Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 10
This is an amazing overnight breakfast casserole you can prep the evening before. Packed with breakfast staples; sausage, bacon, milk, eggs, and cheese. Pop this in the oven when you wake up and enjoy an easy, quick, and filling breakfast that your entire family will love!
Ingredients
8 large eggs
1 pound sage or breakfast sausage
8-10 pieces bacon, cooked and crumbled
1 1/2 teaspoons ground dry mustard
2 2/3 c. whole milk
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley
1 c. shredded cheddar cheese
1/4 teaspoons paprika
12 ounces Italian bread, cubed into 1/2-inch pieces
1/2 c. shredded Gruyere cheese
1/4 teaspoons black pepper
a dollop of sour cream, for garnish
minced fresh parsley, for garnish
chopped fresh chives, for garnish
How to make Loaded Overnight Breakfast Casserole
Step 1: Cook the sausage in a large skillet until browned, breaking the meat up as it cooks. Drain the excess grease and set the browned sausage aside.
Step 2: Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.
Step 3: Mix the shredded cheddar and Gruyere cheese. Set aside.
Step 4: Place the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large mixing bowl. Whisk well until blended.
Step 5: To the bottom of a 3-quart oven-safe pot (or 9 x 13-inch baking pan), spread the cubed bread pieces. On top, sprinkle the crumbled sausage, bacon, and 3/4 of the cheese mixture. Then, pour over the egg custard, gently pushing any un-soaked bread down into the custard using a wooden spoon. Finally, sprinkle with the rest of the shredded cheese mixture.
Step 6: Tent the pan with foil and keep it in the fridge overnight.
Step 7: Allow the casserole to sit at room temperature, uncovered. Then, bake the casserole for about 40 to 45 minutes at a preheated 350 degrees F oven, uncovered, until a toothpick inserted in the middle comes out clean.
Step 8: Remove from the oven when done and serve the casserole hot garnished with fresh parsley, fresh chives, and/or sour cream. Enjoy!
Loaded Overnight Breakfast Casserole
Ingredients
- 8 large eggs
- 1 pound sage or breakfast sausage
- 8-10 pieces bacon cooked and crumbled
- 1 1/2 teaspoons ground dry mustard
- 2 2/3 c. whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried parsley
- 1 c. shredded cheddar cheese
- 1/4 teaspoons paprika
- 12 ounces Italian bread cubed into 1/2-inch pieces
- 1/2 c. shredded Gruyere cheese
- 1/4 teaspoons black pepper
- a dollop of sour cream for garnish
- minced fresh parsley for garnish
- chopped fresh chives for garnish
Instructions
- Cook the sausage in a large skillet until browned, breaking the meat up as it cooks. Drain the excess grease and set the browned sausage aside.
- Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.
- Mix the shredded cheddar and Gruyere cheese. Set aside.
- Place the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large mixing bowl. Whisk well until blended.
- To the bottom of a 3-quart oven-safe pot (or 9 x 13-inch baking pan), spread the cubed bread pieces. On top, sprinkle the crumbled sausage, bacon, and 3/4 of the cheese mixture. Then, pour over the egg custard, gently pushing any un-soaked bread down into the custard using a wooden spoon. Finally, sprinkle with the rest of the shredded cheese mixture.
- Tent the pan with foil and keep it in the fridge overnight.
- Allow the casserole to sit at room temperature, uncovered. Then, bake the casserole for about 40 to 45 minutes at a preheated 350 degrees F oven, uncovered, until a toothpick inserted in the middle comes out clean.
- Remove from the oven when done and serve the casserole hot garnished with fresh parsley, fresh chives, and/or sour cream. Enjoy!
