Description
A hearty, make-ahead breakfast casserole featuring savory sausage, sharp cheddar cheese, and a rich egg custard poured over stale bread. Perfect for brunches, this dish is easy to assemble the night before and bakes into a golden, comforting meal.
Ingredients
- 1 loaf day-old bread (sourdough or French baguette), cubed (about 12–16 slices / 400g)
- 1 pound breakfast sausage (pork or turkey), casings removed if using links (450g)
- 2 tablespoons butter (for greasing dish)
- 8 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 cups sharp cheddar cheese, shredded (200g)
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- If using fresh bread, cube it and toast on a baking sheet at 300°F (150°C) for 10-15 minutes until dry but not browned. If using day-old bread, simply cube it.
- Heat a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until well-browned and crispy. Drain excess fat if necessary, then set aside.
- Grease a 9×13 inch baking dish generously with butter.
- Spread the cubed bread in an even layer in the bottom of the baking dish. Sprinkle the browned sausage evenly over the bread.
- In a large mixing bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and frothy.
- Pour the egg mixture evenly over the bread and sausage. Press down gently with a spatula to ensure the bread is submerged.
- Let the casserole sit for at least 15 minutes to allow the bread to absorb the liquid (or refrigerate overnight if making ahead).
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 35-45 minutes, or until the top is golden brown and the center is set (not jiggly). If browning too quickly, cover loosely with foil for the last 10 minutes.
- Remove from oven and let rest for 10 minutes before cutting.
- Garnish with fresh chives and serve warm.
Notes
Use stale or day-old bread to prevent a soggy texture. If using fresh bread, toast the cubes first. Shred your own cheese for better melting. The casserole can be assembled the night before and refrigerated; if baking from cold, let it sit at room temperature for 30 minutes before baking or add 5-10 minutes to baking time. Let the casserole rest for 10 minutes after baking to allow it to set for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
Keywords: breakfast casserole, brunch ideas, make-ahead breakfast, sausage and egg casserole, cheesy breakfast, easy brunch recipe, holiday brunch