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Easy Make-Ahead Sausage and Egg Breakfast Casserole Recipe for Busy Mornings

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A quick and easy make-ahead breakfast casserole featuring sausage, eggs, and cheese, perfect for busy mornings or meal prep. This hearty dish is comforting, flavorful, and reheats beautifully.

Ingredients

Scale
  • 1 pound ground pork breakfast sausage (mild or spicy)
  • 8 large eggs (room temperature)
  • 1½ cups whole milk or half-and-half (360 ml)
  • 6 cups cubed crusty bread (about 6–7 slices, sourdough or French bread)
  • 2 cups shredded cheddar cheese (200 g, sharp or mild)
  • ½ cup finely chopped yellow onion
  • 1 clove minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon dried thyme
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. Heat a skillet over medium heat, melt 1 tablespoon of butter, add the ground sausage, and cook until browned, about 7-8 minutes.
  3. Add chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-4 minutes. Drain excess fat if necessary and set aside.
  4. Cut the bread into roughly 1-inch cubes. Spread half of the cubes evenly in the greased baking dish.
  5. Sprinkle half of the cooked sausage and onion mixture over the bread cubes, then half of the shredded cheese.
  6. Repeat layering with the remaining bread cubes, sausage mixture, and cheese.
  7. In a large mixing bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and thyme until fully combined and slightly frothy.
  8. Pour the egg mixture evenly over the casserole layers. Press down gently with a spatula to help the bread absorb the liquid without overdoing it.
  9. Cover tightly with aluminum foil and refrigerate for at least 4 hours or overnight.
  10. Remove the foil and bake uncovered at 350°F (175°C) for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
  11. Let the casserole rest for 10 minutes before slicing and serving.

Notes

[‘Use day-old crusty bread like sourdough or French bread to avoid sogginess.’, ‘Let the casserole soak in the egg mixture for several hours or overnight for best texture.’, ‘Brown the sausage well to prevent excess grease and sogginess.’, ‘If the top browns too quickly, tent loosely with foil halfway through baking.’, ‘Add extra cheese or breadcrumbs in the last 10 minutes of baking for a crispy topping.’, ‘For dairy-free, use almond or coconut milk and dairy-free cheese alternatives.’, ‘For gluten-free, substitute bread with gluten-free bread or cubed cooked sweet potatoes.’, ‘Freeze leftovers wrapped tightly for up to 2 months; thaw overnight before reheating.’]

Nutrition

Keywords: breakfast casserole, sausage and egg casserole, make-ahead breakfast, easy breakfast recipe, meal prep breakfast, savory breakfast, casserole recipe

Find it online: https://tessierecipes.com/easy-make-ahead-sausage-and-egg-breakfast-casserole-recipe-for-busy-mornings/