Classic Stress-Free Overnight Breakfast Casserole
Prepare this delicious breakfast casserole the night before for a stress-free morning meal. Cubed bread, savory sausage, vegetables, and cheese are soaked in an egg mixture and baked until golden brown.
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Bread
- 8-10 slices day-old bread, cubed sourdough, challah, or basic white bread work well
Dairy/Eggs
- 8 large eggs
- 2 cups whole milk or any dairy/non-dairy milk
Cheese
- 1.5 cups shredded cheddar cheese
Meat
- 1 lb cooked breakfast sausage, crumbled
Vegetables
- 0.5 cup chopped onion
- 0.5 cup chopped green bell pepper
Seasonings
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
Other
- 1 tbsp butter for greasing the dish
Instructions
Preparation
- Grease a 9x13 inch baking dish with butter, then arrange the cubed bread evenly at the bottom.
- Sprinkle cooked sausage, chopped onion, bell pepper, and 1 cup of shredded cheddar cheese over the bread.
Assembly
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the bread, meat, and cheese, ensuring all bread is saturated.
Overnight Soak & Baking
- Cover the dish tightly and refrigerate for at least 8 hours or overnight to allow the bread to absorb the liquid.
- The next morning, preheat the oven to 375°F (190°C), remove the casserole, and sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 45-55 minutes, until golden brown, set in the center, and a knife comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, allow the casserole to soak overnight. You can customize the vegetables and meat to your preference. Make sure not to overbake, as it can make the casserole dry.