 1-inch cubes.
  4. Toast the Bread (Optional): Toast the bread cubes in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Alternatively, toast in a dry skillet over medium heat, tossing occasionally until lightly browned.
  5. Whisk the Eggs: In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
  6. Add the Cheese: Stir in the shredded cheddar cheese and Monterey Jack cheese.
  7. Incorporate Sausage and Bread: Add the cooked sausage and bread cubes to the egg mixture. Gently toss to coat the bread evenly.
  8. Add Green Onions: Stir in the chopped green onions.
  9. Grease the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
  10. Pour into Baking Dish: Pour the sausage and bread mixture into the prepared baking dish. Spread evenly.
  11. Press Down Gently: Use a spatula or the back of a spoon to gently press down on the mixture.
  12. Cover and Refrigerate (Optional): Cover the casserole with plastic wrap and refrigerate it overnight for a more flavorful and moist casserole.
  13. Bake: Bake in the preheated oven for 45-50 minutes (50-60 minutes if refrigerated), or until golden brown and set. A knife inserted into the center should come out clean. Cover loosely with foil if the top browns too quickly.
  14. Let it Rest: Let the casserole rest for about 10 minutes before serving.

Notes

  • For a richer flavor, use whole milk.
  • Toasting the bread prevents it from becoming too soggy.
  • The casserole can be assembled ahead of time and refrigerated overnight.
  • Serve with hot sauce, sour cream, salsa, or fresh fruit.
  • Customize with different sausages, cheeses, or vegetables.
  • For a gluten-free version, use gluten-free bread.

Find it online: https://anasrecipes.com/sausage-breakfast-casserole/