Breakfast Casserole
A make-ahead strata of cubed bread, eggs, milk, sausage and cheese baked until golden and bubbling for a hearty brunch.
Ingredients
Sausage Mixture
- 1 pound breakfast sausage pork or turkey, crumbled and cooked
- 1 cup onion diced
Custard and Assembly
- 10 large eggs room temperature
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups day-old bread cubed
- 1.5 cups cheddar cheese shredded
Instructions
Sausage Mixture
- Preheat oven to 375°F and grease a 9×13" baking dish.
- In a skillet over medium, cook the sausage and onion until the meat is no longer pink and the onion is fragrant, about 6 minutes.1 pound breakfast sausage, 1 cup onion
Custard and Assembly
- Whisk eggs, milk, salt, and pepper in a large bowl until smooth.10 large eggs, 2 cups whole milk, 0.5 teaspoon salt
- Fold in bread cubes, cooked sausage mixture, and cheese until evenly coated.1 pound breakfast sausage, 1 cup onion, 0.25 teaspoon black pepper
- Pour into prepared dish, bake 40–45 minutes until golden at edges and set in center.
- Let rest 10 minutes before slicing and serving.
Notes
Assemble the night before and refrigerate to save morning time.
Let the baked casserole rest so it firms up for clean slices.
Cool completely before freezing portions to preserve texture.