Loaded Overnight Breakfast Casserole
This easy to prepare breakfast casserole is made up the night before, so all you have to do in the morning is pop it in the oven and enjoy!
Servings: 10 servings
- 1 lb sage or breakfast sausage
- 8-10 pieces bacon, cooked and crumbled
- 8 large eggs
- 2 2/3 cups whole milk
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground dry mustard
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 12 oz Italian bread, cubed into 1/2" pieces
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- minced fresh parsley, for garnish
- chopped fresh chives, for garnish
- dollop sour cream, for garnish
In a large skillet, brown and crumble sausage until cooked. Drain and set aside.
Use a bread knife to cube Italian bread into 1/2" pieces, then set aside. Combine shredded cheddar and Gruyere cheeses, then set aside.
To a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika. Whisk until combined.
Add cubed bread pieces to bottom of 3 quart oven safe pot, or 9x13" baking pan. Top with crumbled sausage, bacon, and 3/4 of the cheeses. Pour egg custard over the top, using a wooden spoon to gently push any un-soaked bread down into the custard. Sprinkle with remaining shredded cheeses.
Cover pan with foil and refrigerate overnight.
Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F. Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean.
Serve hot, topped with garnishes if desired.
Calories: 618kcal | Carbohydrates: 26g | Protein: 24g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 218mg | Sodium: 1088mg | Potassium: 396mg | Fiber: 1g | Sugar: 16g | Vitamin A: 565IU | Vitamin C: 0.3mg | Calcium: 248mg | Iron: 2.3mg