Description
A stress-free, make-ahead brunch casserole featuring savory breakfast sausage, sharp cheddar cheese, and a creamy egg custard baked in a 9×13 dish. Perfect for feeding a crowd with crispy edges and a soft, custardy center.
Ingredients
- 1 large loaf French bread or baguette (16–20 oz / 450-550g), torn into 1-2 inch chunks
- 1 pound (450g) breakfast sausage (pork, sage and pepper blend preferred)
- 2 cups (200g) sharp cheddar cheese, freshly shredded
- 1 medium yellow onion, diced (about 150g)
- 4–5 stalks green onions, sliced (about 30g)
- 12 large eggs
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste based on sausage saltiness)
Instructions
- Preheat oven to 350°F (175°C).
- Tear the bread into bite-sized chunks and place them in a 9×13 inch baking dish in a single layer. If using fresh bread, let it sit out for an hour to stale slightly.
- Heat a large skillet over medium heat. Add the sausage and cook for 5-7 minutes until browned and cooked through, breaking it up with a spoon. Add the diced yellow onion halfway through and cook until soft and translucent (3-4 minutes). Drain excess grease if necessary.
- Spread the sausage and onion mixture evenly over the bread in the baking dish.
- In a large mixing bowl, whisk the eggs, heavy cream, whole milk, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt vigorously for 1-2 minutes until frothy.
- Pour the egg mixture evenly over the bread and sausage. Use a spatula to gently press down on the bread to ensure it absorbs the liquid.
- Sprinkle the shredded cheddar cheese evenly over the top, then scatter the sliced green onions over the cheese.
- Bake for 45-50 minutes until the top is golden brown, puffed, and set. If browning too quickly, cover loosely with foil for the last 10 minutes.
- Remove from oven and let rest for 10 minutes before cutting to allow the custard to set.
- Cut into squares and serve warm.
Notes
Day-old bread is crucial to prevent a soggy casserole. If using fresh bread, toast it at 300°F for 10 minutes to dry it out. Whisking the eggs vigorously incorporates air for a fluffier texture. Grating your own cheese ensures smooth melting. This recipe can be assembled the night before, covered, and refrigerated; add 5-10 minutes to baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: breakfast casserole, brunch recipe, sausage and egg casserole, make ahead breakfast, cheddar cheese casserole, weekend brunch, crowd-pleasing breakfast