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Close up of the overnight breakfastcasserole in a baking dish.
Course Breakfast, Brunch

Overnight Breakfast Casserole

By: Elysia
Servings 6 to 8 servings
This easy make ahead breakfast casserole is simple, healthy and delicious! It can be made the night before and left to sit overnight for the perfect balanced breakfast or brunch the next day! A family favourite that is great for meal prep or serving company during the holidays or anytime of year!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 lb lean breakfast sausages can also sub in turkey breakfast sausages
  • 1/2 medium red pepper sliced
  • 1/2 medium green pepper sliced
  • 6 eggs
  • 2 cups milk
  • 1/2 tsp each salt and pepper
  • 1 tsp dry mustard
  • 4 slices whole-wheat bread cubed (can also sub in gluten-free bread if necessary)
  • 1 cup shredded cheddar cheese

Instructions

  • In a frying pan over medium heat, brown sausages, about 6-7 minutes. Remove the sausages from the pan and pat down well with paper towel to get rid of excess grease. In the same pan, cook the peppers for about 5-6 minutes or until softened.
  • In a medium-sized bowl, beat eggs with milk, salt, pepper and dry mustard.
  • Spray a 9 x 13 inch casserole dish with cooking spray.
  • Distribute sausages evenly across the bottom of the dish. Next, evenly spread the cubed bread and sliced peppers on top of the sausages. Pour the egg mixture over the sausage, bread and peppers. Top with shredded cheese.
  • Allow casserole mixture to sit in the fridge for at least 2 hours or overnight.
  • When ready to bake, preheat oven to 350 degrees F. Bake for 60-80 minutes or until egg is set when you cut into it and casserole is slightly browned on the top. Allow casserole to cool for at least 10 minutes to allow it to set.

Notes

  • Use lean sausages to eliminate excess saturated fat. Or you could even sub in turkey breakfast sausages as well.
  • Be sure to pat down the sausages well with paper towel after cooking to eliminate any excess grease.
  • You may wish to toast the bread or use bread that is a couple of days old so that it has a chance to dry out. This will make the bread a little more crusty and will help it better absorb the egg mixture.
  • If you choose to add more vegetables, make sure that you cook them first to allow some of the moisture to evaporate from them before adding them to the baking dish to prevent the casserole from becoming soggy.
  • The egg casserole is done when the egg is no longer runny and it's puffy and golden on top.
  • Allow the casserole to sit for at least 15 minutes to allow it to set before cutting.
  • To freeze: Prepare the recipe through step 5, then cover the casserole with plastic wrap, then a piece of aluminum foil. Freeze for up to 3 months. When ready to cook, allow to thaw overnight in the refrigerator. Bring to room temperature, then continue with step 6.

Nutrition

Calories: 330kcalCarbohydrates: 9gProtein: 28gFat: 20gSaturated Fat: 8gCholesterol: 248mgSodium: 691mgPotassium: 408mgFiber: 1gSugar: 5gVitamin A: 615IUVitamin C: 2mgCalcium: 277mgIron: 2mg
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