Description
A hearty make-ahead breakfast casserole featuring cubed bread, browned sausage, eggs, and cheese, perfect for easy mornings.
Ingredients
- 6 slices bread, cubed
- 1 lb breakfast sausage, browned and drained
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 tsp dry mustard
- 1 tsp salt
- Black pepper, to taste
Instructions
- Prepare a 9×13 inch baking dish by lightly greasing it. Spread the cubed bread evenly across the bottom of the dish, ensuring good coverage.
- Evenly sprinkle the cooked and drained sausage crumbles over the bread layer. Follow with an even layer of shredded cheddar cheese.
- In a large measuring cup or bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until thoroughly combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese in the baking dish, making sure the bread is well saturated.
- Cover the dish tightly with plastic wrap or foil and refrigerate overnight (or for at least 4 hours) to allow the bread to soak up the egg mixture and flavors to meld.
- In the morning, before baking, preheat your oven to 325°F (160°C). Remove the casserole from the refrigerator about 30 minutes prior to baking to take off the chill.
- Bake the casserole, uncovered, for 45-55 minutes, or until the center is set and golden brown. You may lightly tent it with foil for the first 30 minutes if the top starts to brown too quickly.
- Allow the casserole to rest for 5-10 minutes after baking before slicing and serving. This helps it set further and makes for cleaner portions.
Notes
- This casserole can be refrigerated for up to 24 hours before baking.
- Serve with fresh fruit or a side salad for a complete breakfast.