Sausage Breakfast Casserole

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This overnight sausage breakfast casserole is made with savory breakfast sausage, apples, dried cranberries, sage, bread, and cheese. Assemble it the night before for an easy Christmas morning breakfast, Easter brunch, or Mother's Day celebration.

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 1

Resting time 12

Total Time 13 20

Servings servings

Calories 447kcal

Author Beth Neels

Equipment

Ingredients

1 pound Regular pork breakfast sausage
½ cup Onion, finely diced
1 heaping cup Honeycrisp apple, finely diced
½ cup Sweetened dried cranberries
2 cups Shredded cheddar cheese
1 teaspoon Fresh sage, chopped
1 loaf Day-old Italian bread, cubed about 10 cups
8 Large eggs
3 cups Whole milk
½ teaspoon Salt
½ teaspoon Black Pepper

Instructions

Brown the pork sausage in a heavy-bottomed skillet over medium-high heat.
1 pound Regular pork breakfast sausage
When the sausage is almost done, lower the heat and add the onion.
½ cup Onion, finely diced
Add all of the ingredients to a large mixing bowl to make stirring easier.
1 heaping cup Honeycrisp apple, finely diced, ½ cup Sweetened dried cranberries, 2 cups Shredded cheddar cheese, 1 teaspoon Fresh sage, chopped, 1 loaf Day-old Italian bread, cubed
Whisk the eggs, then whisk in the milk.
8 Large eggs, 3 cups Whole milk
Pour egg mixture over the bread. Add salt and pepper. Gently stir the ingredients in a large bowl. Make sure the bread cubes are moist.
½ teaspoon Salt, ½ teaspoon Black Pepper
Grease a 9×13-inch casserole dish with butter or margarine, or spray it with cooking spray. Pour the casserole ingredients into the prepared baking dish. Cover. Refrigerate overnight.
Remove the casserole from the refrigerator while the oven preheats to 350°F. Bake the covered casserole for about 30 minutes. Uncover and bake for about 30 more minutes, or until the top is golden brown and the center reaches 165°F on an instant-read thermometer.
Let the casserole stand for about 10 minutes to rest. Slice it into squares.

Notes

Assemble the casserole the night before and refrigerate for at least 8 hours to allow the bread to absorb the custard.
Whole milk works well, but you can replace some of it with heavy cream for a richer casserole.
Brioche, challah, or crusty Italian bread can be used.
Leftovers can be refrigerated in an airtight container for 3–4 days.
Reheat individual servings in the microwave or cover with foil and warm in a 350°F oven until heated through.

Nutrition