Overnight Sausage and Egg Breakfast Casserole
A hearty and savory casserole made with sausage, eggs, and cheese, perfect for preparing ahead for busy mornings.
Ingredients
Main Ingredients
- 1 pound breakfast sausage can substitute with turkey or veggie sausage
- 8 large eggs
- 2 cups milk almond milk for a dairy-free alternative
- 8 slices bread day-old or whole grain/gluten-free
- 2 cups shredded cheese Cheddar or blend of cheeses
Seasonings
- 1 teaspoon garlic powder for an extra kick
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- In a skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Grease a 9x13 inch baking dish. Layer the bread cubes evenly at the bottom. Sprinkle the cooked sausage over the bread, followed by the shredded cheese.
- Pour the egg mixture over the layers, pressing the bread down gently to absorb the liquid. Cover the dish with foil and refrigerate overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Bake the casserole (covered with foil) for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before slicing into squares—serve warm and enjoy your hearty breakfast!
Notes
For a healthier option, consider using egg whites, substituting half the sausage with vegetables, or using low-fat cheese. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual portions.