Overnight Sausage Egg Casserole
This overnight sausage egg casserole layers browned sausage, bread, cheddar, and seasoned eggs in a make-ahead breakfast bake.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 9 hours 20 minutes
Ingredients
Ingredients
- 1 pound breakfast sausage cooked and crumbled
- 1 medium yellow onion diced
- 10 large eggs beaten
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 cups day-old bread cut into cubes
Instructions
Instructions
- Cook the sausage and onion in a skillet until the sausage is browned and the onion is tender; drain excess fat.
- Whisk the eggs, milk, cheddar, dry mustard, salt, and pepper in a large bowl, then stir in the sausage and onion.
- Grease a 9-by-13-inch baking dish and spread the bread cubes across the bottom.
- Pour the egg mixture over the bread, cover the dish, and refrigerate overnight.
- Preheat the oven to 350°F and let the chilled dish stand briefly while the oven heats.
- Bake uncovered for 50 to 60 minutes, until the center is set and the edges are lightly golden.
- Rest for 10 minutes, then cut into portions and serve warm.