Ingredients
Equipment
Method
- If your bread isn't already cubed, cut it into approximately 1-inch pieces. A slightly stale loaf works even better as it absorbs the egg mixture without becoming too mushy. Place the cubed bread into a large mixing bowl.1 loaf (16 oz) white bread or French bread
- In a large skillet over medium-high heat, brown the Italian sausage. If you're opting for the diced onion, add it to the skillet during the last few minutes of cooking the sausage, allowing it to soften and become fragrant. Drain off any excess grease from the cooked sausage and onion mixture.1 pound Italian sausage (mild or hot), 1/2 cup diced onion
- Add the cooked sausage (and onion, if used) and 1.5 cups of the shredded cheddar cheese, and the Monterey Jack cheese to the bowl with the cubed bread. Toss gently to distribute the ingredients evenly.1 loaf (16 oz) white bread or French bread, 1 pound Italian sausage (mild or hot), 1/2 cup diced onion, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- In a separate medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined. This liquid base is crucial for binding everything together and creating that delightful, custardy interior.1 dozen large eggs, 1 cup milk (whole or 2%), 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the egg mixture over the bread, sausage, and cheese mixture in the large bowl. Gently fold and stir everything together, ensuring all the bread cubes are coated. Let the mixture sit for about 5-10 minutes to allow the bread to absorb some of the liquid, which helps create a more even texture.1 loaf (16 oz) white bread or French bread, 1 pound Italian sausage (mild or hot), 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 dozen large eggs, 1 cup milk (whole or 2%), 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Generously grease a 9x13 inch baking dish with butter or cooking spray. This prevents the casserole from sticking and ensures easy serving.Butter or cooking spray
- Pour the entire contents of the mixing bowl into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.2 cups shredded cheddar cheese
- Tightly cover the baking dish with plastic wrap or aluminum foil. Refrigerate the casserole for at least 4 hours, or preferably overnight. This allows the flavors to meld beautifully and the bread to fully soak up the egg mixture.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the casserole.
- Bake for 45-60 minutes, or until the casserole is set in the center, golden brown on top, and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
- Allow the casserole to rest for about 10-15 minutes before slicing and serving. This is crucial for the casserole to set properly and makes it easier to cut clean portions.
- Garnish with fresh chives and parsley, if desired. Serve hot and enjoy the deliciousness of your Best Make-Ahead Crack Breakfast Casserole.1/4 cup chopped fresh chives, 1/4 cup chopped fresh parsley
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or larger quantities in the oven at 325°F (160°C).
