Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 10
This casserole is perfect if you are expecting a busy day ahead. Prep this the night before and simply pop it in the oven the next day. It’s loaded with breakfast staples from sausage, bacon, eggs, milk, bread, and cheeses to leave you full the entire day. Delicious, a no-fuss, and certainly, a must!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 pound sage or breakfast sausage
8-10 pieces bacon, cooked and crumbled
8 large Eggs
2 2/3 c. whole milk
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground dry mustard
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon paprika
12 ounces Italian bread, cubed into 1/2-inch pieces
1 c. shredded cheddar cheese
1/2 c. shredded Gruyere cheese
minced fresh parsley, for garnish
chopped fresh chives, for garnish
dollop sour cream, for garnish
How to make Loaded Overnight Breakfast Casserole
Step 1: Brown the sausage in a large skillet, crumbling the meat as it cooks. When done, drain the grease and set the sausage aside.
Step 2: Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.
Step 3: Mix the shredded cheddar and Gruyere cheeses and set them aside.
Step 4: Whisk the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large bowl until well mixed.
Step 5: To the bottom of a 3-quart oven-safe pot or 9 x 13-inch baking pan, add the cubed pieces of bread, top with the crumbled sausage, then bacon, and 3/4 of the cheeses. Then, over the bread, crumbled sausage, and bacon, pour the egg custard, pushing gently any un-soaked bread down using a wooden spoon into the custard and sprinkle over the rest of the shredded cheeses.
Step 6: Using foil, cover the pan and place it in the fridge overnight.
Step 7: The next day, take the casserole out of the oven, remove the cover, and let it come to room temperature while the oven is preheating to 350 degrees F. Then, bake for approximately 40 to 45 minutes until a toothpick inserted in the middle of the casserole comes out clean.
Step 8: Remove from the oven when done, garnish if desired, and serve hot. Enjoy!
Ingredients
- 1 pound sage or breakfast sausage
- 8-10 pieces bacon, cooked and crumbled
- 8 large Eggs
- 2 2/3 c. whole milk
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground dry mustard
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 12 ounces Italian bread, cubed into 1/2-inch pieces
- 1 c. shredded cheddar cheese
- 1/2 c. shredded Gruyere cheese
- minced fresh parsley, for garnish
- chopped fresh chives, for garnish
- dollop sour cream, for garnish
Instructions
Step 1: Brown the sausage in a large skillet, crumbling the meat as it cooks. When done, drain the grease and set the sausage aside.
Step 2: Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.
Step 3: Mix the shredded cheddar and Gruyere cheeses and set them aside.
Step 4: Whisk the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large bowl until well mixed.
Step 5: To the bottom of a 3-quart oven-safe pot or 9 x 13-inch baking pan, add the cubed pieces of bread, top with the crumbled sausage, then bacon, and 3/4 of the cheeses. Then, over the bread, crumbled sausage, and bacon, pour the egg custard, pushing gently any un-soaked bread down using a wooden spoon into the custard and sprinkle over the rest of the shredded cheeses.
Step 6: Using foil, cover the pan and place it in the fridge overnight.
Step 7: The next day, take the casserole out of the oven, remove the cover, and let it come to room temperature while the oven is preheating to 350 degrees F. Then, bake for approximately 40 to 45 minutes until a toothpick inserted in the middle of the casserole comes out clean.
Step 8: Remove from the oven when done, garnish if desired, and serve hot. Enjoy!
