Overnight Sausage and Egg Breakfast Casserole
This easy Overnight Sausage and Egg Breakfast Casserole has all your favorite breakfast foods in one great dish. The perfect thing to serve your overnight guests.
Servings 8 servings
Ingredients
- ½ green or red bell pepper diced
- ½ medium onion diced
- 1 pound bulk sausage your choice of mild to hot
- 6 slices white bread cubed
- 8 ounces sharp cheddar cheese grated
- 8 eggs beaten
- 2 cups milk
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cook the bell pepper, onion, and sausage in a large skillet over medium-high heat until cooked through (no pink remains). Drain on paper towels.½ green or red bell pepper, ½ medium onion, 1 pound bulk sausage
- Cut bread into about ½ inch cubes. Grate the cheese.6 slices white bread, 8 ounces sharp cheddar cheese
- Beat together the eggs, milk, mustard, salt, and pepper8 eggs, 2 cups milk, 1 teaspoon dry mustard powder, ½ teaspoon salt, ½ teaspoon ground black pepper
- In a lightly greased 13x9 baking pan or casserole dish, layer the bread cubes, sausage and cheese in that order.
- Pour the milk and egg mixture all over making sure to get some onto all the bread cubes.
- Cover with foil and refrigerate overnight.
- The next morning, preheat the oven to 350F. Uncover casserole and bake for 45 minutes.
Notes
- Leftovers keep 3 to 4 days well covered in the fridge.
- Freeze individual portions for up to 4 months. Wrap each serving individually and store in freezer bags. Allow to defrost in the fridge overnight and then reheat in the microwave or the oven.
Nutrition
Calories: 444kcal | Carbohydrates: 14g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 867mg | Potassium: 366mg | Fiber: 1g | Sugar: 5g | Vitamin A: 897IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 2mg
