Description
A comforting and hearty breakfast casserole featuring sausage, cheese, and bread that can be prepped ahead for busy weeknights. This flexible recipe is family-friendly, budget-conscious, and customizable with various add-ins.
Ingredients
- 1 pound (450g) breakfast sausage (mild pork or spicy)
- 10 large eggs, room temperature
- 2 cups (480ml) whole milk (or 2% milk)
- 2 cups (200g) shredded sharp cheddar cheese
- 1 loaf French bread, cubed (about 8 cups, roughly 1-inch cubes)
- 1 small yellow onion, finely chopped (about 100g)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped (optional)
- Optional add-ins: 1 cup diced bell peppers, 2 cups fresh spinach, 1 cup sliced mushrooms
Instructions
- Heat a large skillet over medium heat. Add raw sausage and break it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes.
- Add chopped onion and any optional veggies like bell peppers or mushrooms. Cook for another 3 minutes until softened.
- Add minced garlic and stir for 30 seconds until fragrant. Drain excess grease if needed.
- Cube French bread into roughly 1-inch pieces. If bread is fresh, optionally toast cubes in the oven for 5-7 minutes to dry them out.
- In a large mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until smooth and slightly frothy.
- Spread half of the bread cubes in a 9×13-inch baking dish. Sprinkle half of the browned sausage mixture evenly over the bread, then layer half of the shredded cheddar cheese.
- Repeat with remaining bread, sausage, and cheese layers. Pour the egg mixture evenly over everything, pressing down gently to soak the bread.
- Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.
- When ready to bake, preheat oven to 350°F (175°C). Bake uncovered for 45-55 minutes until the top is golden and a knife inserted in the center comes out clean.
- Let the casserole rest for 5 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
Notes
[‘Use slightly stale bread or toast fresh bread cubes to prevent sogginess.’, ‘Drain excess grease from cooked sausage to avoid a greasy casserole.’, ‘Refrigerate casserole for at least 4 hours or overnight for best custard texture.’, ‘Test doneness by inserting a knife in the center; it should come out clean.’, ‘Freeze fully baked casserole in portions for up to 3 months; reheat before serving.’, ‘Customize with different proteins, cheeses, or vegetables as desired.’, ‘For gluten-free, use gluten-free bread and verify sausage ingredients.’]
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 1.5
- Protein: 22
Keywords: breakfast casserole, sausage casserole, make-ahead dinner, easy weeknight meal, cheesy casserole, breakfast bake, sausage and cheese