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Ina Garten Overnight Breakfast Casserole

Ina Garten Overnight Breakfast Casserole

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage (or your favorite breakfast sausage)
  • 1 loaf 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 optional

Equipment

  • Large skillet
  • Large mixing bowl
  • Medium Bowl
  • 13x9-inch baking dish
  • Baking Sheet

Method
 

  1. 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
  2. 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)
  3. 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
  4. Generously grease a 13x9-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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Notes

Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat in the oven at 300°F for 15-20 minutes. Can also be frozen for up to 1-2 months; thaw overnight and reheat.