Overnight Breakfast Casserole Recipe
Overnight Breakfast Casserole is the best way to start the day. Make the casserole the day before and let it chill out until you're ready to bake it. Mix it up with whatever you have in the fridge, this casserole is never the same twice.
Servings: 12
Calories: 403kcal
Cost: $15
Equipment
- 1 baking dish
Ingredients
- 2 cups hearty bread cut into 1 inch cubes crust removed
- 1 cup shredded cheddar cheese
- 1 cup shredded Colby Jack or Pepper Jack cheese
- 1 pound bulk sausage or sausage with casings removed
- 1 large onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 8 ounces sliced mushrooms
- 2 garlic cloves minced
- 2 cups baby spinach chopped
- 1 tablespoon Italian seasoning
- 12 large eggs
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 cup half and half
- Grated Parmesan cheese Green onion and parsley for garnish, optional
Instructions
- Coat a 9x13 baking dish with cooking spray.
- Arrange the bread cubes in an even layer on the bottom of the dish.
- Sprinkle half the cheddar cheese over the bread and reserve the remaining cheese for later.
- Heat a large skillet over medium heat. Add the sausage to the pan and break up into bite sized pieces with a fork or spatula as it cooks. Cook the sausage until no longer pink. Transfer to a bowl with a slotted spoon and drain off all but 1 tablespoon of fat.
- Add the onion to the pan and cook until beginning to soften. Stir in the bell peppers, mushrooms, garlic and spinach. Continue to cook until beginning to soften.
- Add the Italian seasoning and cook for 1 minute.
- Add the sausage back to the pan and remove from the heat.
- Spread the sausage mixture evenly over the bread and cheese.
- Whisk together the eggs, garlic powder, onion powder, salt, pepper and half and half.
- Pour the egg mixture over the casserole in an even layer.
- Cover with plastic wrap and refrigerate for no less than 30 minutes and up to 24 hours.
- When ready to bake, remove the casserole from the refrigerator, top with the remaining cheese and rest at room temperature for 30 minutes.
- Preheat the oven to 375˚F.
- Bake the casserole, uncovered, for 40-45 minutes or until golden brown, puffed up and the center is cooked through. (You can test it with a toothpick, if it comes out clean, it’s fine.)
- Allow to rest at room temperature for 15 minutes.
- Sprinkle with parmesan cheese, green onion and parsley, if using.
- Serve hot or room temperature.
Notes
Breakfast casserole can be made up to 48 hours in advance. At the very least, your casserole should chill for 1 hour to allow the ingredients to absorb into the bread.
Nutrition
Calories: 403kcal | Carbohydrates: 24g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 675mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1602IU | Vitamin C: 29mg | Calcium: 253mg | Iron: 3mg