Description
Make ahead sausage and egg breakfast casserole is a fantatstic way to start a holiday morning! You'll prep this overnight egg casserole the night before, pop it in the oven in the morning, and enjoy a stress-free breakfast without a lot of hassle.
Ingredients
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- 1 (12 oz) package ground breakfast pork sausage, like Jones or Jimmy Dean (thawed if purchased frozen)
- 10 eggs, lightly beaten
- 3 cups milk
- 1 tsp table salt
- 6 cups cubed day old bread (any bread)
- 2 cups shredded sharp Cheddar cheese
- 1/2 tsp black pepper
- 1/2 cup diced red pepper, optional
- Sliced green onion, optional
Instructions
- Grease a 9 x 13 x 2-inch (3-quart) casserole dish with butter or baking spray.
- In large skillet over medium-high heat, break up the sausage and cook, stirring frequently until fully cooked and no longer pink.
- Meanwhile, whisk together eggs, milk, and salt in a large bowl until thoroughly combined.
- Scatter half of the bread cubes in an even layer into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper (if using), and half of the cooked sausage. Repeat with remaining ingredients.
- Pour the egg mixture evenly over casserole, making sure to get it into all of the nooks and crannies of the bread cubes.
- Cover the dish tightly with foil and refrigerate overnight.
- When you’re ready to bake the casserole, preheat oven to 325° F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
- Sprinkle the casserole with sliced green onions (if using) and serve warm.
Notes
adapted from My Baking Addiction
- Prep Time: 15 minutes
- Overnight Chill Time: 12 hours
- Cook Time: 55 minutes
- Category: Breakfast & Brunch Recipes
- Cuisine: American
