Breakfast Sausage Casserole
This easy Breakfast Sausage Casserole features layers of cubed white bread, savory browned sage sausage, and sharp Cheddar cheese, all bound together with a rich egg and half-and-half custard. Prepared the day before, it requires an overnight chill, making it a perfect make-ahead dish for brunches or holiday breakfasts. Baked until golden and set, it's a hearty and flavorful morning meal.
Equipment
- 1 Casserole Dish 9x13x2-inch recommended
- 1 Medium Skillet For browning sausage
- 1 Slotted Spoon For draining sausage
- 1 Large Mixing Bowl For preparing the custard
- 1 Whisk
Ingredients
Main
- Butter for greasing
- 1/2 loaf of sliced white loaf bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs lightly beaten
Instructions
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Notes
Ensure sausage is thoroughly drained to prevent a greasy casserole; a paper towel-lined plate works well. The overnight chilling is crucial for the bread to fully absorb the custard, resulting in a cohesive, non-soggy texture and allowing flavors to meld deeply. Do not overmix the eggs, as this can make the casserole rubbery. For an extra golden and slightly crispy top, you can remove the foil for the last 10-15 minutes of baking. Consider using a good quality, slightly stale bread or even brioche for added richness. A pinch of nutmeg or a dash of hot sauce in the egg mixture can add complexity.