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Breakfast Sausage and Egg Casserole

This make-ahead breakfast casserole is a total game-changer for busy mornings or lazy weekend brunches. You can prep it the night before and just pop it in the oven when you wake up—hello, extra sleep time! It's hearty, satisfying, and tastes like a gourmet breakfast sandwich in casserole form.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 6 cups cubed bread about 8 slices
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 green onions sliced (optional garnish)

Method
 

  1. Grease a 9x13-inch baking dish. If making ahead, you can prepare through step 4 and refrigerate overnight.
  2. In a large skillet over medium heat, cook sausage until browned and crumbled, about 8 minutes. Drain excess grease and set aside.
  3. Spread cubed bread evenly in the prepared baking dish. Top with cooked sausage and shredded cheese.
  4. In a large bowl, whisk together eggs, milk, dry mustard, salt, pepper, garlic powder, and onion powder until well combined. Pour evenly over the bread mixture.
  5. Press down gently with a spatula to ensure bread is soaking up the egg mixture. Cover and refrigerate for at least 30 minutes or overnight.
  6. When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven preheats.
  7. Bake uncovered for 40-45 minutes until the center is set and the top is golden brown. Let stand 5 minutes, garnish with green onions if desired, and serve warm.