Seven became twelve. That’s how it started. Easter was two weeks out, and our little family Easter—just us and my mom Linda—became us and Jake’s parents and his sister Darlene and her three kids. Jake mentioned it like he was telling me the weather forecast. Casual. Easy.
“Your mom is coming?” I said.
“And Dad. And Darlene and them.”
I had made my peace with hosting a nice brunch for seven. We’d do a ham, maybe some cinnamon rolls from scratch, a fresh salad. But twelve? Twelve is a different equation entirely. Twelve means I need something I can assemble the night before and just slide into the oven Easter morning while I’m trying to get three kids dressed for church and find Mason’s other good shoe.
This casserole is my answer to every holiday morning panic. You make it Saturday night—layer bread, sausage, eggs, cheese, and a creamy custard in a 9×13—then cover it and let it sit in the fridge overnight. Easter morning, all you do is pop it in the oven. By the time everyone’s dressed and the coffee is made, the house smells like sausage and melted cheese and the kind of morning that makes you grateful for a full table.
How to Make Easter Brunch Casserole
Brown the sausage Saturday night. Cook a pound of breakfast sausage in a skillet, breaking it into crumbles. Drain the fat. Season with a little sage and black pepper if your sausage doesn’t already have it. Let it cool while you prep everything else.
Layer the casserole. Grease a 9×13 baking dish. Layer cubed bread on the bottom—a sturdy white bread or challah works best. Scatter the cooked sausage over the bread, then add a layer of shredded cheddar and a handful of diced green onions or chives.
Pour the custard over everything. Whisk together eggs, milk, a splash of cream, salt, pepper, a pinch of mustard powder, and a little garlic powder. Pour it evenly over the layers, pressing the bread down gently so it absorbs the custard. Cover tightly with plastic wrap and refrigerate overnight—at least 8 hours.
Bake Easter morning. Remove from the fridge while the oven preheats to 350°F. Bake uncovered for 45-50 minutes until the top is golden and puffed and the center is set (not jiggly). Let it rest for 10 minutes before cutting into squares. It feeds 10-12 people easily, which is exactly what you need when seven becomes twelve.
For the full brunch spread, pair this with my Cream Cheese French Toast Casserole for something sweet, or my Nana Ruth’s Deviled Eggs for a savory side. And no Easter brunch is complete without my Strawberry Lemon Sheet Cake for dessert.
Maggie's Make-Ahead Easter Brunch Casserole
Ingredients
For the Casserole
- 1 loaf day-old bread about 8 cups cubed
- 10 large eggs
- 2 cups whole milk
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/3 cup fresh chives, chopped or 2 tbsp dried
- 1/4 cup fresh parsley, chopped or 1 tbsp dried
- 2 tbsp fresh dill, chopped optional
- 4 tbsp butter, melted for the dish
Optional Additions
- 1 cup cooked sausage, crumbled optional
- 1 cup diced ham optional, from leftover Easter ham
Instructions
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Cube day-old bread into 1-inch pieces and spread on a baking sheet to dry slightly. Shred cheeses and chop fresh herbs.
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Whisk together eggs, whole milk, Dijon mustard, salt, pepper, and nutmeg in a large bowl until thoroughly mixed. Add most of the fresh herbs.
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Pour melted butter into the bottom of a 9x13 baking dish. Layer half the bread cubes, pour a third of egg mixture over, add half the cheeses (and optional meat), then remaining bread, remaining egg mixture, and top with remaining cheese.
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Cover tightly with plastic wrap and refrigerate overnight (8-24 hours) so the bread absorbs the custard.
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Remove from refrigerator and let sit on counter while oven preheats to 350°F (about 10 minutes).
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Bake uncovered for 40-45 minutes until top is golden brown and a knife inserted in center comes out clean.
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Let rest 10 minutes before serving. Cut into squares or scoop like lasagna.
Recipe Notes
Can be assembled up to 24 hours ahead. Don't go longer or bread gets mushy. Reheats well at 350°F for 15 minutes covered with foil.
Common Questions
More Recipes You’ll Love
- Cream Cheese Stuffed French Toast Casserole (Easter Brunch Made the Night Before)
- Nana Ruth’s Strawberry Pretzel Salad
- Resurrection Morning Cinnamon Rolls (Overnight Easter Breakfast)
- Old-Fashioned Hot Cross Buns
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
The skillet that never leaves our stovetop. Pre-seasoned, affordable, and built to last.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
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