I don’t know about you, but I’m not much of a morning person. I prefer staying up late and sleeping in. Even on those days when I do have to be up early, I find it difficult to get breakfast on the table and we end up having quick and easy breakfasts like cereal or fast food drive through. But, when I can prep ahead and simply pop a breakfast casserole into the oven while I get dressed for the day, I find it’s easier to feed the family breakfast.
This sausage and egg recipe is so perfect for a make ahead breakfast option! You can make the casserole then bake it immediately, or put it together the night before and then bake it the next morning. This is a fantastic option for any busy homeschooling day when you’ve got field trips or co-ops.
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It even makes a great breakfast for holidays, or vacation cooking when you want to sleep in but still have a yummy breakfast. Or it is perfect any time that you have overnight guests to feed in the morning.
Ingredients You’ll Need for this Make Ahead Sausage and Egg Breakfast Casserole
- 16 lb. package Sweet Italian sausage
- 6 eggs
- whole milk (you can also use almond milk)
- ½ teaspoon Pink salt
- garlic powder
- shredded cheddar cheese
- whole wheat bread
- cooking spray, I prefer coconut or olive oil spray.
You will also need a 9×13 casserole dish.
This recipe can be made gluten free by swapping out the bread for GF bread. The pork sausage can also be traded out for turkey sausage for a lower fat option.
What are your favorite make ahead breakfast recipes? Share your faves with me in the comments.
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