Description
A rich, make-ahead breakfast casserole layered with butter-toasted bread, savory sausage, sharp cheddar, and fresh herbs. Assemble the night before and bake fresh on Easter morning for a crowd-friendly brunch that stays tender, set, and never soggy.
Equipment
- 9×13 inch baking dish
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Aluminum foil
- Rubber spatula
Ingredients
For the base
- 1 loaf day-old French bread (about 14 ounces), cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
For the filling
- 1 pound breakfast sausage
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 10 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon nutmeg
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the bread base
Preheat oven to 375°F. Toss the bread cubes with melted butter and 1/2 teaspoon salt. Spread onto a sheet pan and bake 10–12 minutes until lightly golden on the edges. Not hard. Just toasted. Let cool slightly. - Reduce oven to 350°F.
- Cook the filling
In a large skillet over medium heat, cook the sausage until browned. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more. Remove from heat and cool slightly. - Make the custard
In a large bowl whisk together eggs, milk, heavy cream, Dijon, dry mustard, salt, pepper, and nutmeg until fully combined. - Assemble
Grease a 9×13 baking dish. Spread toasted bread evenly in the bottom. Scatter sausage mixture over the bread. Sprinkle cheddar and Gruyère evenly across the top. Pour the egg mixture slowly over everything. Press gently with a spatula so the custard absorbs evenly. - Finish with chives and parsley.
- Rest
Cover tightly with foil and refrigerate overnight, or at least 1 hour if short on time. - Bake
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake covered for 30 minutes. Remove foil and bake another 20–25 minutes until the center is just set and lightly golden. The middle should be barely firm with no liquid movement. - Internal temperature should reach 165°F.
- Let rest 10 minutes before slicing.
Notes
Most overnight breakfast casseroles use plain bread cubes. Toasting the bread in butter first builds flavor and structure. It creates a lightly crisp exterior that absorbs custard evenly without collapsing. That small step prevents the soggy bottom that so many Easter casseroles suffer from. It tastes richer, but it also slices cleaner.
Make Ahead Instructions
Assemble fully, cover tightly, and refrigerate up to 24 hours before baking.
Freezing Instructions
Assemble but do not bake. Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in refrigerator before baking as directed.
Same Day Option
If not resting overnight, allow at least 60 minutes for the bread to absorb the custard before baking.
Storage
Store leftovers covered in the refrigerator up to 4 days.
Reheating
Reheat individual slices in a 325°F oven for 10–15 minutes or microwave gently in 30 second intervals.
Variations
Ham Version
Replace sausage with 1 1/2 cups diced baked ham.
Vegetarian Version
Omit sausage and increase vegetables. Add sautéed mushrooms and spinach.
Hash Brown Version
Replace bread with 3 1/2 cups thawed frozen hash browns. Sauté hash browns in butter until lightly crisp before assembling.
Spice Option
Add a pinch of cayenne or crushed red pepper for subtle heat.
Serving Suggestions
Serve with fresh fruit, roasted asparagus, citrus salad, or hot cross buns for Easter brunch.
Nutrition
- Serving Size: 1 Serving
- Calories: Approximately 420 calories
- Sugar: 4g
- Sodium: 680g
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210g
