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Ultimate Make-Ahead Sourdough Christmas Breakfast Casserole with Sausage and Gruyère

A golden-brown slice of Christmas breakfast casserole with sausage, melted cheese, and bread cubes on a white plate.

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A hearty, make-ahead savory egg and bread casserole featuring sausage and Gruyère cheese, perfect for feeding a crowd on Christmas morning.

Ingredients

Scale
  • 1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
  • 1 pound bulk breakfast sausage, cooked and drained
  • 1 1/2 cups shredded Gruyère cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. Arrange half of the sourdough cubes in the bottom of the prepared dish.
  3. Sprinkle the cooked sausage evenly over the bread layer.
  4. Top the sausage with the Gruyère and cheddar cheeses.
  5. Arrange the remaining sourdough cubes over the cheese layer.
  6. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and nutmeg until well combined.
  7. Pour the egg mixture slowly and evenly over the bread and sausage layers in the baking dish. Gently press down on the bread to help it absorb the liquid.
  8. Cover the dish tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight.
  9. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  10. Bake uncovered for 50 to 60 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the center comes out clean.
  11. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • You can substitute the sausage with cooked bacon or ham for a different flavor profile.
  • If you are short on time, you can assemble this up to 4 hours ahead and reduce the initial chilling time.
  • For a crispier top, uncover the casserole for the last 15 minutes of baking.

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