Description

A stress-free, make-ahead breakfast casserole that stays fluffy and doesn’t get soggy. Perfect for busy mornings, this dish uses stale bread and a custard-like egg mixture for a hearty, kid-approved meal.

Ingredients

Scale

6–8 cups stale bread, cubed (about 500g)
1 pound (450g) breakfast sausage (bulk pork or turkey)
1 medium onion, finely diced (about 150g)
1 small green bell pepper, diced (about 100g, optional)
8 large eggs
1 cup heavy cream (or half-and-half)
1/2 cup whole milk
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
2 cups sharp cheddar cheese, shredded (about 200g)
2 tablespoons fresh chives or green onions, chopped

Instructions

Preheat oven to 350°F (175°C).
Cube the bread into 1-inch pieces. If using fresh bread, toast cubes on a baking sheet at 350°F for 5-7 minutes until dry but not browned. Place dried bread cubes in a 9×13 inch baking dish.
Heat a skillet over medium heat. Cook the sausage, breaking it up with a wooden spoon, until browned and no pink remains. Drain excess grease thoroughly. Add diced onion and bell pepper; cook for 2-3 minutes until soft. Spread this mixture evenly over the bread cubes.
In a large mixing bowl, whisk together eggs, heavy cream, milk, Dijon mustard, Worcestershire sauce, salt, and pepper until uniform and slightly frothy.
Pour the egg mixture evenly over the bread and sausage. Gently press down on the bread to ensure every piece is soaked. Cover tightly with plastic wrap or foil and refrigerate for at least 30 minutes, or overnight (8-12 hours) for best results.
When ready to bake, remove dish from fridge and let sit on counter for 15-20 minutes while oven heats. Sprinkle shredded cheddar cheese evenly over the top.
Bake for 35-40 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean). If the top browns too quickly, tent with foil for the last 10 minutes.
Let the casserole rest for 5-10 minutes before cutting. Garnish with fresh chives or green onions and serve warm.

Notes

Use stale or toasted bread to prevent sogginess. Drain sausage grease well to avoid a watery casserole. The overnight soak is crucial for texture. Can be frozen unbaked or as leftovers.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 4
Sodium: 650
Fat: 22
Saturated Fat: 10
Carbohydrates: 28
Fiber: 2
Protein: 18

Keywords: overnight breakfast casserole, make ahead breakfast, sausage and cheese casserole, easy breakfast recipe, family breakfast, meal prep breakfast