Overnight Breakfast Casserole
User Reviews
4.7
Overnight Breakfast Casserole
Description
The Overnight Breakfast Casserole starts by drying bread cubes in the oven for a short time to prevent sogginess. Italian sausage is cooked with onion and seasoned with salt, pepper, and dry mustard powder to enhance savory flavor. The casserole is assembled in layers of bread, sausage mixture, bell pepper, green onions, and shredded cheddar cheese, repeated to build even flavor distribution.
An egg and milk mixture is whisked and poured evenly over the layers, soaking the bread and binding the ingredients during baking. The casserole is covered with foil and baked at a low temperature to cook gently and allow flavors to meld. This dish produces a moist, rich casserole with the sweetness of bell pepper balancing the meaty sausage and sharp cheddar.
This casserole can be prepared the night before, making it convenient for a ready-to-bake breakfast. It can be sliced and served hot and is suitable for feeding a group or family. The combination of vegetables, meat, and cheese provides a satisfying and balanced first meal of the day.
For storage, it keeps well refrigerated and can be frozen for longer preservation.
Ingredients
- 12 lices bread such as challah, brioche or any egg bread, preferably day old bread
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 pound Italian sausage casings removed
- 1 teaspoon mustard powder dry
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 medium red bell pepper finely chopped
- 3 green onions chopped
- 2 cups cheddar cheese shredded
- 8 large egg
- 2 cups milk
Instructions
- Preheat oven: To 300℉.
- Prepare bread: Cut the bread into cubes and place them onto a baking sheet. Place the bread into the oven and bake for 10 minutes, just enough to dry the bread out but not toast it. Remove from the oven and set aside.
- Prepare sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and cook until onion has softened and sausage is cooked through. Use a wooden spoon to break up the sausage as it cooks. Finally, season with salt and pepper and dry mustard.
- Build casserole: Add half the bread cubes to a 9 x 13 inch casserole dish and top with half of the cooked onions and sausage. Next, add half the chopped bell pepper, chopped green onions, and 1 cup of shredded cheese. Repeat layers with remaining bread, onion, sausage, bell peppers, green onions, and cheese.
- Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight.
- Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish. Place into the oven and bake for 50 to 55 minutes. You'll know the casserole is done if you insert a knife in the centre and if it comes clean, it's done. Serve hot!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For extended storage, freeze the casserole properly sealed for 3 to 6 months.
- Use day-old bread, like challah or brioche, to achieve the best texture when slightly dried.
- Adjust seasonings as needed to balance the savory and mild flavors in the sausage and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 572kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 290mg | 97% |
| Sodium | 1062mg | 44% |
| Potassium | 478mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 22mg | 24% |
| Calcium | 380mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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