There are two types of people on holiday mornings: the ones who want to be slaving over a hot stove at 7 AM, and the ones who want to be sipping coffee in their pajamas while a miracle happens in the oven. I am firmly in the latter camp. This breakfast casserole is that miracle. It’s the one my mom made every Christmas, and the one I now make for every houseful of guests. It’s hearty, forgiving, and feels like a warm hug on a plate. The best part? You do all the work the night before.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 1 hr | 9 hrs (includes resting) | 8-10 | Easy |
Why You’ll Love This Recipe
- Make-ahead magic. Assemble it the night before, pop it in the fridge, and bake it in the morning.
- It feeds a crowd without breaking a sweat or the bank.
- It’s endlessly customizable. See the variations below—it’s a blank canvas for your breakfast dreams.
Grab These
- 1 pound breakfast sausage, casings removed (I use a mild Italian sausage for more flavor)
- 1 loaf (about 12 oz) of day-old French or Italian bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 teaspoon dry mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Butter, for greasing the pan
Let’s Make It
First, grab a 9×13 inch baking dish and butter it generously. This is your insurance policy against sticking.
Spread your cubed bread evenly in the prepared dish. Now, in a large skillet over medium-high heat, brown your sausage, breaking it up with a spoon as it cooks. Once it’s cooked through, use a slotted spoon to transfer it over the bread. Don’t drain the skillet! You’ve got flavor gold in there. In that same fat, sauté your onion and bell pepper until they’re softened, about 5-7 minutes. Scatter those over the sausage and bread. Top with 1 1/2 cups of the cheddar cheese.
In a large bowl, whisk together the eggs, milk, cream, dry mustard, salt, and pepper. Now, pour this custard mixture slowly and evenly over the entire casserole. Use a fork to gently press down on any bread cubes that are sticking up, so they can soak up that goodness. Sprinkle the remaining 1/2 cup of cheese on top.
Here’s the key: cover the dish tightly with plastic wrap and refrigerate it for at least 8 hours, or overnight. I know it’s hard to wait, but this lets the bread become one with the custard, giving you that perfect, creamy texture.
In the morning, take the casserole out of the fridge while you preheat the oven to 350°F (175°C). Bake it, uncovered, for 50-60 minutes. You want the top to be deeply golden brown and the center to be set (no jiggle when you shake the pan). Let it rest for 10 minutes before slicing—this helps it set up perfectly.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 28g |
| Carbohydrates | 22g |
| Fat | 31g |
| Fiber | 1g |
| Sugar | 7g |
| Note: Values are estimates |
Variations & Add-Ins
- Mushroom & Swiss: Swap the sausage for 8 oz of sautéed mushrooms and use Swiss cheese instead of cheddar.
- Everything Bagel: Use 1/2 lb cooked, chopped bacon instead of sausage and stir 2 tablespoons of everything bagel seasoning into the egg mixture.
- Veggie-Packed: Add a cup of thawed and squeezed-dry frozen spinach with the onions and peppers.
Serving Ideas
This is a meal in itself, but I always serve it with a big platter of fresh fruit and a pot of strong coffee. If you’re feeling fancy, a dollop of hot sauce or some fresh salsa on the side is divine.
Storage & Reheating
Cover leftovers and store in the fridge for up to 4 days. Reheat individual portions in the microwave for about 60-90 seconds. You can also reheat a larger portion, covered with foil, in a 350°F oven for 15-20 minutes.
My Two Cents (Pro-Tip)
Use day-old, sturdy bread. Fresh, soft bread will turn to absolute mush in the custard. A stale loaf, or even a bag of unseasoned croutons, holds its structure and gives you a much better texture.
You Asked, I’m Answering (FAQ)
- “Can I use bacon instead of sausage?” Absolutely! Just cook about 12 slices of bacon until crispy, crumble it, and use about 2 tablespoons of the bacon fat to cook your veggies.
- “The middle of my casserole is still wet!” This usually means your oven is running hot and the top cooked too fast before the center set. Next time, try baking at 325°F and tent the top with foil if it’s browning too quickly. For now, just pop it back in for another 10-15 minutes.