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Have you ever heard of featherbed eggs? Get ready to add a new favorite to your list of go-to breakfast casserole recipes—this is one of the tastiest and easiest make-ahead dishes around!
Before going to bed, simply line a baking dish with white bread, layer in cooked sausage and shredded cheese, and pour a mixture of eggs and milk over the whole thing. As it rests overnight in the fridge, the bread soaks up all that rich custard. The next morning, pop it in the oven while your coffee brews, and like magic, the casserole comes out light, puffy, and sliceable.
The light texture gives featherbed eggs their name, and the overnight prep makes mornings feel effortless. It’s perfect for a festive Mother’s Day brunch or anytime you’re hosting overnight guests. Egg recipes also make a great breakfast-for-dinner option!
Here are more delicious make-ahead breakfasts that make mornings easier.
What else can you add to featherbed eggs?
Think of this casserole as a blank slate. With a base of bread, cheese, eggs, and milk, it can be customized to suit just about any craving. Swap the breakfast sausage for cooked bacon, chorizo, cubed ham, or even a plant-based alternative. The cheese is just as flexible: Try pepper jack for a little heat, mozzarella for meltiness, parmesan for a sharper bite, or crumbled goat cheese for something tangy. Vegetables are welcome, too! Just be sure to sauté or blanch them first and dry them well before adding them so the casserole stays light and fluffy. Peppers, onion, mushrooms, spinach, or asparagus would all work well.
Do you have to make featherbed eggs ahead of time?
Yes, featherbed eggs should be made ahead so the bread can fully soak up the custard. If you’re short on time, the assembled casserole can rest in the fridge for six hours before baking instead of overnight.
How far in advance can you make featherbed eggs?
You can prep featherbed eggs up to 24 hours in advance. Before baking, let it sit at room temperature for 20 to 30 minutes while the oven preheats to ensure even cooking.
Leftovers keep well tightly covered in the refrigerator for up to three days. Reheat individual portions in the microwave for 30 to 60 seconds, or warm larger portions in a 300-degree oven until heated through. The fully baked casserole can also be frozen for up to one month—just wrap it tightly, then thaw overnight in the refrigerator before reheating.
Ingredients
- Salted butter, for the baking dish
- 8 oz. bulk breakfast sausage
- 6 slices white bread
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 8 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 Tbsp. chopped fresh chives
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Directions
- Step 1Generously butter a 9-by-13-inch baking dish.
- Step 2In a large skillet, cook the sausage over medium heat, breaking up the meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
- Step 3Line the bottom of the prepared baking dish with the bread, tearing the slices as necessary to create an even layer. Sprinkle with half the cheese, followed by the cooked sausage. Top with the remaining cheese.
- Step 4In a large bowl, whisk together the eggs, milk, heavy cream, chives, salt, and pepper. Pour the mixture over the cheese and sausage. Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight.
- Step 5In the morning, remove the baking dish from the refrigerator and let it sit at room temperature while the oven preheats. Preheat the oven to 350°F. Uncover the baking dish and bake until the eggs are puffy and golden brown, 35 to 40 minutes. Let sit 5 minutes before serving.
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