Easy Make Ahead Breakfast Casserole Recipe
User Reviews
5
Easy Make Ahead Breakfast Casserole Recipe
Description
The Easy Make Ahead Breakfast Casserole Recipe starts with cooked sausage and optional vegetables sautéed until tender and mixed with cubed biscuits. Eggs, milk, seasoning, and cheddar cheese are whisked together to create a custard base that soaks into the bread cubes. This mixture is poured over the bread in a casserole dish and baked until the center is just set, creating a combination of soft, moist interior with a slightly golden crust.
The inclusion of biscuit cubes or other bread forms a textured base that soaks up the custard and flavors from the meat and vegetables. The casserole holds well and can be refrigerated after assembly for up to 24 hours before baking, offering convenience for morning preparation.
Leftovers store in the refrigerator for several days and reheat well. The casserole also freezes either before or after baking, with reheating recommended to be thorough and gradual to maintain texture. Variations include substituting meats or vegetables and altering seasonings to suit taste.
The recipe allows for half portions by adjusting ingredients and baking time accordingly. Seasonings can be modified or omitted as preferred, and cheese type substituted to vary flavor.
Ingredients
- 1 pound pork breakfast sausage or other breakfast meat such as diced ham or diced cooked bacon
- 3/4 /4 cup onion diced (optional) (about 1/2 medium onion)
- 1 clove garlic minced (optional)
- 4 cups buttermilk biscuits cubed (about 4-6 baked biscuits) or another bread cubed such as sourdough
- 2 cups milk or half and half, whole
- 8 large egg room temperature
- 1 cup cheddar cheese or Feta, Gouda, Swiss, or Pepper Jack, shredded
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 1/2 /2 teaspoon mustard powder optional, dry
Optional Add-In Ingredients
- 1 cup bell pepper chopped
- 1 cup mushroom sliced
- 1 cup spinach chopped, fresh
Optional Topping
- green onion sliced
- parsley chopped, fresh
- chive Chopped, fresh
Instructions
- Prep the casserole dish. Spray 9x13 casserole dish with nonstick cooking spray or coat it with butter and set aside.
- Cook the sausage and vegetables. Crumble sausage in a medium skillet with onion and garlic (and other vegetables if using). Cook over medium heat until the sausage is browned and cooked throughout and the onion is tender. Drain and set aside.
- Add the cubed bread. Arrange the cubed biscuits in the bottom of the prepared casserole dish.
- Mix the casserole filling. Whisk the milk, eggs, salt, pepper, and dry mustard in a mixing bowl. Stir in the shredded cheese, sausage, and cooked vegetables. Pour over the cubed biscuits.
- Bake and serve. Refrigerate for 30 minutes to overnight. When ready to bake, preheat the oven to 350º F. Bake for 40 to 45 minutes, until the center of the casserole is just set and registers 160º F in the center when checked with an instant read thermometer. Allow to stand for about 10 minutes before serving.
Notes
- To save time, prepare the casserole up to 24 hours in advance and bake when ready to serve.
- Store leftovers covered in the refrigerator for three to four days, reheating in the microwave or oven at 350º F.
- Freeze the unbaked casserole in a freezer-safe dish wrapped tightly for up to three months; thaw overnight before baking.
- You can also freeze the baked casserole by cooling completely, wrapping tightly, and reheating thoroughly after thawing.
- Vegetarian variations can be made by omitting meat and increasing vegetables by about one cup.
- Substitute frozen diced hashbrowns instead of bread for a potato-based casserole, cooking that first until browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 199mg | 66% |
| Sodium | 656mg | 27% |
| Potassium | 300mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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