Description
Make weekend mornings magical with this Overnight Breakfast Casserole that does all the hard work while you sleep. Just pop it in the oven and let the compliments roll in.
Ingredients
Scale
- 1 pound (450g) breakfast sausage, casings removed
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 6 cups day-old bread cubes (about 8–10 slices)
- 2 cups (8 oz/225g) shredded cheddar cheese
- 10 large eggs
- 2 cups (480ml) whole milk
- 1 teaspoon dried mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped parsley (plus more for garnish)
Instructions
- Cook breakfast sausage in a large skillet over medium heat until no longer pink, about 5-7 minutes, breaking it up with a wooden spoon.
- Add diced onions and bell peppers to the skillet with sausage and sauté until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant. Set aside to cool slightly.
- Grease a 9×13-inch baking dish and arrange half of the bread cubes in an even layer.
- Sprinkle half of the sausage mixture over the bread layer, followed by half of the shredded cheese. Repeat layers with remaining bread, sausage mixture, and cheese.
- In a large bowl, whisk together eggs, milk, dried mustard, salt, pepper, paprika, and chopped parsley until well combined.
- Pour egg mixture evenly over the ingredients in the baking dish. Gently press down with a spatula to help bread absorb the liquid.
- Cover tightly and refrigerate for at least 8 hours or overnight (up to 24 hours).
- When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes while preheating oven to 350°F (175°C).
- Bake uncovered for 45-55 minutes until puffed, golden brown, and set in the center.
- Let rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.