Overnight Sausage and Egg Casserole
This easy make-ahead breakfast casserole will be the star of your brunch menu.
Ingredients
- 1 lb. mild bulk sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 cup shredded cheddar cheese
- 6 slices bread, cubed
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Instructions
- Spray a 13x9 inch dish with cooking spray.
- Place sausage in a large skillet. Cook, stirring occasionally, until sausage is browned. Crumble and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, and dry mustard. Stir in the cheese.
- Place the bread cubes in the prepared dish, followed by the sausage. Pour the egg mixture over the top. Gently press the bread cubes with your hands or a spatula so that they are covered by the egg mixture.
- Refrigerate overnight, or for at least 2 hours.
- Preheat oven to 350°F. Bake for 45 minutes, or until the casserole is cooked through.
- Let cool for 5 minutes and serve.
Notes
I used Jimmy Dean regular pork sausage. Any brand/variety will work well.
I used regular white sandwich bread. A crusty variety is just fine though, too.
If you don't have dry mustard, you can substitute 1 tablespoon of yellow mustard or Dijon mustard in its place.
You can substitute any variety of shredded cheese in place of the cheddar, such as colby jack, provolone, pepper jack, etc.
Leftovers will keep in the fridge for 4–5 days. Warm up in the microwave or oven.
To freeze, place a double layer of foil over the UNCOOKED casserole and freeze for up to 1 month. Defrost in the refrigerator for 24 hours, remove the foil, and then bake as directed.
Nutrition
Calories: 372kcalCarbohydrates: 14gProtein: 20gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 185mgSodium: 921mgPotassium: 321mgFiber: 1gSugar: 5gVitamin A: 462IUVitamin C: 1mgCalcium: 224mgIron: 2mg
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