Breakfast Before
Submitted by Shennaenah
Make-ahead overnight breakfast casserole with spicy Italian sausage, sharp cheddar, and egg-soaked bread cubes. Assemble the night before, bake in the morning, and feed a hungry crowd.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minHere’s your secret weapon for holiday mornings, houseguests, or any time you want a hot breakfast without actually cooking before coffee.
Layers of bread cubes, browned spicy Italian sausage, and sharp cheddar get drenched in a seasoned egg-and-milk custard, then hang out in the fridge overnight. By morning, every cube of bread is saturated with flavor. Just slide it into the oven and 45 minutes later, you’ve got a puffed, golden, bubbling casserole.
The mustard in the egg mixture is subtle but essential. It cuts through the richness and ties the sausage and cheese together.
Kitchen Tips
- Brown and crumble the sausage well. You want crispy edges, not steamed chunks.
- Use extra-sharp cheddar for the most punch. Mild cheddar gets lost under all that sausage.
- Pull it from the oven when the center is just barely set. It continues cooking from residual heat and stays creamy inside.
- This doubles easily in a deeper pan for bigger gatherings. Just add 10 to 15 minutes of bake time.
Ingredients
Directions
Sauté sausage; drain.
Beat together eggs, milk, salt and mustard.
In a 9×13 inch baking dish , layer bread cubes, sausage and cheese.
Pour egg mixture on top.
Refrigerate overnight. Bake at 350℉ (180℃) for 45 minutes or until center is set.
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