Classic Make Ahead Breakfast Casserole for a Crowd
This classic make-ahead breakfast casserole is perfect for feeding a crowd and can be prepared the night before, making breakfast effortless.
Equipment
- Large skillet
- 9x13 inch baking dish
- Large bowl
Ingredients
Main Ingredients
- 1 lb breakfast sausage (or bacon, ham, or a mix of your favorites)
- 10-12 day-old bread (like sourdough, challah, or even biscuits, cut into 1-inch cubes) slices
- 2 cups shredded cheese (a blend like cheddar-jack, sharp cheddar, or Gruyère)
- 1 large eggs dozen
- 2 cups milk (whole milk or 2% milk is recommended for richness)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp garlic powder optional
- red pepper flakes Pinch, optional, for a little kick
- 0.25 cup chopped green onions or chives for garnish
Instructions
Preparation
- Cook the breakfast sausage in a large skillet until no longer pink, then drain excess grease and set aside.
- Lightly grease a 9x13 inch baking dish and spread the cubed bread evenly across the bottom.
- Layer half of the cooked sausage and cheese over the bread, then repeat with the remaining sausage and cheese.
- Whisk together eggs, milk, salt, pepper, and optional garlic powder and red pepper flakes in a large bowl until well combined.
- Pour the egg mixture over the layers in the baking dish, ensuring all bread is moistened; gently press down the bread, then cover and refrigerate for at least 4 hours or preferably overnight.
Baking and Serving
- The next morning, preheat the oven to 375°F (190°C), and let the casserole sit at room temperature for 15-20 minutes.
- Bake the casserole, uncovered, for 45-55 minutes until puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving, garnishing with fresh chopped green onions or chives.
Notes
For best results, allow the casserole to chill overnight to ensure the bread fully absorbs the egg mixture. You can customize the meat and cheese to your liking.