Description

A hearty, freezer-friendly breakfast casserole that is perfect for meal prep. This easy-to-make dish combines savory sausage, sharp cheddar, and mozzarella cheese with a fluffy egg custard, allowing you to enjoy a delicious, hot breakfast with minimal morning effort.

Ingredients

Scale

1 loaf day-old bread (about 400g), torn into 1-inch cubes
1 pound (450g) breakfast sausage, casings removed and crumbled
10 large eggs
2 cups (480ml) whole milk
1/2 cup (120ml) heavy cream
2 cups (200g) sharp cheddar cheese, shredded
1 cup (100g) mozzarella cheese, shredded
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon paprika
Salt and black pepper to taste
Optional: 1 cup diced bell peppers, 1/2 cup fried onions, hot sauce

Instructions

Preheat oven to 350°F (175°C).
Tear or cut day-old bread into 1-inch cubes. Spread on baking sheets and dry in a low oven (200°F) for 10 minutes or leave on counter overnight until dry.
Heat a large skillet over medium heat. Cook the crumbled sausage until browned, breaking it up with a wooden spoon. Drain excess grease if necessary, then set aside to cool slightly.
In a large mixing bowl, whisk eggs until frothy. Add milk, heavy cream, salt, pepper, and dried herbs. Whisk vigorously to incorporate air.
In a 9×13 inch baking dish, layer half of the bread cubes. Sprinkle half of the cooked sausage and half of the cheese over the bread. Add remaining bread, then the rest of the sausage.
Pour the egg mixture evenly over the layers. Press down gently with a spatula to ensure the bread is submerged.
Cover the dish with plastic wrap or foil and refrigerate for at least 1 hour or overnight (optional but recommended).
Remove from fridge and let sit for 15 minutes while oven heats. Bake for 45-50 minutes until the top is golden brown and the center is set.
If the top browns too quickly, cover loosely with foil during baking.
Let the casserole cool for 10 minutes before slicing into 9 or 12 squares.

Notes

Ensure the bread is dry/stale to prevent a mushy texture. Shred your own cheese for better melting. Let the casserole rest for 10 minutes after baking to allow it to set properly. For meal prep, slice before freezing and wrap individually.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/9
Calories: 380
Sugar: 3
Sodium: 650
Fat: 22
Saturated Fat: 10
Carbohydrates: 25
Fiber: 1
Protein: 22

Keywords: breakfast casserole, meal prep, sausage and egg, cheesy breakfast, freezer friendly, easy breakfast, make ahead breakfast