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how-to-make-overnight-breakfast-casserole
Rachel Kim

Overnight Breakfast Casserole

An overnight breakfast casserole that feeds 8 with 15 minutes of evening prep. Eggs, bread, sausage, cheese, no soggy bottom.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 9 hours 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Method

Ingredients
  

  • 6 cups cubed day-old bread sourdough, French bread, or challah
  • 8 large eggs
  • 2 cups whole milk
  • 1 pound breakfast sausage browned and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dry mustard powder

Method
 

  1. Brown breakfast sausage in skillet, breaking into crumbles. Drain on paper towels.
  2. Grease 9x13 dish. Spread half the bread cubes, half the sausage, half the cheese. Repeat with remaining bread, sausage, cheese.
  3. Whisk eggs with milk, salt, pepper, and dry mustard. Pour over layers and press down lightly.
  4. Cover and refrigerate at least 8 hours, ideally overnight.
  5. Rest at room temp 30 minutes. Bake uncovered at 350 degrees for 45 to 50 minutes until center is set and top golden. Rest 10 minutes before serving.