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4.34 from 30 votes
Make-Ahead Breakfast Casserole
Prep Time
40 mins
Cook Time
45 mins
 

My Make-Ahead Breakfast Casserole can be made the night before or the day of, whenever you have energy, for the easiest breakfast ever.

Course: Breakfast/Brunch
Cuisine: American
Servings: 10 people
Author: Gemma Stafford
Ingredients
  • 12 large eggs
  • ¾ cup (6 fl oz/180 ml) whole milk
  • ½ cup (4 fl oz/120 ml) heavy cream
  • 1 pound (16 oz/450 g) uncased ground sausage, cooked
  • 2 cups (7 oz/200 g) shredded sharp cheddar cheese
  • 1 cup (8 oz/225 g) defrosted and drained frozen spinach (or veggies of your choice)
  • ½ medium onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups (6 oz/170 g) cubed, stale bread
Instructions
  1. Preheat the oven to 375°F (190°C) and butter a 9x13-inch (23x33 cm) baking dish. Set aside.

  2. In a large bowl, whisk eggs, milk, and cream until well beaten.

  3. Stir in the cooked sausage, cheese, spinach, onion, garlic, salt, and pepper.

  4. Finally, stir in the bread cubes until well coated and transfer to your prepared pan.

  5. Let the mixture sit on the counter for at least 30 minutes to allow the bread to absorb the liquid. Press down the bread so it is submerged in the liquid. (Note: you can make this up the night before and allow it to soak overnight in the fridge.)

  6. Bake for about 45 minutes, until the casserole is slightly puffed and firm and a knife inserted in the center comes out clean.

  7. Let the dish rest for 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days. To reheat, cover and place in a 300°F (150°C) oven for 15 minutes or warm up in the microwave.