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Easy Make-Ahead Breakfast Casserole

Easy Make-Ahead Breakfast Casserole

This Easy Make-Ahead Breakfast Casserole is the ultimate solution for busy mornings, offering a comforting and delicious start to your day without the morning rush. This versatile dish simplifies your routine, providing a complete meal that’s ready when you are.
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Prep Time 20 minutes
Cook Time 55 minutes
Make-Ahead Time 24 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage pork, turkey, or plant-based
  • 1 medium onion finely chopped
  • 1 bell pepper any color, finely chopped
  • 8 large eggs
  • 1/2 cup milk or half-and-half for extra richness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup shredded cheddar cheese or your favorite cheese blend
  • 12 slices bread white, wheat, sourdough, or even croissants, cut into 1-inch cubes
  • 1/2 cup cooked hash browns or diced potatoes optional
  • 1/4 cup chopped fresh chives or parsley for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon until browned. If using lean sausage, you may need to add a tablespoon of oil. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If you're adding cooked hash browns or potatoes, stir them in now and cook for another 2 minutes. Remove from heat.
    1 pound breakfast sausage, 1 medium onion, 1 bell pepper, 1/2 cup cooked hash browns or diced potatoes
  3. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy. Stir in half of the shredded cheese.
    8 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 cup shredded cheddar cheese
  4. Evenly scatter the cubed bread into the prepared baking dish. Spoon the sausage and vegetable mixture over the bread cubes. Pour the egg mixture evenly over the bread and sausage, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the egg mixture.
    12 slices bread, 1 pound breakfast sausage, 1 medium onion, 1 bell pepper, 8 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
  5. At this point, you can cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours. This allows the bread to soak up the egg mixture beautifully, resulting in an even more tender casserole.
  6. When ready to bake, remove the casserole from the refrigerator (if you chilled it). Sprinkle the remaining cheese over the top.
    1 cup shredded cheddar cheese
  7. Bake uncovered for 45-55 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted near the center should come out clean.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chives or parsley, if desired.
    1/4 cup chopped fresh chives or parsley

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.
Reheat in the oven at 350°F (175°C) or in the microwave.
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