Description

This Easy Overnight Breakfast Casserole is a convenient and delicious make-ahead meal perfect for busy mornings. Featuring savory sausage, eggs, milk, and cheese layered with bread and optional veggies, it soaks overnight to create a rich, satisfying breakfast bake. Simply prepare the night before, bake in the morning, and enjoy a hearty, comforting dish that serves six.

Ingredients

Main Ingredients

1 pound breakfast sausage
1/2 onion, chopped
6 eggs
1 1/2 cups milk of choice
1 teaspoon mustard powder
Salt and pepper to taste
4 cups cubed bread
1 cup shredded cheddar cheese

Optional Vegetables

Chopped bell peppers
Chopped spinach
Chopped mushrooms

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Instructions

Cook Sausage and Onions: In a skillet over medium heat, cook the breakfast sausage with the chopped onions until the sausage is browned and onions are softened. Drain any excess fat to reduce greasiness.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper until well combined and smooth.
Layer Ingredients: Grease a 9×13 inch baking dish. Layer the cubed bread evenly on the bottom, then spread the cooked sausage and onion mixture on top. Sprinkle with the shredded cheddar cheese and add any optional chopped bell peppers, spinach, or mushrooms if desired.
Pour Egg Mixture Over: Evenly pour the egg and milk mixture over the layered ingredients, ensuring the bread is well soaked.
Refrigerate Overnight: Cover the baking dish and refrigerate overnight to allow the bread to absorb the egg mixture thoroughly.
Preheat Oven: In the morning, preheat your oven to 350°F (175°C) to prepare for baking.
Bake the Casserole: Remove the casserole from the fridge, uncover, and bake for 45-50 minutes or until the top is golden brown and the center is fully set.
Cool and Serve: Let the casserole cool slightly before slicing into six portions and serving warm.

Notes

This casserole can be customized with your choice of vegetables such as bell peppers, spinach, or mushrooms for added flavor and nutrition.
Using day-old or slightly stale bread helps the casserole absorb the egg mixture better, creating a custard-like texture.
For a lighter version, use low-fat sausage and milk alternatives.
You can prepare this casserole up to 24 hours in advance and bake fresh when ready.
Leftovers can be refrigerated and reheated in the oven or microwave.