Make-Ahead Mother’s Day Brunch Casserole for a Crowd
This overnight breakfast casserole combines eggs, bread, and cheese into a hearty dish that feeds 12 people. You’ll assemble everything the night before, then just pop it in the oven while coffee brews.
No morning prep work means you can actually enjoy Mother’s Day instead of standing over the stove flipping pancakes for an hour.
Why Day-Old Bread Works Better Than Fresh
Slightly stale bread soaks up the egg mixture without falling apart or turning mushy. Fresh bread gets soggy and can make your casserole watery. Day-old challah, brioche, or thick-cut white bread work best because they hold their structure.
If you only have fresh bread, cut it into cubes and let them sit out for 2-3 hours before assembling the casserole. You want the bread to feel firm but not rock-hard.
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Getting the Overnight Rest Right
The casserole needs at least 4 hours in the fridge, but overnight (8-12 hours) gives you the best texture. The bread fully absorbs the custard, and the flavors meld together.
Don’t let it sit longer than 24 hours or the bread breaks down too much. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on top.
Make-Ahead Mother’s Day Brunch Casserole for a Crowd
Ingredients
Garnish
Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Plastic wrap
Instructions
- Prepare dish: Butter a 9×13-inch baking dish. Spread the bread cubes evenly in the prepared dish.
- Cook sausage mixture: Heat a large skillet over medium heat. Cook the sausage, breaking it into small pieces with a spoon, until browned and cooked through, about 6-8 minutes. Add the onion and bell pepper and cook until softened, 4-5 minutes more. Let cool for 10 minutes.
- Layer ingredients: Sprinkle the sausage mixture over the bread cubes. Top with both cheeses, distributing evenly.
- Make custard base: In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until well combined. Pour the egg mixture evenly over the bread and sausage, making sure all bread pieces are moistened.
- Chill overnight: Cover tightly with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours or overnight (up to 24 hours).
- Prepare for baking: Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Remove plastic wrap.
- Bake and serve: Bake for 45-50 minutes, until the center is set and doesn’t jiggle when gently shaken, the top is golden brown, and a knife inserted in the center comes out with just a few moist crumbs. Let rest for 10 minutes before serving. Garnish with fresh chives.
Nutrition Facts
Per Serving (1 serving)
