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Ultimate Loaded Sausage Breakfast Casserole – Easy Make-Ahead Recipe

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This Ultimate Loaded Sausage Breakfast Casserole is a hearty, cheesy, and satisfying make-ahead dish perfect for brunches, holiday mornings, or lazy weekends. With creamy eggs, crispy edges, and layers of sausage, cheese, and vegetables, it’s a crowd-pleaser that simplifies your morning.

Ingredients

Scale
  • 1 pound breakfast sausage (raw crumbles, e.g., Jimmy Dean)
  • 8 large eggs (room temperature preferred)
  • 2 cups whole milk (2% works, but not skim)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (regular paprika works)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 cups cubed bread (stale or day-old sourdough or French bread)
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1 cup shredded mozzarella cheese
  • 1 medium onion, diced (yellow or white)
  • 1 bell pepper, diced (any color)
  • 2 tablespoons unsalted butter
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons of butter.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and crispy (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer sausage to a plate using a slotted spoon.
  3. In the same skillet with the sausage drippings, sauté the diced onion and bell pepper over medium heat for 4-5 minutes until softened. Transfer to the plate with the sausage.
  4. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined and slightly frothy (about 30 seconds).
  5. Spread the cubed bread evenly in the greased baking dish. Do not pack it down.
  6. Sprinkle the cooked sausage and sautéed vegetables evenly over the bread. Gently nestle some into the bread.
  7. Sprinkle 1 cup of cheddar and 1/2 cup of mozzarella over the sausage and bread. Reserve the remaining cheese for the top.
  8. Slowly pour the egg mixture over everything in a zigzag pattern. Gently press down with a spatula to help the liquid soak in. Let sit for 5 minutes at room temperature.
  9. Sprinkle the remaining 1 cup of cheddar and 1/2 cup of mozzarella over the top.
  10. Cover the dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and bubbly, and the center is set (a knife inserted in the middle comes out clean). For extra browning, broil for the last 2 minutes, watching closely.
  12. Let the casserole rest for 10 minutes before serving. Garnish with fresh chives or parsley if desired.

Notes

For make-ahead: Assemble everything except the final cheese layer the night before. Add cheese just before baking. Let the casserole sit at room temperature for 20 minutes before baking if refrigerated. For gluten-free, use sturdy gluten-free bread. For dairy-free, use unsweetened oat milk and dairy-free cheese (add in last 10 minutes of baking). Internal temperature should reach 160°F (71°C). Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage casserole, make-ahead breakfast, loaded breakfast casserole, holiday brunch, egg casserole

Find it online: https://cravemila.com/ultimate-loaded-sausage-breakfast-casserole-easy-make-ahead-recipe/