Make-Ahead Breakfast Casserole Recipe

Bread: Forms the base of the casserole, providing structure and absorbing the egg mixture.

Sausage: Adds a savory and flavorful protein element to the dish.

Cheddar cheese: Melts into the casserole, adding a rich and creamy texture.

Eggs: Bind the ingredients together and provide a fluffy texture.

Milk: Combines with the eggs to create a custard-like mixture that soaks into the bread.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a hint of spice and balances the flavors.

For a fluffier texture, try using day-old bread instead of fresh. The slightly stale bread will absorb the egg mixture better, resulting in a more cohesive and less soggy casserole.

• cubed bread - Substitute with cubed whole wheat bread: Adds more fiber and nutrients.

• cubed bread - Substitute with cubed gluten-free bread: Suitable for those with gluten intolerance.

• cooked and crumbled sausage - Substitute with cooked and crumbled turkey sausage: Lower in fat and calories.

• cooked and crumbled sausage - Substitute with cooked and crumbled vegetarian sausage: Suitable for vegetarians.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Provides a milder flavor and melts well.

• shredded cheddar cheese - Substitute with shredded dairy-free cheese: Suitable for those who are lactose intolerant or vegan.

• beaten eggs - Substitute with egg substitute: Suitable for those with egg allergies or vegans.

• beaten eggs - Substitute with flaxseed meal and water mixture: A vegan alternative that provides similar binding properties.

• milk - Substitute with almond milk: A dairy-free alternative that is lower in calories.

• milk - Substitute with soy milk: A dairy-free alternative that is higher in protein.

• salt - Substitute with sea salt: Provides a different mineral content and flavor.

• black pepper - Substitute with white pepper: Offers a milder and slightly different flavor profile.

• Allow the casserole to cool completely before storing to prevent condensation, which can make it soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days.
• For longer storage, portion the casserole into individual servings and place them in airtight containers or freezer-safe bags.
• Label each container with the date and contents to keep track of freshness.
• To freeze, ensure the casserole is well-wrapped to prevent freezer burn. Use heavy-duty aluminum foil or double-wrap with plastic wrap and place in a freezer-safe bag.
• When ready to enjoy, thaw the casserole in the refrigerator overnight.
• Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through, about 20-30 minutes.
• For added freshness, sprinkle a bit of extra shredded cheese on top before reheating.
• Avoid refreezing the casserole once it has been thawed to maintain the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.

• Microwave Method:

  1. Cut a portion of the casserole and place it on a microwave-safe plate.
  2. Cover the plate with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the casserole in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, flipping halfway through, until the casserole is heated through and has a slightly crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove and let it cool for a minute before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole on a toaster oven-safe tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, or until warmed through and the cheese is melted.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C) until it is set and golden brown.

• Large mixing bowl: Essential for combining the cubed bread, cooked sausage, and shredded cheese together.

• Whisk: Used to beat the eggs and mix them thoroughly with milk, salt, and pepper.

• Another bowl: Needed to whisk together the beaten eggs, milk, salt, and pepper before combining with the bread mixture.

• Greased baking dish: The container where the combined mixture is transferred to and baked in the oven.

• Refrigerator: Used to store the casserole overnight to allow the flavors to meld together.

• Measuring cups: Necessary for accurately measuring the milk, salt, and pepper.

• Knife: Used to cube the bread into bite-sized pieces.

• Cutting board: Provides a safe surface to cube the bread.

• Spatula: Helpful for stirring the egg mixture into the bread mixture and ensuring it is well combined.

• Aluminum foil or plastic wrap: Used to cover the baking dish while it is being refrigerated overnight.

Pre-cook sausage: Cook and crumble the sausage the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Cube bread in advance: Cube the bread the night before and store it in an airtight container.

Mix dry ingredients: Combine the bread, sausage, and cheese in a bowl and refrigerate overnight.

Whisk wet ingredients: Whisk the eggs, milk, salt, and pepper the night before and store in the fridge.