Description
This Easy Overnight Breakfast Casserole is a hearty and convenient dish perfect for busy mornings. Featuring savory breakfast sausage, sautéed onions, cubed bread, and a creamy egg mixture, it soaks overnight for optimal flavor and texture. Baked to golden perfection and topped with melted cheddar cheese, this casserole is customizable with your favorite veggies, making it a versatile and satisfying breakfast or brunch option.
Ingredients
Scale
Meat and Vegetables
- 1 pound breakfast sausage
- 1/2 onion, chopped
- Optional: chopped bell peppers, spinach, mushrooms (quantity to taste)
Egg Mixture
- 6 eggs
- 1 1/2 cups milk of choice
- 1 teaspoon mustard powder
- Salt and pepper to taste
Other
- 4 cups cubed bread
- 1 cup shredded cheddar cheese
Instructions
- Cook sausage and onions: In a skillet over medium heat, cook the breakfast sausage and chopped onions until the sausage is browned and the onions are tender. Drain any excess fat to avoid a greasy casserole.
- Whisk eggs and milk: In a large bowl, thoroughly whisk together the eggs, milk, mustard powder, salt, and pepper until well combined.
- Assemble layers: Grease a 9×13-inch baking dish. Layer the cubed bread evenly at the bottom, then spread the sausage and onion mixture on top, followed by the shredded cheddar cheese and any optional chopped vegetables you desire.
- Pour egg mixture: Carefully pour the egg mixture evenly over the layered bread, sausage, cheese, and veggies to ensure all pieces are soaked.
- Refrigerate overnight: Cover the baking dish tightly and refrigerate overnight to allow the bread to absorb the egg mixture fully.
- Preheat oven: In the morning, preheat your oven to 350°F (175°C) to prepare for baking.
- Bake casserole: Bake the casserole uncovered for 45-50 minutes until the top is golden brown and the center is set and firm.
- Let cool and serve: Allow the casserole to cool slightly before slicing into portions and serving warm. Enjoy your flavorful and easy breakfast!
Notes
- Use day-old or slightly stale bread for better absorption of the egg mixture.
- Feel free to add or substitute your favorite breakfast vegetables for variety.
- To make this casserole gluten free, use gluten-free bread.
- You can prepare this casserole the night before to save time in the morning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
