Classic Make Ahead Sausage Egg and Cheese Casserole
A savory and satisfying breakfast casserole featuring sausage, eggs, cheese, and bread. Perfect for preparing the night before, this dish bakes up golden and delicious, making mornings easy.
Equipment
- Large skillet
- 9x13 inch baking dish
- Large bowl
Ingredients
Main Ingredients
- 1 pound breakfast sausage
- 6-8 slices bread
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- In a large skillet, cook the breakfast sausage over medium heat until browned, then drain excess grease.
- Tear or cut bread into 1-inch cubes, toasting lightly if very fresh to prevent sogginess.
- Grease a 9x13 inch baking dish and spread half of the bread cubes evenly over the bottom.
Assembly
- Sprinkle cooked sausage and one cup of cheddar cheese over the bread cubes, then top with remaining bread and cheese.
- Whisk eggs, milk, dry mustard, salt, and pepper in a large bowl until combined.
- Pour the egg mixture over the layers in the baking dish, ensuring all bread is moistened, then cover loosely.
Chill & Bake
- Refrigerate the casserole for at least 4 hours or preferably overnight to meld flavors and soak bread.
- Preheat oven to 350°F (175°C), remove casserole from refrigerator, and let it sit for 15-20 minutes while oven preheats.
- Bake for 45-55 minutes, or until puffed, golden brown, and set in the center.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, use day-old bread to prevent the casserole from becoming soggy. You can add a pinch of red pepper flakes to the sausage for a little kick. This casserole reheats well for leftovers!