Easy Overnight Breakfast Casserole
A comforting breakfast casserole filled with layers of bread, eggs, cheese, and savory sausage, perfect for lazy mornings with family and friends.
Ingredients
Casserole Base
- 12 large large eggs Provide protein and structure.
- 2 cups milk Whole or plant-based milk can be used.
- 8 slices bread Stale bread works well.
- 2 cups shredded cheese Cheddar, Gruyère, or mozzarella can be used.
- 1 pound breakfast sausage Cooked and crumbled; turkey or veggie sausage alternatives are available.
- 1 onion, diced Can substitute with leeks.
- 1 bell pepper, diced Any color or sautéed veggies can be used.
- to taste salt and pepper Essential for flavor.
Instructions
Preparation
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- In a skillet over medium heat, sauté the diced onion and bell pepper until soft, about 5-7 minutes.
- If using sausage, cook in the same skillet until browned and crumbled, about 8-10 minutes. Drain excess fat.
- Tear the bread into bite-sized pieces and place in a greased baking dish. Layer the sautéed veggies and sausage on top.
- Sprinkle half of the shredded cheese over the bread and meat mixture.
- Pour the egg mixture evenly over the top, ensuring it seeps into the bread.
- Scatter the remaining cheese on top.
- Cover with foil and refrigerate overnight or for at least 4 hours.
Cooking
- Preheat oven to 350°F (175°C).
- Bake covered for 30 minutes, then remove the foil and bake for an additional 15 minutes or until golden and bubbly.
- Let rest for 10 minutes before slicing.
Notes
Add spinach or kale for greens, spices for a kick, or fruit for a sweet option. Leftovers can be stored for up to 3 days in the fridge and reheated in the oven.