Description
A satisfying, make-ahead breakfast casserole layered with bread, eggs, cheese, sausage, and mix-ins—perfect for hearty mornings, brunch gatherings, or meal prep.
Ingredients
8 cups (≈480 g) cubed sturdy bread (like sourdough or French bread), torn or cut into 1-inch pieces
1 lb (≈450 g) breakfast sausage
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese (or mozzarella)
1 small bell pepper, diced
1 small onion, finely chopped
Optional: ½ cup chopped spinach or mushrooms
10 large eggs
2 cups whole milk (or 2% milk)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Optional pinch of red pepper flakes
Instructions
Lightly butter a 9×13-inch (≈23×33 cm) baking dish. Spread cubed bread evenly in the dish.
In a skillet over medium heat, cook the breakfast sausage—breaking it into crumbles—until browned and cooked through. Remove from heat and drain if needed.
Sprinkle the cooked sausage over the bread cubes.
Top with diced bell pepper, chopped onion, spinach or mushrooms if using, and both cheeses evenly.
In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and red pepper flakes.
Pour the egg mixture evenly over the layered bread, meat, and cheese. Gently press the bread to help absorb the egg mixture.
Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight (up to 24 hours) to allow flavors to meld.
When ready to bake, preheat oven to 350 °F (175 °C). Uncover and bake for 45–55 minutes, until the casserole is set in the center and golden on top.
Let rest for 5–10 minutes before slicing and serving warm.
- Prep Time: 20 minutes (plus refrigerating time)
- Cook Time: 50 minutes
- Category: Breakfast
