Loaded Overnight Breakfast Casserole
User Reviews
4.5
Loaded Overnight Breakfast Casserole
Description
This casserole begins by browning and crumbling breakfast sausage, which adds savory depth. Italian bread is cut into half-inch cubes to soak up the egg and milk custard mixture made with eggs, milk, kosher salt, dry mustard, parsley, black pepper, and paprika. Cheddar and Gruyere cheeses are incorporated, with most mixed through the layers and some sprinkled on top.
After assembling the layers of bread, meats, and cheese in an oven-safe dish, the mixture is covered and refrigerated overnight to allow the bread to absorb the custard. Baking uncovered at 350°F for 40-45 minutes results in a rich, creamy interior with a slightly crisp top and melted cheese pockets.
The casserole is served hot and may be garnished with fresh parsley, chives, or a dollop of sour cream to enhance the flavor and presentation. It is a filling, make-ahead breakfast option suitable for feeding a group.
Ingredients
- 1 lb sage or breakfast sausage
- 8-10 pieces Bacon cooked and crumbled
- 8 large egg
- 2 2/3 cups milk whole
- 1 1/2 tsp kosher salt
- 1 1/2 tsp dry mustard ground
- 1 tsp parsley dried
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 12 oz Italian bread cubed into 1/2" pieces
- 1 cup cheddar cheese shredded
- 1/2 cup gruyere cheese shredded
- parsley for garnish, minced, fresh
- chive for garnish, chopped, fresh
- sour cream for garnish, dollop
Instructions
- In a large skillet, brown and crumble sausage until cooked. Drain and set aside.
- Use a bread knife to cube Italian bread into 1/2" pieces, then set aside. Combine shredded cheddar and Gruyere cheeses, then set aside.
- To a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika. Whisk until combined.
- Add cubed bread pieces to bottom of 3 quart oven safe pot, or 9x13" baking pan. Top with crumbled sausage, bacon, and 3/4 of the cheeses. Pour egg custard over the top, using a wooden spoon to gently push any un-soaked bread down into the custard. Sprinkle with remaining shredded cheeses.
- Cover pan with foil and refrigerate overnight.
- Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F. Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean.
- Serve hot, topped with garnishes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 45g | 69% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 218mg | 73% |
| Sodium | 1088mg | 45% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 248mg | 25% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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