Ina Garten Overnight Breakfast Casserole is the ultimate make-ahead meal, perfect for busy mornings when you crave a delicious and satisfying breakfast without the morning rush. This recipe is incredibly useful for anyone looking to simplify their breakfast routine while still enjoying a gourmet-flavorful start to their day.
Key Ingredients for Ina Garten Overnight Breakfast Casserole
- 1 pound bulk pork sausage (or your favorite breakfast sausage)
- 1 loaf of challah or brioche bread, cut into 1-inch cubes (about 8 cups)
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped red bell pepper (optional, for color and a hint of sweetness)
- 8 large eggs
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Assorted toppings for serving: extra shredded cheese, fresh chives, hot sauce, maple syrup
How to Make Ina Garten Overnight Breakfast Casserole
This Ina Garten Overnight Breakfast Casserole is the epitome of effortless elegance, promising a divinely creamy and rich breakfast experience that’s surprisingly simple to prepare. With its satisfying layers of savory sausage, tender bread, and melted cheese enveloped in a dreamy custard, this casserole transforms your mornings. The best part? Most of the work is done the night before, making it an ideal choice for leisurely brunches or weekday feasts. Preparation time is minimal, with about 20 minutes of active prep the night before and an additional 45-55 minutes of baking time the following morning.
Step-by-Step Instructions
Cook the Sausage and Vegetables: In a large skillet over medium-high heat, brown the bulk pork sausage, breaking it up with a spoon as it cooks. Once the sausage is cooked through and no longer pink, drain off any excess grease. If using, add the finely chopped yellow onion and red bell pepper to the skillet with the sausage. Sauté for about 5-7 minutes, or until the onion is softened and translucent. Remove the skillet from the heat and set aside.
Prepare the Bread and Cheese: In a large mixing bowl, combine the cubed challah or brioche bread with the cooked sausage and vegetable mixture. Add the shredded cheddar cheese (or cheese blend) to the bowl. Toss everything gently to distribute the ingredients evenly.
Whisk the Custard: In a separate medium bowl, whisk together the 8 large eggs, 3 cups of whole milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until the yolks and whites are fully combined and the mixture is smooth. The Dijon mustard adds a subtle tang that incredibly enhances the overall flavor profile without being overpowering.
Assemble the Casserole (Night Before): Generously grease a 13×9-inch baking dish. Pour the bread, sausage, and cheese mixture into the prepared baking dish, spreading it out evenly. Pour the whisked egg and milk mixture over the top, ensuring that the bread cubes are mostly submerged. You can press down gently with a spatula to help the bread absorb the liquid.
Chill Overnight: Cover the baking dish tightly with plastic wrap, then with aluminum foil. Refrigerate the casserole overnight (or for at least 8 hours) to allow the bread to soak up the custard and the flavors to meld beautifully.
Bake the Casserole (Morning Of): When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the casserole dish (leave the foil on for now). Place the baking dish on a baking sheet (to catch any potential drips) and bake for 30 minutes.
Brown the Top: After 30 minutes, carefully remove the aluminum foil. Continue baking for another 15-25 minutes, or until the casserole is set, puffed up, and golden brown on top. A knife inserted into the center should come out clean.
Rest and Serve: Let the Ina Garten Overnight Breakfast Casserole rest for about 10 minutes before serving. This allows it to set slightly, making it easier to slice and serve. Serve warm with your favorite toppings like extra cheese, fresh chives, a dash of hot sauce, or a drizzle of maple syrup.
Why You’ll Love This Ina Garten Overnight Breakfast Casserole
You’ll absolutely adore this Ina Garten Overnight Breakfast Casserole for its incredible make-ahead convenience and its incredibly comforting, savory flavors. Unlike a quick scramble, this casserole bakes into a cohesive, custardy delight, with beautifully softened bread cubes soaking up a rich, eggy mixture infused with savory sausage and sharp cheddar cheese. The cost-saving benefit of creating such a delicious and satisfying breakfast at home, reminiscent of a gourmet brunch spot, is immense. Plus, the versatility of the toppings means you can customize it to your heart’s content, making each bite a delightful surprise.
