Overnight Egg and Sausage Breakfast Casserole
User Reviews
5
Overnight Egg and Sausage Breakfast Casserole
Description
The Overnight Egg and Sausage Breakfast Casserole assembles layers of crust-removed white bread at the base of a greased baking pan, followed by browned pork sausage, sautéed onions and bell peppers, green chilies, and shredded Colby jack or cheddar cheese. An egg mixture with milk and spices such as salt, paprika, oregano, black pepper, garlic powder, and dry mustard is whisked and poured evenly over the layers.
Refrigerated overnight or for at least six hours, the casserole soaks and binds together, allowing the bread to absorb the egg mixture and the flavors to meld. Baking uncovered at 350°F finishes the dish, producing a cohesive, golden breakfast casserole with a balance of savory sausage, mild spice, and creamy texture from the eggs and cheese.
This casserole supports ingredient variations like swapping cheeses or adding vegetables such as mushrooms or spinach, and salsa can replace green chilies for a different flavor. It can be prepared ahead and frozen before baking, making it convenient for busy mornings.
Freezing instructions include assembling the casserole but not baking, then wrapping tightly and freezing up to 2-3 months. Thaw overnight before baking as directed.
Ingredients
- 6-8 lices white bread , crust removed
- 4 cups Colby jack cheese or cheddar cheese, freshly shredded
- 12 ounces pork sausage
- 1/4 medium onion , chopped
- 1/2 red bell pepper , chopped
- 4 ounce can diced green chiles
- 6 large egg
- 2 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder dry
Instructions
- Remove the crust from the bread slices. Lightly butter or grease a 9x13'' baking pan.
- Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces.
- Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate.
- Add onions and bell peppers to skillet and saute until slightly tender, 3-5 minutes. Add green chiles.
- Sprinkle freshly grated cheese evenly over the the bread in the 9x13'' pan. Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
- Whisk the eggs in a medium sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.
- Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)
In the morning:
- Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown.
- Allow to cool for 15 minutes before cutting into it and serving.
Notes
- Prepare the casserole the night before or at least 6 hours ahead for best texture.
- This recipe freezes well if assembled but not baked; freeze covered up to 3 months.
- Thaw overnight in the refrigerator and bring to room temperature before baking.
- Variations include adding different veggies or using salsa instead of green chilies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 148mg | 49% |
| Sodium | 787mg | 33% |
| Potassium | 249mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 398mg | 40% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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