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Overnight Sausage and Egg Casserole

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A simple overnight sausage and egg casserole that assembles in minutes and bakes into a warm, sliceable breakfast or easy dinner.

Ingredients

Scale
  • 1 lb bulk sausage
  • 6 large eggs
  • 2 cups whole milk
  • 4 cups cubed bread
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tsp mustard (optional)
  • 1/2 cup chopped onion (optional)
  • 1/2 cup chopped bell pepper (optional)

Instructions

  1. Preheat a skillet over medium heat. Add the sausage, chopped onion, and bell pepper, cooking until the sausage is browned and vegetables are softened. Drain excess grease and set aside.
  2. In a large bowl, whisk together the eggs, milk, mustard (if using), and season with salt and pepper.
  3. Grease a 9×13-inch baking dish and evenly spread cubed bread in the dish.
  4. Scatter the sausage mixture over the bread, pressing gently.
  5. Pour the egg-milk mixture over the bread and sausage, ensuring all areas are moistened.
  6. Sprinkle shredded cheese on top, cover tightly, and refrigerate overnight.
  7. Preheat the oven to 350°F (175°C) the next morning. Remove the casserole from the fridge, uncover, and bake for 30 to 40 minutes until golden and set.
  8. Let rest for 5 minutes, slice, and serve warm.

Notes

Use slightly stale bread for the best texture. Don’t overfill the baking dish.

Nutrition

Find it online: https://www.simplefamilydishes.com/overnight-sausage-and-egg-casserole/