Make-Ahead Sausage and Egg Breakfast Casserole
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Build it the night before, then sleep. In the morning the oven does the work while you drink your coffee, and the smell of sausage and cheddar brings the whole household down the stairs one by one.
The short version
Brown sausage and onion, layer with dried bread cubes and cheddar in a 9×13 dish, pour over eggs whisked with milk and mustard, and chill 8 hours or overnight. Bake at 350°F for about 55 minutes, covered then uncovered, and rest 10 minutes.
What makes ours better
small changes, very loud compliments
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Use dried-out bread cubes. Stale or oven-dried bread soaks up the custard without turning to mush. Fresh bread collapses into a soggy layer at the bottom.
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Whisk dry mustard into the eggs. A little mustard makes the sausage and cheese taste sharper and more savory. You won't taste mustard, just a fuller flavor.
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Chill it overnight. Resting gives the bread time to soak up the custard all the way through, so the casserole bakes up evenly puffed, with no dry spots or pools of egg.
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Cover for the first half of baking. Foil keeps the top from browning before the middle sets. You uncover it at the end to get a golden, cheesy top.
What you need
check the pantry before you promise anyone
- Day-old bread10 ounces
- Bulk breakfast sausage1 pound
- Yellow onion1 medium
- Shredded sharp cheddar2 cups
- Eggs6 large
- Whole milk3 cups
- Dry mustard1 teaspoon
- Butter1 tablespoon
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Dry the bread
If the bread is fresh, heat the oven to 300°F, spread the cubes on a baking sheet and dry them for 10 to 15 minutes until they feel dry but haven't browned. Let them cool. Butter a 9×13-inch baking dish.
Cubes that are toasted brown turn hard in the casserole. Dry, not toasted.
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Cook the sausage and onion
Cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles, until no pink remains, about 8 minutes. Spoon out all but 1 tablespoon of the fat. Add the onion and cook 4 to 5 minutes, until soft. Cool for 10 minutes.
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Layer the dish
Spread half the bread in the dish. Top with half the sausage mixture and ¾ cup of the cheese. Repeat with the remaining bread and sausage. Keep the last ½ cup of cheese for the top.
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Make the custard
Whisk the eggs, milk, mustard, salt and pepper in a large bowl until no streaks of white remain. Pour evenly over the dish, then press the bread down with a spatula so every cube is wet.
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Chill overnight
Cover tightly and refrigerate at least 8 hours, or up to 24 hours. Before baking, take the dish out of the fridge for 30 minutes and heat the oven to 350°F.
About 480 min. Cook mode has a timer for this step.
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Bake covered
Cover the dish with foil and bake for 30 minutes. The casserole will begin to puff around the edges.
About 30 min. Cook mode has a timer for this step.
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Uncover and finish
Remove the foil and sprinkle the remaining cheese on top. Bake 20 to 25 minutes more, until the top is golden and the center is set. A knife in the middle should come out clean with no liquid egg, and the center should read 160°F.
About 22 min. Cook mode has a timer for this step.
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Rest and serve
Let the casserole stand for 10 minutes so it sets and slices cleanly. Top with chives and cut into squares.
Good to know
read this before somebody asks for seconds
- You can use any breakfast meat. Ham, bacon or cooked chorizo all work in the same quantity; drain them well. For a vegetarian version, use 12 ounces of sautéed mushrooms and spinach, squeezed dry.
- Don't skip the 10-minute rest. It's the difference between neat squares and a puddle.
- For a half batch, use an 8-inch square dish, 3 eggs and 1½ cups milk, and check it after 40 minutes.
- Storage. Fridge, 4 days. Freeze baked, cut squares, wrapped well, up to 2 months. Reheat squares at 350°F for 15 to 20 minutes, or microwave for 1 to 2 minutes.
Questions, answered
asked and answered at the kitchen counter
Can I make breakfast casserole the night before?
Yes, that's how this one is meant to be made. Assemble it, cover, and refrigerate for 8 to 24 hours, then bake straight from the fridge after 30 minutes on the counter.
Why is my breakfast casserole watery or soggy?
Usually undrained meat, wet vegetables or fresh bread. Drain the sausage, cook vegetables until their liquid evaporates, and dry the bread cubes before assembling.
How do I know when it's done?
The top is golden, it doesn't jiggle in the center, and a knife pushed into the middle comes out clean. An instant-read thermometer in the center should read 160°F.
Can I bake it right away without chilling?
Yes. Let it sit for 30 minutes so the bread soaks up some custard, then bake. Expect a slightly less even texture than the overnight version.
Can I freeze breakfast casserole?
Freeze it baked. Cool completely, cut into squares, wrap each one, and freeze for up to 2 months. Unbaked casseroles can turn watery after thawing.
Can I use a different cheese?
Swiss, Gruyère, pepper jack or Monterey Jack all work. Use the same weight, and shred it yourself since bagged cheese melts less smoothly.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.