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A delicious holiday breakfast casserole that you can make ahead of time

Hearty Overnight Breakfast Casserole with Sourdough & Cheddar

This hearty overnight breakfast casserole features savory sausage, tangy sourdough, and sharp cheddar, all baked in a rich eggy custard.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8-10 slices day-old sourdough bread cubed
  • 1 lb breakfast sausage cooked and crumbled
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped bell peppers Optional

Equipment

  • skillet
  • 9x13 inch baking dish
  • large bowl
  • whisk

Method
 

Preparation
  1. Cook the breakfast sausage in a skillet until browned, then drain excess fat.
  2. Cut sourdough bread into 1-inch cubes.
  3. Layer half of the bread cubes in a 9x13 inch baking dish.
  4. Sprinkle half of the cooked sausage and cheddar cheese over the bread layer.
  5. Add remaining bread, sausage, cheese, and optional bell peppers.
  6. In a bowl, whisk together eggs, milk, dry mustard, salt, and pepper.
  7. Pour egg mixture evenly over the casserole, ensuring bread is moistened.
  8. Cover and refrigerate for at least 8 hours or overnight.
Baking
  1. Preheat oven to 350°F (175°C) and let casserole sit at room temperature for 30 minutes.
  2. Uncover and bake for 45-55 minutes until golden brown and a knife comes out clean.
  3. Let rest for 5-10 minutes before slicing and serving.

Notes

For best results, allow the casserole to chill overnight to fully absorb the egg mixture.