Think of this as the ultimate breakfast upgrade, taking the stress out of busy mornings and replacing it with the promise of a truly delicious meal. It’s the perfect dish to impress guests or simply to treat yourself on a quiet weekend. Don’t wait – gather your ingredients and experience the magic of this Ina Garten Overnight Breakfast Casserole for yourself; your taste buds (and your schedule) will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Once the Ina Garten Overnight Breakfast Casserole has cooled completely, cover the baking dish tightly with plastic wrap.
- Alternatively, you can transfer individual portions to airtight containers.
- Properly stored, the casserole will keep well in the refrigerator for up to 3-4 days. Ensure it is kept at a consistent, cold temperature.
Reheating Instructions:
- Oven Method (Recommended for best texture): Preheat your oven to 300°F (150°C). Place a portion of the casserole in an oven-safe dish. Cover loosely with aluminum foil and bake for 15-20 minutes, or until heated through. For a crispier top, remove the foil for the last 5 minutes of baking.
- Microwave Method: For a quick reheat, place a portion of the casserole on a microwave-safe plate. Microwave on medium power (50%) in 30-second intervals, stirring occasionally, until heated through. Be mindful that the texture may be slightly softer than when reheated in the oven.
Freezing for Future Meals:
- Allow the casserole to cool completely.
- You can freeze the entire casserole or individual portions in freezer-safe containers or by wrapping tightly in plastic wrap and then aluminum foil.
- Frozen casserole will keep its best quality for up to 1-2 months.
- To reheat from frozen, it’s best to thaw it in the refrigerator overnight and then reheat using the oven method described above. If reheating directly from frozen, increase the initial covered baking time considerably (plan for 45-60 minutes covered at 300°F, then uncover as per regular reheating).
Final Thoughts
The Ina Garten Overnight Breakfast Casserole is a true testament to simple, elegant cooking, offering incredible flavor and convenience in one dish. It’s the perfect way to elevate your mornings and a wonderful recipe to have in your repertoire. Give it a try this weekend, and you’ll see just how delightful starting your day can be!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Ina Garten Overnight Breakfast Casserole
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the bulk pork sausage, breaking it up with a spoon as it cooks. Once the sausage is cooked through and no longer pink, drain off any excess grease. If using, add the finely chopped yellow onion and red bell pepper to the skillet with the sausage. Sauté for about 5-7 minutes, or until the onion is softened and translucent. Remove the skillet from the heat and set aside.1 pound bulk pork sausage (or your favorite breakfast sausage), 1/2 cup finely chopped yellow onion, 1/4 cup finely chopped red bell pepper
- In a large mixing bowl, combine the cubed challah or brioche bread with the cooked sausage and vegetable mixture. Add the shredded cheddar cheese (or cheese blend) to the bowl. Toss everything gently to distribute the ingredients evenly.1 loaf challah or brioche bread, cut into 1-inch cubes, 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- In a separate medium bowl, whisk together the 8 large eggs, 3 cups of whole milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until the yolks and whites are fully combined and the mixture is smooth.8 large eggs, 3 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Generously grease a 13×9-inch baking dish. Pour the bread, sausage, and cheese mixture into the prepared baking dish, spreading it out evenly. Pour the whisked egg and milk mixture over the top, ensuring that the bread cubes are mostly submerged. You can press down gently with a spatula to help the bread absorb the liquid.
- Cover the baking dish tightly with plastic wrap, then with aluminum foil. Refrigerate the casserole overnight (or for at least 8 hours) to allow the bread to soak up the custard and the flavors to meld beautifully.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the casserole dish (leave the foil on for now). Place the baking dish on a baking sheet (to catch any potential drips) and bake for 30 minutes.
- After 30 minutes, carefully remove the aluminum foil. Continue baking for another 15-25 minutes, or until the casserole is set, puffed up, and golden brown on top. A knife inserted into the center should come out clean.
- Let the Ina Garten Overnight Breakfast Casserole rest for about 10 minutes before serving. This allows it to set slightly, making it easier to slice and serve. Serve warm with your favorite toppings like extra cheese, fresh chives, a dash of hot sauce, or a drizzle of maple syrup.Assorted toppings for serving: extra shredded cheese, fresh chives, hot sauce, maple syrup