Overnight Sausage and Egg Breakfast Casserole
Serves 8 – 10 | Prep: 5 min | Cook: 55 min | Total: 1 hr
If you’re like me, holiday magic happens with the kitchen drama kept at bay, and this casserole understands the assignment. Cheesy, hearty, and made ahead so you can sip your coffee instead of scrambling at the stove. That is what makes this casserole your new best friend. ☕️
Ingredients
- 7 slices bread, cubed
- 1 lb sausage, browned and drained (Jimmy Dean – Hot is a family favorite.)
- ½ cup finely diced onion
- ½ cup finely diced bell pepper, any color
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 tsp dry mustard
- 1 tsp salt
- Pepper to taste
Instructions
- Grease a 9×13 inch baking dish and spread the bread cubes evenly in the bottom.
- Brown the sausage in a skillet. Add the onion and bell pepper and cook until softened. Stir in the garlic for the last 30 seconds, just until fragrant (don’t burn it, it’ll get bitter).
- Spoon the sausage and veggie mixture evenly over the bread, then sprinkle the cheese on top like you mean it.
- In a large measuring cup, whisk together the eggs, milk, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over everything, making sure it soaks all the way down.
- Cover and refrigerate overnight.
- In the morning, bake uncovered at 350°F for about 55 minutes, until puffed, set, and lightly golden on top.
Serve it up with your favorite hot sauce, coffee, or just plain love. Even better, make a second batch! You’ll want leftovers for sure.
