Make Ahead Breakfast Casserole Recipe: Sausage, Egg & Cheese
This make ahead breakfast casserole recipe is not only delicious but also a lifesaver for busy mornings or special occasions like Christmas or Easter. One of my all-time favorite recipes, this Make-Ahead Sausage, Egg, and Cheese Breakfast Casserole is your ticket to a stress-free morning and satisfied bellies all around.
As the holiday season approaches, my mind drifts to cherished family traditions, and among them, one stands out: preparing my Make-Ahead Sausage, Egg, and Cheese Breakfast Casserole.
Picture this: It’s Christmas Eve, the house is quiet, and the only sound is the gentle rustle of wrapping paper as I tackle the last of the gift wrapping. While everyone else is nestled snug in their beds, visions of sugarplums dancing in their heads, I’m the lone sentinel in the kitchen, pondering the age-old question: How do I feed the masses and still have time to enjoy the magic of Christmas morning?
The Joy of This Make-Ahead Breakfast Casserole Recipe
This hearty country dish isn’t just a meal; it’s a symbol of togetherness, eagerly anticipated by all. And while it’s a staple in our home for Christmas morning, its versatility makes it perfect for any occasion, including weekend brunches throughout the year. This dish can turn even the most chaotic morning into a cozy, comforting affair—just what you need when the in-laws unexpectedly drop by for brunch or the kids have friends over for a sleepover gone wild.
What You’ll Need
Breakfast sausage
If breakfast sausage isn’t in your pantry, you can easily create your own seasoned version with a blend of sage, thyme, crushed fennel seeds, red pepper flakes, a dash of nutmeg, salt, and black pepper.
Eggs
You will need 9 large eggs. For those seeking a lighter option, two egg whites can substitute for one whole egg.
Whole milk
Opt for whole milk for its creamy texture, or indulge even further with half and half. For those with dietary preferences, almond milk or another mild dairy-free alternative can be easily substituted.
Seasonings
Dry mustard and salt are the key players here. If you find yourself without dry mustard, dijon mustard makes for an excellent substitute, offering a similar flavor profile. Simply use one tablespoon of Dijon mustard for each teaspoon of ground mustard.
Bread
Four slices of classic white bread, torn into pieces to soak up the delectable custard.
Grated cheese
Half a cup of your preferred variety. Whether it’s sharp Cheddar for a robust flavor, Monterey Jack for a milder taste, or Pepper Jack to add a kick, the choice is yours.
How to Assemble the Make Ahead Breakfast Casserole
Alrighty, so let’s get this breakfast casserole started! First, grab your 9″x13″ baking dish and give it a good grease with some butter or vegetable oil. Don’t be shy with the grease—it’s what makes the magic happen!
Next, it’s time to tackle that sausage. Get your skillet sizzling over medium heat and break up that sausage. Once it’s browned to perfection, drain it thoroughly.
Now, onto the main event: the egg mixture. In a large bowl, crack the eggs and give them a good whisking. Then, toss in the milk, mustard, and salt, and mix it all up until it’s as smooth.
Once that’s done, it’s time to throw in the rest of the gang: the bread pieces, cheese, and that glorious sausage you’ve been browning. Mix it all together.
Now, pour the mixture into your pre-greased baking dish, cover it up with some plastic wrap, and pop it in the fridge overnight. Yep, you heard me right—we’re letting those flavors mingle and marinate while we catch some Z’s.
The next morning, when you’re bright-eyed and bushy-tailed (or at least caffeinated), pull the baking dish out of the fridge and let it come to room temperature while you preheat the oven to 350°F.
Then, slide the casserole into the oven for about 50 minutes. You’ll know it’s ready when it’s firm throughout and lightly browned on top.
What to Serve with the Casserole
What’s a hearty brunch without a touch of sweetness? That’s where the infamous 3-ingredient cinnamon rolls come into play. Gone are the days of pre-dawn dough wrestling; now, with a simple food hack, I can whip up decadent cinnamon rolls in a mere 40 minutes. It’s a secret I’m thrilled to share, promising you heavenly treats that rival even the most labor-intensive homemade versions. So, serve them up alongside the breakfast casserole, and you’ve got yourself the makings of a perfect family brunch.
Make Ahead Breakfast Casserole: Sausage, Egg and Cheese
Ingredients
- 1.5 lbs breakfast sausage
- 9 eggs, large
- 3 cups whole milk
- 1 ½ tsp dry mustard
- 1 tsp salt
- 4 slices white bread, torn into pieces
- ½ cup grated cheese, your choice (sharp Cheddar or Monterey Jack or Pepper Jack for a little spice are all good choices.)
Instructions
- Grease a a 9"x13" baking dish with butter or vegetable oil. Set aside.
- Break up and brown the sausage in a skillet set over medium heat. Drain thoroughly.
- In a large bowl, beat the eggs, milk, mustard and salt together until well incorporated. Add the bread pieces, cheese, and sausage. Stir until well mixed.
- Pour the mixture into the baking dish. Cover with plastic wrap and refrigerate overnight.
- Remove the baking dish from the refrigerator and allow it to come to room temperature while you preheat the oven to 350F. Bake the casserole for about 50 minutes, until firm throughout and lightly browned on top. Serve hot!
Notes
Nutrition
Question: What’s your go-to, stress-free recipe for family brunch gatherings? Let me know down below in the comments!
Oops. I read and reread the instructions so carefully. However, it wasn’t until the “rolls” were in the oven that I realized I had purchased Pillsbury Grand “biscuits” and not cinnamon rolls. What a disappointment.
Try again! You won’t regret it 🙂
This is a favorite at my house. My recipe also has sauteed mushrooms and onions. I plan to bake it before church and then gently reheat for brunch. Should work ok!! Love the cinnamon roll recipe. I’ll give that a try, too. Happy Easter.
Can this wonderful sounding recipe be reduced, rather than multiplied, by those of us who aren’t feeding the army? Maybe by just multiplying the ingredients by .5?
Yes. No problem at all.
I’ve been making your egg-cheese-sausage breakfast casserole for years, since I was introduced to it at a church retreat. I’ve made it for a Campus Ministry Family Day with variations: no sausage for vegetarians. The only difference is that I layer buttered bread with the cheese and sausage (and you can substitute diced ham). It was always a huge hit, with many requests for the recipe. A definite winner!