Trisha Yearwood's breakfast casserole is a popular make-ahead dish, known for its hearty combination of bread, eggs, sausage, cheese, and vegetables. Here's a breakdown of the essential components and preparation:

Key Ingredients

• Bread Base: Cubed white bread, typically French bread or Italian loaf.
• Eggs & Dairy: Large eggs combined with milk (whole or 2%) form the custard base. Sour cream adds richness and tang.
• Meat: Breakfast sausage (mild or spicy), cooked and crumbled.
• Vegetables: Finely chopped onions and bell peppers sautéed until softened.
• Cheese: Shredded sharp cheddar cheese and shredded Monterey Jack cheese.
• Seasonings: Dry mustard powder, salt, and black pepper.

Preparation Overview

• Prep Ingredients: Cube bread. Brown sausage, drain excess fat. Sauté onions and peppers. Combine cheeses.
• Layer Casserole: Spread half the bread cubes in a greased 9x13-inch baking dish. Top with half the cooked sausage, half the sautéed vegetables, and half the cheese mixture. Repeat layers.
• Make Custard: Whisk eggs, milk, sour cream, mustard powder, salt, and pepper thoroughly.
• Soak: Pour the egg mixture evenly over the layered ingredients. Gently press down to ensure bread soaks up liquid.
• Chill: Cover and refrigerate overnight (minimum 8 hours, up to 24 hours).
• Bake: Preheat oven (typically 350°F / 175°C). Bake uncovered for 50-60 minutes, or until set, puffed, and golden brown. Rest for 5-10 minutes before serving.

Core Concepts

The recipe relies on a savory bread pudding technique. The overnight soak allows the bread to fully absorb the seasoned egg custard, creating a uniformly moist texture upon baking. The layers ensure even distribution of sausage, peppers, and cheese throughout the casserole.