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ahead egg bake for breakfast, brunch, holidays, and group service. 1×

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Serves ahead egg bake for breakfast, brunch, holidays, and group service.Prep 25 minCook 55 minTotal 9H15 min

Ingredients

• 1 tablespoon unsalted butter, for greasing the dish
• 1 pound bulk breakfast sausage
• 1 small yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 6 cups day-old sourdough or sandwich bread, cut into 1-inch cubes
• 1 1/2 cups shredded sharp cheddar cheese
• 8 large eggs
• 2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 tablespoon chopped parsley, optional

Method

1. Prepare the dish. Grease a 9 × 13-inch baking dish with the butter. Arrange the bread cubes in an even layer.
2. Cook the sausage. Place the sausage in a large skillet over medium heat. Break it into small pieces and cook for 6–8 minutes, or until browned and no pink remains.
3. Add the vegetables. Add the diced onion and red pepper to the skillet. Cook for 4–5 minutes, until the onion softens. Drain excess fat from the pan. Allow the mixture to cool for several minutes.
4. Assemble the layers. Scatter the sausage and vegetable mixture evenly over the bread. Sprinkle the cheddar cheese over the top.
5. Prepare the custard. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, smoked paprika, and black pepper.
6. Add the egg mixture. Pour the custard slowly over the casserole. Direct the liquid around the edges and across the centre so the bread is evenly moistened.
7. Refrigerate. Cover the dish tightly with foil or a fitted lid. Refrigerate for 8–12 hours. Do not leave the unbaked casserole at room temperature. For best texture, bake it within 24 hours.
8. Bring the oven to temperature. The next morning, remove the casserole from the refrigerator while the oven heats. Preheat the oven to 350°F (175°C). Do not leave the casserole out for an extended period.
9. Bake. Bake, covered, for 30 minutes. Remove the foil and continue baking for 20–30 minutes, until the edges are set and the centre no longer appears liquid.
10. Verify doneness. Insert an instant-read thermometer into the centre. The casserole should reach at least 160°F (71°C).
11. Rest and serve. Leave the casserole to rest for 10 minutes. Scatter with green onions and parsley, if using. Cut into squares and serve warm.

Sausage Breakfast Casserole (Overnight Egg Bake)

A sausage breakfast casserole is a baked egg dish assembled in advance and refrigerated before cooking. This version contains browned breakfast sausage, sourdough bread, cheddar cheese, peppers, onion, and a seasoned egg custard.

The overnight rest allows the bread to absorb the egg mixture. The result is a firm, moist casserole with a browned cheese surface and clearly defined layers.

Refrigeration is required during the overnight soak. The centre of the casserole must reach at least 160°F (71°C) before serving.

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Definition

casserole (noun) : A dish of layered or combined ingredients cooked slowly in one baking vessel.

overnight (adjective) : Prepared in advance and held under refrigeration until the following day.

breakfast (noun) : The first meal of the day. In this case, a scheduled delivery system for eggs, sausage, and cheese.

Recipe

Sausage Breakfast Casserole

A make-ahead egg bake for breakfast, brunch, holidays, and group service.

• Servings: 8
• Prep time: 25 minutes
• Chill time: 8–12 hours
• Cook time: 50–60 minutes
• Total time: About 9 hours 15 minutes
• Course: Breakfast
• Cuisine: American
• Equipment: 9 × 13-inch baking dish, large skillet, mixing bowl, whisk

Ingredients

• 1 tablespoon unsalted butter, for greasing the dish
• 1 pound bulk breakfast sausage
• 1 small yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 6 cups day-old sourdough or sandwich bread, cut into 1-inch cubes
• 1 1/2 cups shredded sharp cheddar cheese
• 8 large eggs
• 2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 tablespoon chopped parsley, optional

Method

1. Prepare the dish.
   Grease a 9 × 13-inch baking dish with the butter. Arrange the bread cubes in an even layer.

2. Cook the sausage.
   Place the sausage in a large skillet over medium heat. Break it into small pieces and cook for 6–8 minutes, or until browned and no pink remains.

3. Add the vegetables.
   Add the diced onion and red pepper to the skillet. Cook for 4–5 minutes, until the onion softens. Drain excess fat from the pan. Allow the mixture to cool for several minutes.

4. Assemble the layers.
   Scatter the sausage and vegetable mixture evenly over the bread. Sprinkle the cheddar cheese over the top.

5. Prepare the custard.
   In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, smoked paprika, and black pepper.

6. Add the egg mixture.
   Pour the custard slowly over the casserole. Direct the liquid around the edges and across the centre so the bread is evenly moistened.

