Ingredients
1 pound breakfast sausage
1/2 onion, chopped
6 eggs
1 1/2 cups milk of choice
1 teaspoon mustard powder
Salt and pepper to taste
4 cups cubed bread
1 cup shredded cheddar cheese
Optional: chopped bell peppers, spinach, mushrooms
Instructions
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In a skillet, cook sausage and onions over medium heat until the sausage is browned and the onions are softened. Drain any excess fat.
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In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.
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Grease a 9×13 baking dish and layer the cubed bread, sausage mixture, cheese, and any optional veggies.
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Pour the egg mixture evenly over the bread and sausage layers.
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Cover and refrigerate overnight to let the bread soak up the egg mixture.
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In the morning, preheat oven to 350°F (175°C).
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Bake uncovered for 45-50 minutes, or until golden brown on top and set in the center.
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Let cool slightly before slicing and serving.
Notes
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Vegetarian Version: Skip the sausage and use plant-based sausage or tofu, adding more veggies for texture.
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Gluten-Free: Use gluten-free bread and sausage to make this casserole gluten-free.
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Cheese Options: Try mozzarella, pepper jack, or Swiss cheese for a different flavor.
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Make-Ahead: Prepare the casserole the night before and bake it in the morning for a stress-free breakfast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Make-Ahead, Family Meals
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
