Of course! A make-ahead sausage casserole is the ultimate solution for a stress-free, delicious breakfast or brunch. This version is hearty, flavorful, and lets you do all the work the night before.
Here’s a classic and highly adaptable recipe, complete with make-ahead instructions.
Ultimate Make-Ahead Sausage Breakfast Casserole
This savory casserole is loaded with sausage, bread, cheese, and herbs. The overnight rest allows the bread to soak up all the delicious custard, resulting in a perfectly cohesive and fluffy texture.
Prep Time: 20 mins | Cook Time: 50-60 mins | Chill Time: 4 hours to overnight | Serves: 8-10
Ingredients:
· 1 lb (450g) bulk breakfast sausage (mild, hot, or sage—your choice)
· 1 medium onion, diced
· 1 bell pepper (any color), diced
· 8 large eggs
· 2 cups whole milk
· 1 cup heavy cream or half-and-half (for extra richness)
· 1 tsp dry mustard
· 1 tsp salt
· ½ tsp black pepper
· ½ tsp paprika
· 1 tbsp fresh parsley or 1 tsp dried parsley
· 8 cups cubed day-old bread (French, Italian, or sourdough, cut into 1-inch cubes)
· 2 cups shredded cheese (a mix of cheddar and Monterey Jack is perfect)
· ½ cup grated Parmesan cheese (optional, for topping)
· Cooking spray or butter for greasing
Instructions:
- Cook the Sausage & Veggies:
· In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through.
· Add the diced onion and bell pepper to the skillet in the last 3-4 minutes of cooking to soften them. Drain any excess grease. Let cool slightly.
- Prepare the Baking Dish:
· Generously grease a 9×13 inch baking dish with butter or cooking spray.
· Spread the cubed bread evenly in the dish.
· Sprinkle the cooked sausage and veggie mixture over the bread.
· Top with the 2 cups of shredded cheese.
- Make the Custard:
· In a large bowl, whisk the eggs vigorously until well blended.
· Whisk in the milk, cream, dry mustard, salt, pepper, paprika, and parsley until fully combined.
- Assemble for the Night Before:
· Crucial Step: Slowly and evenly pour the egg custard mixture over the entire casserole. Press down lightly with a spatula to ensure all the bread gets soaked.
· Cover the dish tightly with plastic wrap or aluminum foil.
· Refrigerate for at least 4 hours, but ideally overnight (8-12 hours).
- To Bake:
· The next morning, preheat your oven to 350°F (175°C).
· Let the casserole sit on the counter while the oven heats (about 20-30 minutes).
· If using, sprinkle the grated Parmesan cheese on top.
· Cover the dish with foil and bake for 30 minutes.
· Remove the foil and bake for an additional 25-35 minutes, or until the top is golden brown, the center is set (no liquid jiggle), and a knife inserted in the center comes out clean.
· Let the casserole stand for 10 minutes before serving to allow it to set fully.
Make-Ahead & Storage Tips:
· Overnight Rest is Key: Don’t skip it! This allows the bread to fully absorb the custard, preventing a soggy or dry texture.
· Freeze for Longer Prep: You can assemble the entire casserole, wrap it very well in both plastic wrap and foil, and freeze for up to 2 months.
· To bake from frozen: Thaw completely in the refrigerator overnight, then bake as directed. You may need to add 5-10 minutes to the bake time.
· Leftovers: Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish, covered, in a 300°F oven until warm.
Easy Variations:
· Vegetarian: Omit sausage and add sautéed mushrooms, spinach, and sun-dried tomatoes.
· Bread Swap: Use frozen hash browns (thawed and patted dry) instead of bread for a gluten-free option.
· Meat Lover’s: Add cooked, crumbled bacon or diced ham along with the sausage.
· Lighter Version: Use turkey sausage, 2% milk, and reduce the cheese by half.
· Fresh Herbs: Stir in chopped chives, thyme, or scallions for a bright flavor.
Enjoy your effortless, crowd-pleasing meal