If you’re searching for a hearty and tasty dish that feeds a hungry crowd for breakfast and doesn’t need you to wake up before the dawn to get it on the table, your quest is over. This Overnight Breakfast Casserole with Country Gravy does all of the above, plus packed in with a lot of flavors.
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Breakfast Casserole Recipe
Ingredients:
For the casserole:
1 pound ground breakfast sausage
4 cups sharp cheddar cheese, grated
12 eggs
1 large onion, chopped
1 red bell pepper, chopped
1 cup heavy whipping cream
1/4 cup green onion, chopped
8 oz sliced mushrooms
Kosher salt and freshly ground pepper, to taste
For the gravy:
2 cups of milk
1/4 cup all-purpose flour
1-2 tablespoons butter or oil
Kosher salt and freshly ground pepper, to taste
Instructions:
Preheat oven at 350 ° F . Lightly grease and set aside a 9 percent 13-inch baking dish.
Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. When the meat is smoking, add the onions, mushrooms, and bell pepper to the skillet. Cook until the vegetables are crispy, and the meat is tender and cooks for 6-7 minutes. Remove green onion from skillet and remove meat and vegetables, and set aside to cool. Do not drain.
For making the Gracy:
Add butter or oil to a skillet that has undrained. Whisk in flour until cooled, and enable to cook for 2 minutes.
Whisk in the milk, and cook with gravy until thick. Simmer for 2-3 more minutes, then sauté with salt and pepper. Cover and set aside (or placed in a jar to cool up overnight).
Crack eggs uniformly around the bottom of the platter into the prepared baking dish, leaving yolks intact. With the toothpick, poke a hole in each yolk and pour cream over the top of the eggs. Sprinkle 1/2 cheese on top.
Spoon sausage mixture in the baking dish over the eggs and butter, and then top with the remaining milk. Cover the dish overnight with foil and chill.
Bake 30 minutes, covered in a preheated oven. Remove foil, and bake for another 30 minutes. Serve with country gravy, and enjoy!
Reheat gravy: Bring gravy into a secure container for microwave use. In 45-second intervals, add a little bit of milk to loosen the gravy and heat, stirring in between, until gravy is dry. You can also heat up on the stovetop over medium heat, thinning with a bit of milk.
Ingredients
- For the casserole:
- 1 pound ground breakfast sausage
- 4 cups sharp cheddar cheese, grated
- 12 eggs
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 cup heavy whipping cream
- 1/4 cup green onion, chopped
- 8 oz sliced mushrooms
- Kosher salt and freshly ground pepper, to taste
- For the gravy:
- 2 cups of milk
- 1/4 cup all-purpose flour
- 1-2 tablespoons butter or oil
- Kosher salt and freshly ground pepper, to taste
Instructions
Preheat oven at 350 ° F . Lightly grease and set aside a 9 percent 13-inch baking dish.
Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. When the meat is smoking, add the onions, mushrooms, and bell pepper to the skillet. Cook until the vegetables are crispy, and the meat is tender and cooks for 6-7 minutes. Remove green onion from skillet and remove meat and vegetables, and set aside to cool. Do not drain.
For making the Gracy:
Add butter or oil to a skillet that has undrained. Whisk in flour until cooled, and enable to cook for 2 minutes.
Whisk in the milk, and cook with gravy until thick. Simmer for 2-3 more minutes, then sauté with salt and pepper. Cover and set aside (or placed in a jar to cool up overnight).
Crack eggs uniformly around the bottom of the platter into the prepared baking dish, leaving yolks intact. With the toothpick, poke a hole in each yolk and pour cream over the top of the eggs. Sprinkle 1/2 cheese on top.
Spoon sausage mixture in the baking dish over the eggs and butter, and then top with the remaining milk. Cover the dish overnight with foil and chill.
Bake 30 minutes, covered in a preheated oven. Remove foil, and bake for another 30 minutes. Serve with country gravy, and enjoy!
Reheat gravy: Bring gravy into a secure container for microwave use. In 45-second intervals, add a little bit of milk to loosen the gravy and heat, stirring in between, until gravy is dry. You can also heat up on the stovetop over medium heat, thinning with a bit of milk.
