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Best Overnight Breakfast Casserole

Best Overnight Breakfast Casserole

Prepare to revolutionize your mornings with the Best Overnight Breakfast Casserole. This incredibly versatile and delicious dish is designed for busy individuals and families seeking a truly effortless yet deeply satisfying breakfast. By prepping it the night before, you can wake up to a warm, comforting meal ready to be savored, making frantic rushed mornings a thing of the past.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey), casings removed
  • 1 medium onion, chopped
  • 1-1/2 cups shredded cheddar cheese, divided
  • 8 large eggs
  • 2 cups milk (whole or 2%, dairy or non-dairy)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 loaf day-old bread (about 10-12 cups cubed), cut into 1-inch cubes
Optional additions
  • 1 cup chopped bell peppers
  • 1/2 cup chopped mushrooms
  • 8 ounces cream cheese cut into small cubes

Equipment

  • Large skillet
  • Large mixing bowl
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

  1. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Add the chopped onion and cook until softened, about 5-7 minutes. Drain off any excess grease and set aside.
    1 pound breakfast sausage (pork or turkey), casings removed, 1 medium onion, chopped
  2. In a large mixing bowl, combine the cubed day-old bread. If using, add any optional chopped vegetables like bell peppers or mushrooms along with the cooked sausage and onion mixture.
    1 loaf day-old bread (about 10-12 cups cubed), cut into 1-inch cubes, 1 cup chopped bell peppers, 1/2 cup chopped mushrooms, 1 pound breakfast sausage (pork or turkey), casings removed, 1 medium onion, chopped
  3. In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined and frothy.
    8 large eggs, 2 cups milk (whole or 2%, dairy or non-dairy), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
  4. Pour the egg mixture evenly over the bread and sausage mixture in the large bowl. Gently stir everything together to ensure the bread cubes are well coated.
  5. Sprinkle about 1 cup of the shredded cheddar cheese over the mixture and gently fold it in. If you are using cream cheese, tear the small cubes into smaller pieces and scatter them throughout the mixture.
    1-1/2 cups shredded cheddar cheese, divided, 8 ounces cream cheese cut into small cubes
  6. Lightly grease a 9x13 inch baking dish. Pour the entire contents of the mixing bowl into the prepared baking dish, spreading it out evenly. Top with the remaining 1/2 cup of shredded cheddar cheese.
    1-1/2 cups shredded cheddar cheese, divided
  7. Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the bread to absorb the liquid.
  8. When ready to serve, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and bake for 40-50 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center comes out clean. Let it stand for 5-10 minutes before serving.

Notes

Refrigerated casserole will stay fresh for up to 3-4 days. To reheat a whole casserole, cover with foil and bake at 325°F (160°C) for 20-30 minutes. For individual portions, microwave on medium power for 1-2 minutes.