Overnight Sausage and Egg Casserole
A hearty breakfast casserole with savory sausage, eggs, cheese, and bread cubes that can be prepared the night before. Perfect for holiday mornings or feeding a crowd.
Ingredients
- 1 lb breakfast sausage, casings removed
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 6 slices white bread, cubed
- 2 cups sharp cheddar cheese, shredded
- 8 large eggs
- 2 cups whole milk
- 2 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 green onions, sliced
Instructions
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1
Grease a 9x13-inch baking dish.
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2
In a large skillet over medium heat, cook 1 lb casings removed breakfast sausage, breaking it up with a wooden spoon until browned, about 5-7 minutes.
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3
Add 1 diced onion, 1 diced bell pepper, and 2 minced garlic cloves to the skillet. Cook until vegetables are softened, about 5 minutes more. Remove from heat and let cool slightly.
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4
Spread 6 slices cubed white bread evenly in the prepared baking dish. Top with the sausage mixture and sprinkle with 2 cups shredded sharp cheddar cheese.
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5
In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 2 tsp Dijon mustard, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
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6
Pour the egg mixture evenly over the bread, sausage, and cheese in the baking dish. Press down lightly to ensure all bread cubes are soaked.
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7
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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8
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats.
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9
Bake uncovered for 45-50 minutes until puffed, golden brown, and a knife inserted in the center comes out clean. The internal temperature should reach 160°F.
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10
Let stand for 10 minutes before serving. Garnish with sliced 4 sliced green onions.