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a browned rye bread breakfast casserole with crumbled sausage, small onion pieces and melted smoked Gouda in a plain rectangular pan
Melissa Hart

Overnight Sausage Breakfast Casserole

Rye bread gives this overnight bake more backbone than soft sandwich bread. The caraway works with sausage and mustard without making breakfast taste like a deli sandwich. Press the bread into the custard before refrigerating it; dry islands won't soften by wishing. The waiting happens while you sleep, so the listed prep time covers the work, with an eight-hour soak added separately.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 oz sturdy rye bread cut into 1-inch cubes
  • 1 lb bulk pork breakfast sausage
  • 1 medium yellow onion diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 oz smoked Gouda shredded

Method
 

  1. Butter a metal 9-by-13-inch pan. Brown the sausage and onion in a skillet over medium heat for 10 minutes, breaking up the meat and cooking it to 160°F; drain and cool for 15 minutes.
  2. Whisk the eggs, milk, mustard, salt and pepper. Put the rye, sausage mixture and Gouda in the pan, pour over the custard and press the bread down.
  3. Cover and refrigerate for 8 to 12 hours; this soaking time is additional to the listed prep and cook times.
  4. Heat the oven to 350°F. Uncover the pan, tent it loosely with foil and bake for 30 minutes straight from the refrigerator.
  5. Remove the foil and bake for 20 to 25 minutes more, until puffed and the center registers 160°F. Rest for 10 minutes before slicing.