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Make-Ahead Breakfast Casserole - featured image

Make-Ahead Breakfast Casserole: 1 Trick for Perfect Eggs

  • Author: Emma
  • Total Time: 45 minutes (plus overnight rest)
  • Yield: 12 servings 1x

Description

A stress-free, creamy breakfast casserole that can be assembled the night before. The key to perfect texture is the liquid-to-egg ratio and an overnight rest, resulting in a custard-like consistency rather than rubbery eggs.

Ingredients

Scale
  • 1 loaf day-old sourdough or challah bread (approx. 12 cups cubed)
  • 10 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 lb smoked sausage (Andouille or mild Italian), sliced into half-moons
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cut day-old bread into 1-inch cubes. If using fresh bread, bake cubes at 300°F for 10 minutes to dry, then cool. Place cubes loosely in a 9×13 inch baking dish.
  3. Heat a large skillet over medium heat. Cook sliced sausage until browned and crispy (about 5 minutes). Remove with a slotted spoon, leaving fat in the pan.
  4. Add diced onion to the skillet and cook for 3-4 minutes until translucent. Add garlic and cook for 1 more minute. Stir in the cooked sausage and let cool slightly.
  5. In a large bowl, whisk eggs until beaten. Add milk, heavy cream, Dijon mustard, salt, and pepper. Whisk vigorously until uniform and slightly frothy.
  6. Pour the egg mixture evenly over the bread cubes. Press down gently with a spatula to ensure all bread is submerged.
  7. Sprinkle the sausage and onion mixture evenly over the top, followed by the shredded cheddar cheese.
  8. Cover tightly with plastic wrap and refrigerate overnight (at least 4 hours, ideally 8-12 hours).
  9. Remove casserole from the fridge and let it sit for 15 minutes while the oven preheats.
  10. Bake uncovered for 30-35 minutes until the top is golden brown and the center is set (slight jiggle is okay). If browning too fast, cover loosely with foil for the last 10 minutes.
  11. Let the casserole rest for 10 minutes before slicing to allow the custard to firm up.

Notes

The overnight rest is non-negotiable for the best texture, allowing the bread to fully absorb the custard. Do not use fresh bread as it is too moist; use day-old bread or toast fresh bread to dry it out. The casserole can be frozen unbaked for up to 3 months, but baked casserole does not freeze well due to texture changes. Serve with fresh fruit, arugula salad, or hot sauce.

  • Prep Time: 25 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 380
  • Sugar: 3
  • Sodium: 650
  • Fat: 18
  • Saturated Fat: 9
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 22

Keywords: breakfast casserole, make-ahead breakfast, brunch recipe, egg casserole, sourdough casserole, holiday brunch, meal prep breakfast

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Find it online: https://mydinnerecipes.com/make-ahead-breakfast-casserole-1-trick-for-perfect-eggs/