Sausage and Bread Breakfast Casserole
A savory breakfast casserole made with crumbled sausage, cubed day-old bread, eggs, milk, and cheddar cheese, perfect for make-ahead brunches or holiday mornings.
Ingredients
Sausage Mixture
- 1 pound breakfast sausage, crumbled and cooked Pork or turkey, spicy option available.
- 1 cup onion, diced Yellow or sweet onion works well.
Custard
- 10 large eggs Room temperature eggs give a smoother custard.
- 2 cups whole milk Use half-and-half for extra richness or substitute with dairy-free milk plus 2 extra egg yolks.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
Casserole Assembly
- 6 cups day-old bread, cubed Use sturdy white, French, sourdough, or country loaf.
- 1 1/2 cups cheddar cheese, shredded Sharp cheddar recommended; mix in Monterey Jack for a milder flavor.
Instructions
Sausage Mixture
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the crumbled breakfast sausage until no pink remains.
- Add the diced onion to the sausage and cook for 3–4 minutes until soft and translucent.
- Drain excess fat if needed and spread the mixture in the bottom of the prepared dish.
Custard
- In a large bowl, whisk together the eggs and whole milk until smooth.
- Season the custard with salt and pepper to taste.
Assembly
- Scatter the cubed day-old bread evenly over the sausage mixture in the dish.
- Sprinkle the shredded cheddar cheese on top of the bread.
- Pour the egg-and-milk mixture slowly over the layered bread, gently pressing down to soak the bread.
- Let the casserole sit for 15–30 minutes at room temperature or refrigerate overnight.
- Bake uncovered at 350°F (175°C) for 45–55 minutes, or until the top is golden and the center is set.
- Let rest for 10 minutes before slicing.
Notes
Slice and serve with a green salad and fresh fruit. Ideal for potlucks and weekend brunches. Store leftovers in the refrigerator for up to 3–4 days.