Of course! A Breakfast Sausage Casserole is the ultimate comfort food for feeding a crowd. It’s make-ahead, hearty, and always a hit. Here’s a classic recipe that’s incredibly versatile.
Classic Make-Ahead Breakfast Sausage Casserole
This version features a base of bread cubes, a savory egg custard, sausage, and cheese. It’s simple, satisfying, and perfect for holidays or weekend brunches.
Yields: 8-10 servings
Prep time: 20 minutes (+ optional overnight refrigeration)
Cook time: 45-55 minutes
Ingredients
· 1 pound breakfast sausage (mild or hot), casings removed if needed
· 1 tablespoon butter or oil
· 1 medium onion, chopped
· 1 bell pepper (any color), chopped (optional)
· 8 cups cubed bread (about ½-inch cubes). French bread, Italian bread, or a day-old baguette work best. Avoid soft sandwich bread.
· 2 cups shredded cheese (cheddar, Colby-Jack, or a blend)
· 8 large eggs
· 2 ½ cups milk (whole or 2% for richness)
· 1 teaspoon dry mustard (or 1 tablespoon Dijon mustard)
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· Optional additions:
· 1 cup sliced mushrooms (sauté with the onions)
· 1-2 cups fresh spinach (wilt it and squeeze out water before adding)
· ½ teaspoon crushed red pepper flakes for heat
Instructions
- Cook the Sausage and Veggies:
· In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside.
· In the same skillet, add the butter or oil. Add the onion and bell pepper (and mushrooms, if using) and cook for 5-7 minutes until softened. If using spinach, add it at the end and cook just until wilted.
- Assemble the Casserole:
· Grease a 9×13-inch baking dish.
· Spread half of the bread cubes evenly in the bottom of the dish.
· Top with the cooked sausage and vegetable mixture.
· Sprinkle with 1 ½ cups of the shredded cheese.
· Top with the remaining bread cubes.
- Make the Egg Mixture:
· In a large bowl, whisk the eggs until well beaten. Add the milk, dry mustard, salt, pepper, and garlic powder. Whisk until fully combined.
- Combine and Rest (The Key Step!):
· Slowly and evenly pour the egg mixture over the entire casserole. Press down gently on the bread with a spatula to help it soak up the custard.
· Sprinkle the remaining ½ cup of cheese on top.
· Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight (8-12 hours). This is crucial for the bread to absorb the custard, resulting in a soft, unified texture instead of a dry, bready one.
- Bake:
· When ready to bake, preheat the oven to 350°F (175°C).
· Remove the casserole from the refrigerator and let it sit on the counter while the oven preheats (about 15-20 minutes).
· Bake, uncovered, for 45-55 minutes, or until the top is golden brown and the center is set (not jiggly). A knife inserted in the center should come out clean.
· Let the casserole stand for 5-10 minutes before slicing and serving.
Tips for Success & Variations
· Bread Choice is Key: Stale, sturdy bread is best because it soaks up the custard without turning to mush. If you only have fresh bread, you can spread the cubes on a baking sheet and toast them at 300°F for 10-15 minutes to dry them out.
· Make it Lighter: Use turkey or chicken breakfast sausage, low-fat milk, and reduced-fat cheese.
· “Everything” Version: Add a handful of frozen hash browns (thawed) with the bread cubes for a heartier casserole.
· Croissant Casserole: For a richer, flakier version, substitute croissants torn into pieces for the bread cubes.
· Spice it Up: Use spicy sausage or add a dash of hot sauce to the egg mixture.
What to Serve With It
This casserole is a complete meal, but it pairs wonderfully with:
· Fresh fruit salad or sliced melon
· A simple green salad
· Coffee cake or muffins
· Hot sauce or ketchup on the side
Enjoy your delicious, crowd-pleasing breakfast