Description
This Overnight Egg and Sausage Breakfast Casserole is a delicious make-ahead dish perfect for feeding a crowd at breakfast or brunch. It’s loaded with savory sausage, cheese, and veggies, all baked together with a custardy egg mixture for a hearty and satisfying meal.
Ingredients
Units
Scale
Bread Layer:
- 6–8 slices white bread, crust removed
Cheese Layer:
- 4 cups freshly shredded colby jack cheese or cheddar cheese
Sausage and Veggie Layer:
- 12 ounces pork sausage
- 1/4 medium onion, chopped
- 1/2 red bell pepper, chopped
- 4 oz can diced green chiles
Egg Mixture:
- 6 large eggs
- 2 cups milk
- 1 tsp Kosher salt
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
Instructions
- Prepare Bread Layer: Remove crust from bread slices. Lightly butter a 9×13” baking pan and arrange bread slices to cover the bottom.
- Cook Sausage: Brown sausage in a skillet, then remove to a plate. Saute onions, bell peppers, and green chiles in the same skillet.
- Layer Casserole: Sprinkle cheese over bread, top with sausage, veggies, and green chiles.
- Mix Egg Mixture: Whisk eggs with milk, salt, spices. Pour mixture over casserole.
- Chill Overnight: Cover and refrigerate at least 6 hours or overnight.
- Bake: Preheat oven to 350°F. Bake casserole uncovered for 50-60 minutes until set and golden.
- Serve: Allow to cool before cutting and serving.
Notes
- Freezing Instructions: Prepare but don’t bake, freeze for 2-3 months. Thaw overnight, then bake.
- Variations: Customize with more veggies, different cheeses, or salsa instead of green chilies.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 170mg
