Overnight Sausage and Egg Casserole

Name: Overnight Sausage and Egg Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
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

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.

70 minEasyServes 8380 cal/serving

AmericanBreakfastOvenStandardHigh ProteinHigh FiberLow CarbNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

1

Grease a 9x13-inch baking dish.
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.
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.
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.
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.
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.
7

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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.
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.
10

Let stand for 10 minutes before serving. Garnish with sliced 4 sliced green onions.

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Questions

What oven temperature does Overnight Sausage and Egg Casserole need?

For Overnight Sausage and Egg Casserole, the oven is set to 350 F (about 175 C) in step 8. The longest stretch at that heat is 50 minutes, in step 9. The target internal temperature is 160 F (about 70 C), given in step 9. A probe thermometer removes the guesswork.

What can I use instead of Dijon mustard in Overnight Sausage and Egg Casserole?

The entry for Overnight Sausage and Egg Casserole calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Overnight Sausage and Egg Casserole dairy-free?

Yes. The dairy in Overnight Sausage and Egg Casserole is 2 cups sharp cheddar cheese, shredded, 2 cups whole milk. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Overnight Sausage and Egg Casserole gluten-free?

Yes. The gluten in Overnight Sausage and Egg Casserole is 6 slices white bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Overnight Sausage and Egg Casserole contain eggs?

Yes: 8 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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