Overnight Breakfast Casserole (with bread)
This Overnight Breakfast Casserole made with brioche bread is a twist on my Classic Breakfast Casserole, but much more decadent and perfect for a holiday morning crowd. Make ahead the night before and breakfast will be a breeze.
Servings 6
Calories 661kcal
Ingredients
- 6 cups brioche bread or buns cubed and air dried the night before
- 1 lb ground breakfast sausage
- 1 cup onion finely diced
- 10 eggs beaten
- 3 cups half & half
- 2 cups sharp cheddar cheese shredded
- 2 tsp dry mustard
- 1/2 tsp onion powder
- 1 salt & pepper to taste
Instructions
2 days before you want to cook your casserole
- Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
the night before you want to cook your casserole
- Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
- Prepare a 9x13 baking dish with butter or non-stick spray.
- Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese.
- Add sausage/onion mixture evenly to casserole dish.
- Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.
- Top with remaining cheese.
- Cover with plastic wrap and refrigerate overnight.
the morning of
- Preheat oven to 325° F.
- Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
- Remove plastic wrap and bake for 1 hour or until eggs are set.
- Serve hot and enjoy!
Video
Notes
Feel free to add any vegetables or other meat you'd like (mushrooms, spinach, peppers, ham, bacon, etc.).
Nutrition
Calories: 661kcal | Carbohydrates: 9g | Protein: 34g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 407mg | Sodium: 906mg | Potassium: 523mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1259IU | Vitamin C: 4mg | Calcium: 452mg | Iron: 2mg
