Overnight Sausage and Egg Breakfast Casserole
A cozy breakfast casserole filled with savory sausage, fluffy eggs, and rich cheese, perfect for feeding a crowd with minimal effort.
Ingredients
Main Ingredients
- 1 pound breakfast sausage Feel free to use turkey sausage for a lighter version.
- 8 large eggs Go for organic for added richness.
- 2 cups milk Whole milk creates a creamier texture; 2% or plant-based alternatives work too!
- 1 teaspoon salt Essential seasoning.
- 1 teaspoon pepper For flavor.
- 3 cups cubed bread Use day-old bread for best texture—ciabatta or sourdough recommended.
- 2 cups shredded cheese Cheddar is classic; feel free to mix it up with Monterey Jack or Swiss.
Optional Ingredients
- optional veggies (like bell peppers, onions, or spinach) Add for nutrition and flavor or keep it simple!
Instructions
Preparation
- In a large skillet over medium heat, crumble and cook the breakfast sausage until browned, about 5-7 minutes. Drain any excess fat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- In a greased 9x13-inch baking dish, layer the cubed bread, cooked sausage, shredded cheese, and any optional veggies you'd like to include.
- Pour the egg mixture evenly over the top, ensuring all the bread gets soaked.
- Cover the dish with plastic wrap or aluminum foil and refrigerate overnight (or at least for 4 hours) to let the flavors meld.
Baking
- Preheat your oven to 350°F (175°C) the next morning. Bake the casserole, uncovered, for 50-60 minutes until the top is golden and a toothpick inserted comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. To reheat, pop it into a 350°F (175°C) oven or microwave individual portions.