Vicki's Breakfast Casserole

This is the breakfast casserole you prep on Saturday night so Sunday morning is nothing but coffee and pajamas.

Bread cubes get layered with melty Velveeta and browned sausage, then soaked in a seasoned egg and milk custard overnight.

By morning, the bread has absorbed all that eggy goodness and the whole thing bakes up puffy, golden, and cheesy.

It feeds a crowd from one 9×13 pan with almost no morning effort.

Kitchen Tips

• Use day-old bread or lightly toast the cubes so they soak up the custard without turning to mush.
• Remove crusts for a softer, more uniform texture throughout the casserole.
• Let it rest 5 to 10 minutes after pulling from the oven. It firms up and slices much more cleanly.