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
- Use sturdy bread like French bread or sourdough. Softer sandwich bread can become too soft unless lightly toasted first.
- For best texture, refrigerate the assembled casserole overnight so the bread fully absorbs the egg mixture. If needed, let it sit at least 30 minutes before baking.
- Cook the sausage completely and drain well to avoid excess grease in the finished casserole.
- Let the refrigerated dish sit at room temperature for 20 to 30 minutes while the oven preheats for more even cooking.
- The casserole is done when the center is set and no longer jiggly. A knife inserted in the middle should come out clean, about 160°F internally.
- If the top browns too quickly, loosely cover with foil during the last part of baking.
- Let the casserole rest for 10 to 15 minutes before serving so it slices cleanly.
- Store leftovers covered in the refrigerator for up to 3 to 4 days. Reheat before serving.
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
