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.
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
1 1/2 cups milk
2 tsp dijon mustard
- 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.
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.
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