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Easy Make-Ahead Sausage and Egg Breakfast Casserole (Best Recipe)

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This make-ahead sausage and egg breakfast casserole is the perfect holiday or brunch dish. Assemble it the night before, then bake it fresh in the morning for a golden, custard-like casserole with crispy edges and savory sausage in every bite.

Ingredients

Scale
  • 1 pound breakfast sausage (bulk, not links)
  • 8 large eggs (room temperature)
  • 2 cups whole milk (or 2% milk)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon smoked paprika (optional)
  • 6 cups cubed day-old bread (about 8–10 slices of French bread, sourdough, or Texas toast)
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1 cup shredded mozzarella or Monterey Jack cheese

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Set aside to cool slightly.
  2. Cube your bread: If using a whole loaf, cut it into 1-inch cubes. Day-old bread is ideal. If bread is fresh, spread cubes on a baking sheet and toast at 300°F for 10 minutes to dry them out.
  3. Layer the casserole: Spread half the bread cubes evenly across the bottom of a greased 9×13-inch baking dish. Sprinkle half the cooked sausage over the bread, then top with half the shredded cheddar and half the mozzarella. Repeat with remaining bread, sausage, and cheeses.
  4. Whisk the egg mixture: In a medium bowl, crack all 8 eggs and whisk until yolks and whites are fully combined. Add the milk, dry mustard, salt, pepper, and smoked paprika. Whisk again until smooth and slightly frothy.
  5. Pour and soak: Slowly pour the egg mixture evenly over the layered casserole. Use a fork to gently press down on the top layer so the liquid seeps into all the bread cubes. Ensure every cube is moistened.
  6. Cover and refrigerate: Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, but overnight (8-12 hours) is best.
  7. Bake the next morning: Preheat oven to 350°F. Remove casserole from the fridge while the oven heats up (about 15-20 minutes). Bake covered with foil for 30 minutes, then remove foil and bake for another 20-25 minutes until the top is golden brown and the center is set. A knife inserted in the middle should come out clean.
  8. Rest before serving: Let the casserole sit for 5-10 minutes after baking to allow the custard to set fully before slicing.

Notes

Don’t skip browning the sausage—raw sausage releases too much liquid. Use stale bread for best texture; if using fresh, toast it first. The overnight soak is essential for the custard-like texture. Let the casserole rest after baking for cleaner slices. For a lighter version, use turkey sausage, reduced-fat cheese, and 2% milk.

Nutrition

Keywords: breakfast casserole, sausage and egg casserole, make-ahead breakfast, holiday brunch, overnight casserole, egg bake, sausage casserole

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