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Recipe for Overnight Sausage and Egg Breakfast Casserole | Almanac.com

Overnight Sausage and Egg Breakfast Casserole

Photo Credit
mikeledray/Shutterstock
Yield
6 to 8 servings
Category
Eggs
Meat
Course
Main Dish
Credit
Gloria Burkey St. Andrew Lutheran Church, Ellsworth, Maine

Overnight Sausage and Egg Breakfast Casserole

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This breakfast casserole of eggs, sausage, and cheese is perfect for a Sunday or holiday morning. Just mix up the ingredients the night before, then leave a note for the first one up to put it in the oven. By the time everyone is up and coffee is made, breakfast will be ready.

Ingredients
1 pound breakfast sausage links, casings removed, or bacon
6 slices day-old white bread, cubed
6 eggs, beaten
2 cups milk
1 cup shredded sharp cheddar cheese
1 teaspoon ground mustard
1 teaspoon salt
Optional: Sliced tomatoes for garnish
Instructions

Spray a 9 x 13-inch baking dish with nonstick cooling spray.

In a skillet over medium heat, cook sausage until no longer pink. Drain well.

Place bread in prepared dish and top with the meat.

In a bowl, combine eggs, milk, cheese, mustard, and salt. Pour over the meat. Refrigerate overnight.

In the morning, preheat oven to 350 degrees F. Bake casserole for 50 minutes.

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Comments

Clyde (not verified)

1 year 5 months ago

I Found this Christmas that No Store had Stuffing for my Turkey, But I had a loaf of frozen White Sandwich Bread in the freezer, I removed it, Still frozen, and it cubed easily, 4 Slices at a time, and I had near perfect Cubes, just thought it might help someone who doesn't like "Flat Cubes" that you get from cubing, fresh Bread, just try freezing the amount you need, before Cubing it. then Toast a few minutes in a 350* oven and your in business. Clyde.

Randy (not verified)

3 years 5 months ago

I had been making this delicious breakfast casserole for years, then my wife was diagnosed with Celiac's disease, therefore unable to eat my casserole any longer due to the bread base of this casserole. I got to thinking, how do I continue to make this delicious dish for my family without making my wife sick? The answer was substituting frozen shredded hash brown potatoes for the bread! Simply layer the bottom of pan with the shredded hash browns (a generous layer), then put the potatoes in the oven for 15-20 minutes to partially cook them, then take them back out of the oven and continue the recipe as written and instructed above. This is a GREAT alternative to sliced (cubed) bread, and it may be just be a little bit better than using bread. So, all you Gluten free people out there, try this and I bet you'll like it, and it won't set off your gluten allergies. Enjoy!!!

Thanks you so much for your innovative change to the recipe to present it gluten free!!! Many people can benefit from this and my brain sparked right away to consider what other dishes could be changed by eliminating bread and substituting frozen tater totes!!! Thanks again.

Joan Gorski (not verified)

3 years 5 months ago

I have made this many times and it always is a family favorite! I also change out the meat for ham and even made the dish with shrimp as a mock dinner souffle for a potluck - every one always asks for the recipe.

Pamela Lukas (not verified)

4 years 4 months ago

Silly question! Dry mustard or yellow mustard?!