Description
The Ultimate Overnight Breakfast Casserole is your secret weapon for stress-free entertaining and lazy weekend brunches. Prepare it the night before and wake up to a delicious, hearty breakfast that practically makes itself!
Ingredients
Scale
- 1 pound cooked, crumbled beef breakfast sausage or cooked ground beef
- 1 sturdy, day-old bread like challah, brioche, or sourdough, cubed into 1-inch pieces
- 1 large onion, finely diced
- 1 bell pepper, finely diced (any color, preferably red)
- 1–2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack or Gruyere cheese, shredded
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- Dash of non-alcoholic hot sauce or Worcestershire sauce (optional)
Instructions
- Start by cooking your beef breakfast sausage or ground beef in a large skillet over medium heat, breaking it up as it browns. Once cooked through, drain any excess fat and set the meat aside.
- In the same skillet (or a clean one), sauté the diced onion and bell pepper until softened, about 5-7 minutes. Add the minced garlic during the last minute of cooking until fragrant. Let the veggies cool slightly.
- While those are cooking, cube your day-old bread and have your cheeses shredded.
- Lightly grease a 9×13-inch baking dish. Spread about half of your cubed bread evenly across the bottom of the dish.
- Next, sprinkle half of your cooked beef sausage (or other meat) and half of the sautéed vegetables over the bread. Follow with about one-third of your shredded cheese.
- Repeat this layering: the remaining bread, then the remaining meat and vegetables, and another one-third of the cheese.
- In a large bowl, whisk together the large eggs, whole milk, heavy cream, dry mustard, salt, pepper, and paprika until thoroughly combined and slightly frothy. If using, stir in a dash of non-alcoholic hot sauce or Worcestershire sauce here.
- Carefully pour the egg mixture evenly over the layers in the baking dish. Gently press down on the bread with the back of a spoon or a spatula to ensure all the bread cubes are submerged and have a chance to soak up the custard.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours).
- When you're ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature.
- Uncover the casserole and sprinkle the remaining one-third of the cheese over the top. Cover the dish loosely with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 25-35 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean.
- Let the casserole rest for 10-15 minutes before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg
Keywords: Ensure to use stale bread to prevent sogginess. Press down firmly on the bread after pouring the egg mixture to ensure saturation. Customize fillings as desired, and consider adding fresh herbs for extra flavor.