Go Back

Make-Ahead Sausage and Apple Breakfast Casserole

Make-ahead sausage and apple breakfast casserole combines browned breakfast sausage, tender apple, sharp cheddar, and bread cubes in an overnight egg-and-milk soak. Bake it covered, then uncovered, until the center is set for a hearty breakfast with a soft, savory texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 11 minutes
Chill and rest 8 hours 10 minutes
Total Time 9 hours 41 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray for coating
  • 1 lb breakfast sausage
  • 1 tbsp unsalted butter
  • 1 apple large, cored and cut into 1/2-inch pieces
  • 8 cups bread cubes 1-inch, from about 12 ounces sturdy bread
  • 1.5 cups sharp cheddar cheese shredded
  • 8 eggs large
  • 2.5 cups whole milk
  • 1 tbsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Cook the sausage in a large skillet over medium heat, breaking it into small pieces, for 8 to 10 minutes, until browned and cooked through; drain excess grease.
  3. Melt the butter in the skillet, add the apple, and cook for 4 to 5 minutes, stirring occasionally, until just tender.
  4. Spread the bread cubes in the prepared dish.
  5. Scatter the sausage, apple, and cheddar evenly over the bread.
  6. Whisk the eggs, milk, Dijon mustard, salt, and pepper in a large bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish and refrigerate for at least 8 hours and up to 24 hours.
  9. Heat the oven to 350°F.
  10. Let the casserole sit at room temperature while the oven heats, no longer than 30 minutes.
  11. Bake the covered casserole for 35 minutes.
  12. Uncover and bake for 20 to 25 minutes, until the center is set and reaches 160°F.
  13. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, let the bread absorb the egg mixture for at least 8 hours. Refrigerate leftovers for 3 to 4 days; this casserole can be frozen. For a dairy-free version, use unsweetened dairy-free milk and dairy-free cheddar.