4.7 from 60 votes
Overnight Breakfast Casserole
Layers of lightly dried bread cubes, Italian sausage, onions, bell pepper, green onions, and cheddar cheese are bound together with a seasoned egg and milk custard in this overnight breakfast casserole. Baking this dish yields a hearty, savory breakfast with varied textures from soft custard-soaked bread to tender sausage and mild vegetables.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
Calories:
572 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 572
% 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.