- 1 lb Sage Sausagesor breakfast sausage
- 8-10 pieces Baconcooked and crumbled
- 8 Large eggs
- 2â…” cups Whole milk
- 1½ tsp Kosher Salt
- 1½ tsp ground dry Mustard
- 1 tsp Parsleydried
- ¼ tsp Black pepper
- ¼ tsp Ground paprika
- 12 oz Italian Breadcubed into ½-inch pieces
- 1 cup Cheddar cheeseshredded
- ½ cup Gruyère cheeseshredded
For garnish:
- Parsleyminced
- Chiveschopped
- dollop Sour cream
Loaded Overnight Breakfast Casserole
This Loaded Overnight Breakfast Casserole is one of my top recipes to make when we have guests staying overnight. It is simple to throw together in advance and then you just need to bake it in the oven when you want to serve it. No mess and it really is the absolute best loaded overnight breakfast casserole you have ever tasted!
To make this overnight loaded breakfast casserole, I start by frying sausage in a large skillet. Next, I whisk together a herby egg filling. Then I place bread cubes in the bottom of a baking dish and assemble the casserole by scattering sausage, bacon and cheese on top. I pour in the egg filling and refrigerate overnight. The next morning, when everyone is up, I turn on the oven and bake the casserole. Always go down a treat!
To make Loaded Overnight Breakfast Casserole, you will need the following ingredients:
Steps to make Loaded Overnight Breakfast Casserole
1 | Cook sausage | 10 |
Place 1 pound of sausage in a large skillet. Brown and crumble until cooked. Drain the cooking fat and set the sausage aside. | ||
2 | Combine cheeses | 1 |
Mix 1 cup of shredded Cheddar with ½ a cup of Gruyere cheese and set aside. | ||
3 | Make filling | 1 |
Whisk 8 large eggs, 2⅔ cups of whole milk, 1½ teaspoons each of kosher salt and ground dry mustard, 1 teaspoon of dried parsley and ¼ teaspoon each of black pepper and paprika in a large bowl until fully combined. | ||
4 | Place bread in baking dish | 1 |
Place the cubed bread pieces in the bottom of a 7-inch round baking dish. | ||
5 | Assemble casserole | 2 |
Scatter crumbled sausage, bacon, and ¾ of the cheese mixture over the bread. Pour the egg filling over the top and use a wooden spoon to push any unsoaked bread gently down into the custard. | ||
6 | Top with cheese | 1 |
Sprinkle the remaining shredded cheese mixture over the top. | ||
7 | Refrigerate overnight | 10h |
Cover the baking dish with foil and place in the refrigerator overnight. | ||
8 | Heat oven | 5 |
Preheat the oven to 350 ËšF. | ||
9 | Bring casserole to room temperature | 15 |
Remove the casserole from the refrigerator and take off the foil. Bring to room temperature as the oven heats. | ||
10 | Bake | 45 |
Bake the casserole in the oven uncovered, for 40-45 minutes. A toothpick inserted in the center of the dish should come out clean. | ||
11 | Serve | |
Serve the casserole garnished with minced fresh parsley, chopped fresh chives, and a dollop of sour cream. | ||
Recipe Reviews
Great breakfast for my guests!
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