Description

A never-soggy overnight breakfast casserole featuring crispy edges, a creamy custard center, savory sausage, and sharp cheddar cheese. This make-ahead dish is perfect for feeding a crowd.

Ingredients

Scale

1 large loaf (1 lb / 450g) day-old French bread or baguette, cut into 1-inch cubes
1 lb (450g) raw breakfast sausage (mild Italian or pork)
2 cups (200g) sharp cheddar cheese, shredded
8 large eggs, room temperature
2 cups (480ml) whole milk
1/2 cup (120ml) heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly cracked black pepper
1/2 cup (50g) extra cheddar cheese for topping
2 tablespoons fresh chives or parsley, chopped (for garnish)
Butter or non-stick spray for greasing dish

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread bread cubes on a baking sheet and let them dry out uncovered for at least 1 hour until slightly stale.
Cook the raw sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and crumbly (8-10 minutes). Drain excess fat if desired, then set aside to cool.
Layer half of the dried bread cubes in the bottom of the prepared baking dish. Sprinkle half of the cooked sausage and half of the shredded cheddar cheese over the bread. Repeat with remaining bread, sausage, and cheese.
In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
Pour the egg mixture evenly over the layered ingredients. Press down gently to ensure all bread is submerged.
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 1 hour, or ideally overnight.
Remove from fridge and let sit at room temperature for 15-20 minutes while oven preheats. Sprinkle remaining 1/2 cup cheddar cheese on top.
Bake at 350°F (175°C) for 45-50 minutes, until the top is golden brown and the center is set (not jiggly). Cover loosely with foil if browning too quickly.
Let the casserole rest for 10 minutes before cutting and serving. Garnish with fresh chives or parsley.

Notes

Use day-old or stale bread to prevent sogginess. Shred your own cheese for better melting. Room temperature eggs mix more evenly. The casserole can be assembled the night before and refrigerated overnight for best results. Do not freeze, as the texture will change upon thawing.

Prep Time: 35 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 380
Sugar: 2
Sodium: 650
Fat: 20
Saturated Fat: 9
Carbohydrates: 28
Fiber: 1
Protein: 22

Keywords: breakfast casserole, overnight oats, sausage and cheese, make ahead breakfast, brunch recipe, egg casserole, cheddar cheese, french bread