Overnight Sausage and Egg Breakfast Casserole
A comforting and hearty breakfast casserole perfect for make-ahead meals that the whole family will love.
Ingredients
Main Ingredients
- 1 lb breakfast sausage Use your favorite type; spicy sausage gives a kick, while mild is great for kids.
- 8 large eggs Fresh eggs are always a good choice for the best flavor and texture.
- 2 cups milk Whole milk will make the casserole extra creamy, but low-fat works too.
- 6 cups bread cubes Stale bread, like crusty French or sourdough, is ideal for soaking up the egg mixture.
- 2 cups shredded cheese Cheddar is traditional, but feel free to mix in Monterey Jack or a flavorful blend.
- 1 tsp salt To enhance all the delicious flavors.
- 1/2 tsp black pepper This adds just the right amount of warmth.
- 1/2 tsp garlic powder For depth and rich flavor.
Optional Toppings
- Fresh herbs or diced green onions To garnish before serving.
Instructions
Cooking
- In a large skillet, brown the sausage over medium heat, breaking it into crumbles as it cooks. Drain excess grease if needed and set aside.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Place your bread cubes into a greased 9x13-inch baking dish and layer the cooked sausage evenly over the bread.
- Sprinkle the shredded cheese on top of the sausage.
- Gently pour the egg mixture over the bread, sausage, and cheese. Press down lightly with a spatula to ensure the bread gets fully soaked.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat your oven to 325°F (163°C). Remove plastic wrap and bake for 45 minutes or until golden and puffed.
- Allow the casserole to sit for about 10 minutes before slicing to help it set.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. For freezing, tightly wrap any unbaked portions in aluminum foil. Reheat slices in the microwave or warm oven before serving.