Overnight Sausage and Egg Breakfast Casserole
Wake up to the warm, comforting flavors of this Overnight Sausage and Egg Breakfast Casserole, perfect for family gatherings or lazy weekends.
Ingredients
Main ingredients
- 1 pound breakfast sausage Choose your favorite type; spicy or mild works well.
- 8 large eggs The stars of the show, giving the casserole its fluffiness.
- 2 cups milk Use whole milk for a rich flavor or almond milk for a lighter option.
- 4 cups cubed bread Day-old bread works best; it absorbs all the deliciousness!
- 2 cups shredded cheese Cheddar or a blend of cheeses adds that gooey goodness.
- 1 teaspoon salt To enhance all the flavors.
- 1/2 teaspoon black pepper A little kick that balances the richness.
- to taste optional veggies (bell peppers, onions, spinach) Can add a nutritional boost and extra flavor.
Instructions
Preparation
- Brown the sausage in a non-stick skillet over medium heat until browned and cooked through.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until combined and frothy.
- In a greased 9x13-inch baking dish, layer the cubed bread, cooked sausage, and shredded cheese. Pour the egg mixture evenly over the top.
- Cover the dish with plastic wrap and let it rest in the refrigerator overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 45 minutes until set and golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for busy mornings. To reheat, thaw overnight and warm in a preheated oven at 350°F (175°C) for about 20 minutes.