Overnight Breakfast Casserole
Wake up to a delicious, stress-free breakfast with this Overnight Breakfast Casserole
Equipment
- Large mixing bowl
Ingredients
For the Base:
- 8 cups bread cubes sourdough preferred
- 12 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
For the Fillings:
- 1 lb breakfast sausage
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cups shredded cheddar and Gruyère cheese mix
- 1/4 cup fresh herbs chives, parsley, dill
Instructions
Prepare the Bread Base:
- Cut or tear bread into 1-inch cubes.
- Toast fresh bread at 275°F for 10-15 minutes to dry it slightly.
- Grease a 9x13-inch baking dish and spread two-thirds of the bread cubes evenly in the dish.
Cook the Fillings:
- Cook sausage in a skillet over medium heat, breaking it into crumbles, until browned.
- Add onion and bell pepper; cook until softened. Let cool for 5 minutes.
Make the Egg Mixture:
- Whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until combined.
- Stir in half of the shredded cheese and half of the fresh herbs.
Assemble the Casserole:
- Layer the sausage and vegetable mixture over the bread.
- Add remaining bread cubes and pour the egg mixture evenly over the top.
- Sprinkle with the remaining cheese.
- Cover with plastic wrap and refrigerate overnight.
Bake:
- Preheat the oven to 350°F. Let the casserole sit at room temperature for 30 minutes.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for 20-25 minutes until golden brown.
- Ensure the center reaches 160°F.
- Garnish with the remaining fresh herbs.
Notes
- Use gluten-free bread for a GF version.
- Dairy-free options: Replace milk and cream with almond or oat milk.
- Meat substitutes like plant-based sausage work well.
- For a lighter casserole, use 6 eggs and 12 egg whites.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 22gProtein: 22gFat: 28gSodium: 400mg
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