Description
This Easy Make-Ahead Breakfast Casserole is a hearty, customizable dish perfect for meal prep. Bursting with flavorful sausage, colorful vegetables, cheese, and eggs, all layered over cubes of crusty bread, it’s a crowd-pleaser for breakfast or brunch. Assemble it the night before and bake fresh in the morning. This recipe is versatile enough to accommodate various dietary preferences and is absolutely freezer-friendly!
Ingredients
Units
Scale
Bread Layer:
- 4 cups (175g or 6 oz) cubes of crusty bread*
Sausage & Vegetables:
- 1 teaspoon olive oil
- 1 pound ground pork sausage, casings removed*
- 1 teaspoon dried rosemary or Italian seasoning (optional)
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 2 garlic cloves, minced
- 2 cups (275g or 9-10 oz) chopped bell peppers
- 1 cup (100g or 3 oz) sliced mushrooms
- 1 cup roughly chopped fresh spinach
Egg Mixture:
- 12 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup (160ml) milk or half-and-half*
- 1 cup (100g or 3.5 oz.) shredded cheddar cheese
Optional Garnish:
- Green onion and/or chopped parsley
Instructions
- Prepare the Baking Dish:
Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange the bread cubes in an even layer at the bottom of the pan. - Cook Sausage and Vegetables:
Heat olive oil in a large skillet over medium heat. Add sausage and rosemary or Italian seasoning (if using) and break it into bite-sized pieces as it begins to cook. Add the onion, garlic, bell peppers, mushrooms, and spinach. Cook until the vegetables soften and the sausage is mostly cooked through, about 5–6 minutes. - Layer Ingredients:
Remove the sausage and vegetable mixture from the heat. Spread evenly over the cubed bread in the baking dish. - Mix and Pour Egg Mixture:
In a large mixing bowl, whisk together the eggs, salt, pepper, milk, and cheddar cheese. Pour this mixture evenly over the sausage and vegetable layer in the dish. Sprinkle additional salt and pepper on top, if desired. - Refrigerate Casserole:
Cover the casserole with plastic wrap or aluminum foil. Refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow it to sit at room temperature for 10–15 minutes as the oven preheats.) - Bake the Casserole:
Preheat the oven to 375°F (191°C). Bake the casserole uncovered for 40–45 minutes, or until the top is golden, the edges are crispy, and a toothpick inserted in the center comes out clean. - Cool and Serve:
Let the casserole cool for 10 minutes before slicing and serving. Garnish with chopped green onion or parsley, if desired. - Store Leftovers:
Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave when ready to serve.
Notes
- Make Ahead Instructions: Assemble the casserole up to step 5, cover, and refrigerate for up to 24 hours. Alternatively, you can freeze it for up to 3 months before baking. Thaw overnight in the refrigerator, then bake at 375°F (191°C) as directed.
- Bread Substitute: Replace the bread with 3 cups (380g) frozen hash browns (no need to thaw) or cooked, diced fresh potatoes.
- Meat Options: Swap the sausage for ground turkey, beef, chicken, bacon, or even pre-cooked ham.
- Vegetarian Option: Omit the meat and add an extra cup of vegetables.
- Cheese Options: Substitute cheddar with feta, pepper jack, Swiss, or smoked gouda to customize flavors.
- Half Recipe: Halve all ingredients and bake in a 9×9-inch square pan for about 32–36 minutes.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of casserole)
- Calories: 260
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 220mg
