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Easy Make-Ahead Breakfast Casserole for Holiday Mornings

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This overnight breakfast casserole is the perfect solution for holiday mornings. Assemble it the night before, bake it in the morning, and enjoy a stress-free, delicious breakfast with family and friends.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 8 large eggs, room temperature
  • 2 cups whole milk (2% works too)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 8 cups day-old crusty bread, cut into 1-inch cubes (about 1 large loaf of sourdough or French bread)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded smoked gouda cheese (about 4 ounces)
  • ¼ cup grated Parmesan cheese (for the top)
  • ½ cup roasted red peppers, chopped (optional)
  • ¼ cup chopped fresh parsley or chives (for garnish, optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a wooden spoon. Cook for 6 to 8 minutes, until browned and cooked through. Transfer to a plate lined with paper towels. Leave about 1 tablespoon of drippings in the pan.
  2. Sauté the vegetables: Add the diced onion and bell pepper to the same skillet with the reserved drippings. Cook over medium heat for 4 to 5 minutes, until the onion is translucent and the pepper has softened. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
  3. Prepare the bread: If your bread isn’t day-old, cube it and spread on a baking sheet. Toast in a 300°F oven for 8 to 10 minutes, just until dry. Let cool completely.
  4. Whisk the egg mixture: In a large mixing bowl, whisk the eggs until combined. Add the milk, salt, pepper, garlic powder, and smoked paprika. Whisk until smooth and slightly frothy.
  5. Assemble the casserole: Grease a 9×13-inch baking dish. Spread half the bread cubes evenly across the bottom. Top with half the cooked sausage and half the sautéed vegetables. Sprinkle half the cheddar and half the gouda over the top. Repeat the layers: remaining bread, remaining sausage and vegetables, remaining cheddar and gouda. Pour the egg mixture evenly over the casserole. Gently press down with a spatula. Sprinkle Parmesan cheese on top. Add roasted red peppers if using.
  6. Refrigerate overnight: Cover tightly with plastic wrap and then aluminum foil. Refrigerate for at least 8 hours, up to 24 hours.
  7. Bake: Remove from fridge and let sit at room temperature for 20 to 30 minutes while preheating oven to 350°F. Remove plastic wrap and foil. Bake uncovered for 45 to 55 minutes, until golden brown and puffed, and center is set but slightly jiggly. Tent with foil if browning too quickly.
  8. Rest and serve: Let rest for 10 minutes before slicing. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Use day-old bread for best texture. Grate your own cheese for better melting. Don’t skip the overnight rest—it allows the bread to absorb the egg mixture. Let the casserole rest for 10 minutes before slicing for cleaner pieces. For a vegetarian version, skip the sausage and add mushrooms and spinach. For a low-carb version, replace bread with thawed and squeezed-dry frozen hash browns and reduce milk to 1½ cups with ½ cup heavy cream.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, holiday breakfast, overnight casserole, egg casserole, sausage casserole

Find it online: https://lucastable.com/easy-make-ahead-breakfast-casserole-for-holiday-mornings/