Make-Ahead Breakfast Casserole

This breakfast casserole features a rich egg custard made by whisking together eggs, whole milk, and heavy cream. Into this mixture, cooked ground sausage, shredded sharp cheddar cheese, defrosted spinach, diced onion, crushed garlic, salt, and pepper are stirred. Cubed stale bread is added last, then the entire mixture is allowed to sit so the bread absorbs the liquid, creating a tender binding for the casserole.

Baked in a buttered 9x13-inch dish, the casserole rises and firms in about 45 minutes, forming a golden, slightly puffed top. The texture is soft and moist with savory sausage flavor balanced by melted cheese and vegetables.

This casserole is ideal for breakfast or brunch and can be made the night before, soaking overnight in the fridge, then baked in the morning. Leftovers can be stored refrigerated for up to three days and reheated covered in the oven or microwave.