You can assemble this Sausage Breakfast Casserole the night before and simply bake it in the morning for a warm, satisfying meal. It’s perfect for feeding a crowd or for an easy, low-stress morning.
Make-ahead breakfasts are a lifesaver.
This sausage breakfast casserole comes together the night before so all you have to do in the morning is pop it in the oven. The result is a golden, custardy casserole made of bread cubes soaked in an egg custard, studded with sausage, cheese, spinach, and tomatoes. Leftovers reheat very well, making this a great option for busy households.
Think of this dish as a savory bread pudding or a french toast casserole with a savory twist. The technique is the same: assemble, chill overnight, then bake until the custard sets.
It’s an ideal recipe for holiday mornings like Christmas, for brunch guests, or any time you want a hands-off breakfast that tastes homemade. The ingredients are flexible, so you can swap vegetables, cheeses, or meats to suit your preferences.
Step by Step Overview:
Start by cubing a good-quality loaf of bread into bite-sized pieces. Day-old bread is best because it soaks up the custard without becoming mushy. If your bread is very fresh, briefly toast the cubes at 350°F for about 10 minutes until they’re lightly golden to dry them out.
Place the bread cubes in a buttered casserole dish and add cooked, crumbled sausage, cooked and well-drained spinach, diced tomatoes, and grated cheddar cheese.
Cook the sausage in a skillet over medium heat until no longer pink, about 5–7 minutes, then drain any excess fat. Squeeze excess moisture from the cooked spinach so the casserole isn’t watery.
Whisk together 8 large eggs, 1 cup heavy cream, 1 cup milk, and a generous pinch of salt and black pepper until smooth. Pour the custard evenly over the bread and sausage mixture in the dish. The liquid may not immediately soak into every cube, and that’s fine—the bread will absorb the custard while the casserole chills overnight.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight or up to 18 hours.
In the morning, preheat the oven to 350°F and bake the casserole for about 1 hour, or until the custard is set and the top is golden brown. Let it rest a few minutes before serving.
This casserole pairs well with other breakfast favorites like pancakes, frittatas, or roasted breakfast potatoes for a heartier spread.
Recipe Variations
One of the benefits of an egg-based breakfast casserole is how adaptable it is. Swap the spinach and tomatoes for sautéed bell peppers, mushrooms, or green onions. Use crumbled bacon instead of sausage, or mix in different cheeses such as Monterey Jack, Swiss, or pepper jack for more flavor.
Feel free to add herbs like chopped parsley or chives for freshness, or a pinch of red pepper flakes for a touch of heat.
Recipe FAQ and Tips
Yes. Freeze leftovers in an airtight container for up to two months. Thaw overnight in the refrigerator before reheating.
Reheat in a 300°F oven for about 25–30 minutes until warmed through. Microwaving in short intervals works in a pinch but can make the texture slightly soggy.
This recipe relies on dairy for flavor and texture, so substituting almond milk will change the result. If you need a dairy-free version, consider a tested dairy-free custard alternative instead.
If you try the recipe, leave a rating and comment — feedback is always appreciated!
Make-ahead Sausage Breakfast Casserole
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Ingredients
- butter for greasing
- 1 lb fresh sweet Italian sausage cooked and crumbled
- 1 standard loaf day-old white bread (about 6 cups cubed)
- 1.5 cups grated cheddar cheese
- 9 oz fresh spinach cooked and well drained
- 2 tomatoes diced
- 8 large eggs
- 1 cup heavy cream
- 1 cup milk
- salt and pepper
Instructions
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Butter an 8×12-inch casserole dish and set it aside.
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In a large bowl, combine the cooked sausage, cubed bread, cheddar, cooked spinach, and diced tomatoes. Toss until evenly distributed and transfer the mixture to the prepared dish.
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In another bowl, whisk the eggs until lightly blended. Add the heavy cream, milk, and a big pinch of salt and pepper. Whisk until smooth and pour over the bread mixture. It’s okay if the liquid doesn’t immediately cover all the bread—overnight refrigeration will allow the custard to absorb.
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Cover the casserole tightly with plastic wrap or foil and refrigerate overnight or up to 18 hours.
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Preheat the oven to 350°F. Bake the casserole for about 1 hour, until the custard is set and the top is golden brown. Allow to rest a few minutes, then slice and serve.
Nutrition
Nutrition is an estimate and provided for informational purposes only.
Post updated in November 2018. Originally published September 2013.