Make Ahead Brunch Sausage Casserole
This makes a great weekend brunch just assemble and refrigerate for at least 6 hours or 24 hours before baking, for a larger yield increase the bread with same amount of egg, example for 7 slices of bread use 7 eggs, 8 slices of bread us 8 eggs and using a 13 x 9-inch pan, make certain to toast the bread first
Servings 6-8
Ingredients:
1 pound bulk sausage meat (mild or spicy)
1 medium onion, chopped
3 garlic cloves, chopped, optional (garlic lovers add in)
6 large eggs, beaten
2 cups milk or light cream
1 teaspoon mustard powder (can use 1 teaspoon Dijon mustard)
6 slices day-old bread, toasted then cubed
2-1/2 cups shredded cheddar cheese, divided (can use more)
salt and fresh ground black pepper, optional
Instructions:
Grease an 11 x 7 or a 13 x 9-inch baking pan.
In a skillet cook the sausage meat with onion and garlic (if using) drain fat then transfer to a large bowl.
In a bowl whisk eggs with milk or light cream and mustard then combine with sausage meat.
Add in toasted bread cubes and 1-1/2 cups cheddar cheese; toss gently to combine.
Season with salt and black pepper if desired.
Transfer to baking dish.
Cover and refrigerate for 6-24 hours.
When ready to bake preheat oven to 350 degrees F.
Remove plastic wrap and cover with foil.
Bake for 1 hour.
Reduce oven heat to 325 degrees F then uncover and continue baking for 30 minutes more or until set.
Sprinkle the top with 1 cup or more remaining shredded cheddar cheese and allow to melt.
Related posts:
- Make Ahead Italian Brunch Casserole
Broccoli-Sausage Egg Brunch Casserole
Make Ahead Sausage and Egg Enchiladas
Broccoli Sausage Egg Brunch Bake
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