Description
A make-ahead breakfast casserole featuring layers of bread, eggs, cheese, and sausage, ready to bake in the morning.
Ingredients
Scale
- 1 loaf (about 12 slices) French bread or sturdy white bread, cut into 1-inch cubes
- 1 pound breakfast sausage, cooked and drained
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 large eggs
- 2 cups milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease a 9×13 inch baking dish.
- Spread half of the bread cubes evenly in the bottom of the prepared dish.
- Sprinkle half of the cooked sausage and half of the cheddar cheese over the bread layer.
- Repeat the layers with the remaining bread, sausage, and cheddar cheese.
- In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Sprinkle the Monterey Jack cheese over the top.
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 8 hours or overnight.
- Preheat your oven to 350 degrees F (175 degrees C) before baking.
- Remove the plastic wrap.
- Bake for 45 to 55 minutes, or until the center is set and the top is golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Notes
- You can substitute turkey sausage for pork sausage if desired.
- Use any sturdy bread that holds up well to moisture, like sourdough or Texas toast.
- If the top browns too quickly during baking, loosely cover it with aluminum foil for the last 15 minutes.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
- Cholesterol: 180
Keywords: breakfast casserole, overnight recipe, make ahead breakfast, egg bake, sausage, brunch