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Cozy Cheesy Sausage Breakfast Casserole – Easy Overnight Recipe

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This cozy cheesy sausage breakfast casserole is the result of an obsession to recreate a diner favorite. It has a golden, bubbly top, perfectly set egg custard, and pockets of melty cheese that stretch when you pull out your fork.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage
  • 8 large eggs, room temperature
  • 2 cups (480ml) whole milk
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 6 cups (about 300g) day-old bread cubes
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell pepper (optional)
  • 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through. If you’re adding onion and bell pepper, toss them in during the last 3 minutes of cooking. Drain off any excess grease — you want about 1 tablespoon left for flavor, but not a pool of it. Set the sausage aside to cool slightly.
  2. Prepare the bread: While the sausage cooks, cut your day-old bread into 1-inch cubes. You should have about 6 cups. Spread them out on a baking sheet if they need to dry out a bit. The cubes should feel firm and slightly stale to the touch.
  3. Whisk the egg mixture: In a large mixing bowl, crack all 8 eggs. Whisk them vigorously for about 30 seconds until they’re pale yellow and frothy. Add the whole milk, dry mustard powder, salt, black pepper, and garlic powder. Whisk again until everything is completely combined. The mixture should look smooth and uniform, with no streaks of egg white.
  4. Layer the casserole: Grease your 9×13 baking dish with butter or nonstick spray. Spread half of the bread cubes evenly across the bottom. Sprinkle half of the cooked sausage over the bread. Top with half of the shredded cheddar and Monterey Jack cheese. Repeat the layers: remaining bread, remaining sausage, and remaining cheese. Pour the egg mixture evenly over everything, making sure to get it into all the nooks and crannies. Press down gently with a spatula to help the bread absorb the liquid.
  5. Let it rest (overnight is best): Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, but overnight is ideal. This resting time is crucial — it allows the bread to soak up the egg custard, resulting in that perfect, tender texture.
  6. Bake to golden perfection: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats up — about 15 minutes. Bake covered with foil for 30 minutes. Then remove the foil and bake for another 20-25 minutes, until the top is golden brown and the center is set. You’ll know it’s done when a knife inserted into the center comes out clean and the edges are bubbly. The internal temperature should reach 165°F.
  7. Rest before serving: Let the casserole rest on the counter for 5-10 minutes before cutting. This allows the custard to set completely.

Notes

For best results, let the casserole rest overnight in the refrigerator. If you’re short on time, let it sit for at least 30 minutes at room temperature before baking. Use day-old bread or toast fresh bread cubes to prevent mushiness. Shred your own cheese for smoother melting.

Nutrition

Keywords: breakfast casserole, sausage casserole, overnight casserole, cheesy casserole, holiday breakfast, brunch recipe

Find it online: https://ovenmila.com/cozy-cheesy-sausage-breakfast-casserole-easy-overnight-recipe/