Easy Overnight Breakfast Casserole
A cozy and customizable breakfast casserole filled with eggs, cheese, sausage, and veggies, perfect for family gatherings or a hearty weekday breakfast.
Ingredients
Main Ingredients
- 6 large Eggs Use egg whites for a lighter version.
- 2 cups Milk Whole milk for creaminess or almond milk for dairy-free.
- 1 pound Breakfast Sausage, crumbled Turkey sausage or omit for a vegetarian option.
- 2 cups Cheddar Cheese, shredded Sharp cheddar, pepper jack, or mozzarella can be used.
- 6-8 slices Bread, cubed Sourdough or whole grain, gluten-free bread works as well.
- 1 cup Bell Peppers, diced Frozen mixed peppers are a convenient substitute.
- 1 Onion, diced Shallots provide a sweeter flavor.
- to taste Salt and Pepper Essential for flavor.
Instructions
Preparation
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- In a skillet over medium heat, cook the crumbled sausage until browned and cooked through.
- In the mixing bowl with the egg mixture, add in the diced bell peppers, onions, cooked sausage, and cubed bread. Gently fold in the shredded cheese until everything is well coated.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Cover the dish with plastic wrap and place it in the refrigerator, allowing the bread to soak up the egg mixture overnight.
Cooking
- In the morning, remove the casserole from the fridge and preheat your oven to 350°F (175°C).
- Uncover the dish and bake for about 45 minutes until golden and set.
- Allow it to cool for a few minutes before slicing. Serve warm.
Notes
Herb infusion with fresh herbs enhances flavor. Customize with different vegetables to match your pantry. Store leftovers in an airtight container, refrigerated for up to three days or frozen for up to a month.