Easy Make-Ahead Breakfast Casserole
Let Me Tell Ya About This Casserole
Alright, so here’s the deal: this Easy Make-Ahead Breakfast Casserole is hands down the most reliable thing in my recipe arsenal. Not even kidding, I’ve made it for everything from sleepy Saturday brunches to those oh-no-I-forgot-the-potluck moments. One time, I even brought it camping (don’t ask how, there were logistics) and, well, let’s just say it disappeared faster than the coffee. My kids call it “breakfast lasagna” which, honestly, is more accurate than I’d like to admit. If you’re looking for gourmet, uh, you might want to check out Bon Appétit, but if you just want something cozy, hearty, and low-drama, you’re in the right spot.
Why You’ll Actually Love This (No, Really)
I make this when I want breakfast to feel special, but I also want to sleep in (priorities, right?). My family goes absolutely bonkers for it because it’s cheesy and sausagey and, somehow, even picky eaters never complain. Plus, you make it all ahead of time—so in the morning, you’re basically a hero without having to do much at all (I mean, who’s fully awake before coffee?). I used to dread making big breakfast spreads, because who wants to be flipping pancakes at 7am? Not me. Oh, and if you’re out of something, don’t panic, I probably have a substitution.
What You’ll Need (Substitutions Welcome)
- 8 slices bread (white is classic, but leftover sourdough or even half-stale buns honestly work fine; my grandma insisted on Wonder Bread, but I’ve used whatever I find in the bread box)
- 1 pound breakfast sausage (pork is standard, but chicken sausage is decent; or skip meat for a veggie version—just add more cheese, I say)
- 6 large eggs (if you’re running low, five will do in a pinch)
- 2 cups milk (whole milk makes it richer, but I’ve even used oat milk when the fridge was…uninspiring)
- 1-2 cups shredded cheddar (or whatever’s hanging out in the cheese drawer—I once used pepper jack and didn’t hate it)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional, but they make me feel fancy)
- 1/4 teaspoon garlic powder (ignore if garlic’s not your jam)
How To Whip It Up (Don’t Overthink It)
- Grease a 9×13-inch baking dish (I usually just swipe a bit of butter with my fingers—less dishes that way). Tear or chop the bread into chunks, toss ‘em in.
- Brown the sausage in a skillet over medium heat until it’s no longer pink. Try not to eat half of it (I fail at this every time). Drain off the grease.
- Scatter sausage over the bread. Sprinkle cheese on top (generously—no judgment if you go overboard).
- In a bowl, whisk together eggs, milk, salt, pepper, green onions, and garlic powder. Pour over everything in the baking dish. Give it a quick press down with your (clean, I hope) hands or a spatula to make sure all the bread gets a soak.
- Cover with foil or plastic wrap. Into the fridge it goes—overnight is best, but I’ve let it sit just two hours and it still turned out fine.
- In the morning, set your oven to 350°F (175°C). Bake with the foil on for about 30 minutes; then take the foil off and bake another 15-20 minutes, till it’s bubbling and golden on top.
(If it still looks a bit wobbly in the center, give it another 5 mins. Can’t hurt.) - Let it sit for 10 minutes before you cut in—unless you like burning your tongue. Not that I’d know anything about that…
Notes From My (Messy) Kitchen
- If you forget to grease the dish, you’ll regret it. Trust me. Scraping stuck cheese off a pan before coffee is not a good time.
- I think it actually tastes better the next day, cold from the fridge with a bit of hot sauce. Maybe that’s just me?
- Once, I tried using croissants—fancy, but honestly too rich for my blood. Sourdough is a happy medium.
Stuff I’ve Tried (Some Worked, Some Didn’t…)
- Mushrooms instead of sausage—surprisingly good, but add them raw so they don’t get too rubbery.
- Hash browns in place of bread—eh, turns out a bit soggy unless you crisp them first. (Learn from my mistakes!)
- Extra veg like spinach or bell peppers: tasty, but not too much or it’ll water down the custard.
- Crumbled bacon: yes, obviously. You can even add both sausage and bacon if you’re feeling wild.
Equipment (But Don’t Stress If You Don’t Have Everything)
- 9×13-inch baking dish (I once used two pie plates when my big dish was in the dishwasher—it was weird, but it worked!)
- Large mixing bowl
- Whisk or fork—let’s be real, a fork is just fine
- Foil or plastic wrap to cover
- Spatula or large spoon (unless you would rather just use your hands, which, honestly… same)
How To Store It (If It Lasts That Long)
Cover leftovers and stick ‘em in the fridge. They’ll stay good for up to 3 days, though honestly, in my house it never lasts more than a day! I hear you can freeze it, but I always forget to, so can’t really vouch for how it turns out after thawing. If you try, let me know?
How I Like To Serve It (But You Do You)
Personally, I love a big square with a little spoonful of Cholula hot sauce and a side of fruit (the fruit makes me feel virtuous, don’t judge). On Christmas morning, we make a pot of Stumptown coffee and eat this casserole while opening gifts—which sounds adorable until you see the crumbs everywhere. Sometimes, if I’m feeling fancy, I’ll add a dollop of sour cream or some salsa. Sky’s the limit.
Pro Tips (From My Kitchen Fails)
- I once tried rushing the soaking step—yikes, dry bread city. Actually, it works better if you let it sit overnight.
- Use more cheese than you think. I tried to go “light” once and, eh, regrets.
- Wait a few minutes before cutting—seriously, or it’ll fall apart. Not the end of the world, but it’s prettier when you wait.
FAQ (Stuff People Actually Ask Me)
- Can I make this vegetarian?
Yep! Just skip the sausage and add more veg (peppers, mushrooms, even broccoli). You can also use a meat substitute, though I’ve only tried Beyond Sausage once and thought it was alright. - Can I prep this more than a day ahead?
Probably, but I wouldn’t go past 36 hours. After that, the bread gets a weird texture. Once, I forgot it in the fridge for two days—don’t recommend. - Can I use non-dairy milk?
For sure. I’ve used oat milk and almond milk; both worked. The flavor’s a little different, but not in a bad way. - What if I don’t have a 9×13 dish?
Use two smaller baking dishes or even a cake pan. Just keep an eye on the baking time—it might go faster with a thinner layer. - Help! I forgot to take it out of the fridge before baking.
No worries—just add an extra 10 minutes to the bake time if it’s going oven-cold. - Can I halve the recipe?
Absolutely. I do this sometimes when it’s just me and my partner at home. Use an 8×8-inch pan, and check it a bit earlier while baking.
And, just as a quick aside: if you’re in the mood for more make-ahead breakfast inspiration, Smitten Kitchen’s breakfast burritos are a winner too. Anyway, happy breakfasting—and don’t sweat the details too much!
Ingredients
- 6 large eggs
- 2 cups whole milk
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 5 cups cubed day-old bread
- 1/2 cup chopped bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Grease a 9×13-inch baking dish. Spread the cubed bread evenly in the bottom of the dish.
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2Sprinkle the cooked sausage, bell pepper, and green onions over the bread cubes. Top with shredded cheddar cheese.
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3In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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4Pour the egg mixture evenly over the casserole. Cover and refrigerate overnight or for at least 4 hours.
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5Preheat oven to 350°F (175°C). Uncover the casserole and bake for 45 minutes, or until the center is set and the top is golden brown.
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6Let the casserole cool for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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