This easy sausage, egg and cheese breakfast casserole can be made ahead the night before and stored in the refrigerator before baking. Great for using leftover bread ends and any partial loaves you have stashed in the freezer.
If you’re anything like me, you have a collection of bread ends and miscellaneous partial loaves of bread in your freezer.
Because I hate wasting food and am often looking for ways to use up every last bit of food, our freezer is always overflowing with little odds and ends of kitchen staples.
Which brings me to this sausage, egg and cheese breakfast casserole. It is the perfect way to use up leftover bread!
I’ve shared a couple of other ways to use up bread ends before, but this is one savory option you don’t want to miss.
The beauty of this breakfast casserole is that you can make it the night before, then after storing in the fridge overnight, can pop it into the oven in the morning with ease.
Sausage is used in this recipe, but you can always swap this out for another protein such as ham or omit it altogether if sausage just isn’t your thing.
I typically buy whole wheat or multigrain bread, so that is what will go into this casserole most of the time. It bakes up wonderfully, so do not be afraid to use whole wheat bread here. If you have another type of bread, it will work just as well! Sourdough, multigrain, white bread, or just your basic sandwich bread — even a mix of multiple breads will be perfect!
Also, just about any shredded cheese will work in this make ahead breakfast casserole. Cheddar, colby jack, mozzarella, and even quesadilla cheese are all options we’ve used before — just use whatever you have on hand!
How to make Sausage Egg & Cheese Breakfast Casserole
- Spray a 9×13 inch baking dish with cooking spray and set aside.
- Cut or tear your bread into small pieces and place into the baking dish
- Sprinkle sausage and cheese over the bread pieces.
- Whisk together eggs and milk, then pour mixture over the bread, moving and stirring the bread gently to coat in the egg mixture.
- Cover and set in the refrigerator overnight. Note: if you are making this the day you will bake it, let it sit for at least 20 minutes before baking to allow the bread to soak in the egg mixture.
- Before baking, remove from refrigerator and uncover.
- Heat oven to 325F
- Place casserole in heated oven and bake for 55-60 minutes until center is set.
- Allow to cool slightly before serving
This breakfast casserole pairs wonderfully with fresh fruit – any fruit salad, or sliced fruit is perfect here!
Store the leftovers in the fridge, or freeze individual slices wrapped in wax paper and place in a freezer bag.
Print
Sausage, Egg & Cheese Breakfast Casserole
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: breakfast
- Method: bake
- Cuisine: casserole
Description
This easy sausage, egg and cheese breakfast casserole can be made ahead the night before and stored in the refrigerator before baking. Great for using leftover bread ends and any partial loaves you have stashed in the freezer.
Ingredients
1/2 loaf of bread, or about 10 slices or heels of bread
1/2 to 1 lb breakfast sausage, cooked, grease drained – the amount is up to you based on your preference
2 cups shredded cheese, cheddar or other
8 eggs
1 1/2 cups milk
2 tsp dijon mustard
Instructions
- Spray a 9×13 inch baking dish with cooking spray and set aside.
- Cut or tear your bread into small pieces and place into the baking dish
- Sprinkle sausage and cheese over the bread pieces.
- Whisk together eggs, milk, and dijon, then pour mixture over the bread, slightly moving and stirring the bread very gently with a fork to coat in the egg mixture.
- Cover and set in the refrigerator overnight. Note: if you are making this the day you will bake it, let it sit for at least 20 minutes before baking to allow the bread to soak in the egg mixture.
- Before baking, remove from the refrigerator and uncover.
- Heat oven to 325F.
- Place the casserole in a heated oven and bake for 55-60 minutes until the center is set.
- Allow to cool slightly before serving.
Notes
This is a versatile breakfast casserole! Here are some ideas to make it work for you:
- Whole wheat, multigrain, or regular white bread all work wonderfully in this casserole.
- Any shredded cheese works in the casserole too — cheddar, colby jack, mozzarella, quesadilla blend cheese, etc.
- Swap in ham or crumble in a little bacon, or omit the meat to make it your own.
Store the leftovers in the fridge, or freeze individual slices wrapped in wax paper and place in a freezer bag.
Keywords: breakfast, breakfast casserole, make ahead, overnight breakfast casserole, make ahead breakfast casserole, sausage, egg, cheese, holiday morning, easy recipes
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