Mother’s Day Brunch Casserole
This overnight breakfast casserole combines eggs, bread, and cheese into one dish you can prep the night before. Just pop it in the oven while Mom sleeps in.
It feeds a crowd without morning stress. The bread soaks up the custard base overnight, creating something between French toast and a quiche.
Why Day-Old Bread Works Better
Slightly stale bread absorbs the egg mixture without falling apart. Fresh bread gets soggy and can create mushy spots in your casserole. Day-old challah, brioche, or thick sandwich bread work best because they hold their structure.
If you only have fresh bread, cut it into cubes and let them sit out for a few hours before assembling. The drier surface helps the bread maintain some texture after baking.
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Make-Ahead Strategy That Actually Works
Assemble this casserole the night before, but don’t add the final cheese layer until morning. The overnight rest lets the bread fully absorb the custard, but adding cheese too early can make it rubbery.
Cover tightly with plastic wrap and refrigerate for 8 to 24 hours. Remove from the fridge 30 minutes before baking to take the chill off, then add your cheese layer and bake as directed.
Mother’s Day Brunch Casserole
Ingredients
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 bread cubes evenly in the prepared dish.
- Cook sausage: Cook sausage in a large skillet over medium-high heat, breaking it into small pieces with a spoon, until browned and cooked through, 6 to 8 minutes. Drain on paper towels and let cool slightly.
- Make custard: Whisk eggs, milk, Dijon mustard, salt, pepper, and nutmeg in a large bowl until well combined. Stir in cooked sausage, 1½ cups cheese, and green onions.
- Assemble casserole: Pour egg mixture over bread cubes, pressing bread down gently to ensure it’s mostly submerged. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Bring to temperature: Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°F.
- Bake casserole: Remove plastic wrap and sprinkle remaining ½ cup cheese over top. Bake for 40 to 45 minutes, until center is set and no longer jiggles when gently shaken, top is golden brown, and a knife inserted in center comes out with just a few moist crumbs.
Nutrition Facts
Per Serving (1 serving)