7. Refrigerate.
   Cover the dish tightly with foil or a fitted lid. Refrigerate for 8–12 hours. Do not leave the unbaked casserole at room temperature. For best texture, bake it within 24 hours.

8. Bring the oven to temperature.
   The next morning, remove the casserole from the refrigerator while the oven heats. Preheat the oven to 350°F (175°C). Do not leave the casserole out for an extended period.

9. Bake.
   Bake, covered, for 30 minutes. Remove the foil and continue baking for 20–30 minutes, until the edges are set and the centre no longer appears liquid.

10. Verify doneness.
    Insert an instant-read thermometer into the centre. The casserole should reach at least 160°F (71°C).

11. Rest and serve.
    Leave the casserole to rest for 10 minutes. Scatter with green onions and parsley, if using. Cut into squares and serve warm.

Tips

• Use day-old bread. Slightly dry bread absorbs the custard without disintegrating. Fresh bread can produce a softer, wetter texture.
• Drain the sausage. Excess fat can make the casserole greasy and interfere with the setting of the egg mixture.
• Chop vegetables finely. Small pieces distribute more evenly and cook at the same rate as the eggs.
• Do not skip the rest. Ten minutes allows the custard to finish setting and makes cleaner portions possible.
• Check the centre. Colour and firmness are useful indicators, but a food thermometer is the most reliable method.
• Protect the surface. If the cheese browns before the centre is fully cooked, cover the casserole loosely with foil.
• Avoid overbaking. Once the eggs reach the required temperature, continued cooking can produce a dry or rubbery texture.

Variations

Hash brown

Replace the bread with 30 ounces of frozen shredded hash browns. Thaw and drain them first, then spread them in the greased dish before adding the sausage. The casserole may require an additional 10–15 minutes of baking time.

Spicy

Use hot breakfast sausage and replace half of the cheddar with pepper Jack. Add 1/4 teaspoon of cayenne pepper to the custard if additional heat is required.

Vegetable

Replace the sausage with 2 cups of sautéed mushrooms, spinach, broccoli, or zucchini. Cook vegetables first and remove excess moisture before assembling.

Turkey

Use lean turkey sausage. Add 1 tablespoon of olive oil when cooking the vegetables if the skillet is dry.

Cheese

Cheddar can be replaced with Monterey Jack, Colby Jack, Gouda, or a combination. Avoid using only Parmesan, which does not provide the same melting coverage.

Storage

Cool leftovers promptly and transfer them to shallow, airtight containers. Refrigerate within two hours of cooking and use within 3–4 days, in line with USDA food-safety guidance.

Reheat individual portions in the microwave or reheat larger quantities, covered, in a 350°F oven. Reheated leftovers should reach 165°F (74°C).

To freeze, cool the casserole completely, portion it, and wrap each portion securely. Freeze for up to two months for best quality. Thaw overnight in the refrigerator before reheating.

FAQ

Can I prepare this casserole without chilling it overnight?

Yes. The overnight rest is optional. Assemble the casserole and allow it to stand for approximately 20 minutes while the oven heats. Bake at 350°F for about 45–55 minutes, checking that the centre reaches 160°F.

Why is my breakfast casserole soggy?

The usual causes are excess liquid from vegetables, undrained sausage fat, or bread that is too fresh. Sauté vegetables first, drain the sausage, and use day-old bread. The casserole should also rest after baking.

Can I use cooked sausage?

Yes. Use approximately 1 pound of fully cooked sausage, cut into small pieces. If the sausage is refrigerated, warm it slightly or allow it to come close to room temperature before assembling.

Can I assemble the casserole more than one day ahead?

For best texture, assemble it 8–12 hours before baking. Holding it longer can cause the bread to break down and may produce a dense or wet result. Keep the dish refrigerated throughout.

Can I make this recipe gluten-free?

Yes. Use certified gluten-free bread and verify that the sausage, mustard, and other packaged ingredients are gluten-free.

Can I freeze the casserole before baking?

It is preferable to bake the casserole first, then freeze individual portions. This simplifies reheating and provides more consistent texture. If freezing before baking, use only fully cooked sausage and thaw the casserole under refrigeration before baking.

What can I serve with sausage breakfast casserole?

Serve it with fresh fruit, sliced tomatoes, green salad, roasted potatoes, or toast. Salsa and hot sauce may be provided separately.

Is this a strata?

The terms are often used interchangeably. A strata is generally a layered bread-and-egg casserole. This recipe meets that broad definition, while “breakfast casserole” is the more common service description.

Sources

• USDA Safe Temperature Chart
• USDA Egg Safety Guidance
• Reference overnight sausage breakfast casserole method