American · Breakfast · Easy
Breakfast Casserole
Sausage, eggs, cheese, and bread baked into a puffy golden casserole. Feeds a crowd with almost no morning effort.
The whole recipe in 60 seconds
Breakfast Casserole, in 5 ideas
- The overnight soak is what makes it work. The bread absorbs the custard like a sponge.
- Day old bread holds its shape better than fresh, which turns to mush.
- Any breakfast meat works: bacon, ham, or chorizo.
- Let it rest before cutting or it falls apart on the plate.
- This is the ultimate holiday morning recipe because the work is done the night before.
What you need
Ingredients
- 1 lb breakfast sausage
- 6 cups cubed bread (day old)
- 2 cups shredded cheddar
- 8 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 green onions, sliced
How to make it
Directions
- Brown the sausage in a skillet, breaking it up. Drain.
- Grease a 9x13 baking dish. Layer the bread cubes, sausage, and cheddar.
- Whisk the eggs, milk, Dijon, salt, pepper, and garlic powder. Pour over the top.
- Cover and refrigerate at least 4 hours, ideally overnight.
- Heat the oven to 350F. Bake uncovered 45 minutes until puffy and golden.
- Rest 10 minutes. Top with green onions and serve.
Assemble it in a disposable foil pan for potlucks. No dish to bring home and easy transport.