Overnight Egg Casserole
A customizable and hearty meal prep option, perfect for busy mornings and crowd-pleasing gatherings.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 8 large eggs
- 2 cups milk
- 1 loaf of bread cubed
- 2 cups shredded cheddar cheese
- 1 pound breakfast sausage cooked and crumbled
- Salt and pepper to taste
Optional Add-ins
- 1 cup chopped bell peppers
- 1/2 cup diced onions
- 1 cup sliced mushrooms
- 1 cup chopped spinach
Instructions
Preparation
- Grease a 9x13-inch baking dish. Layer the cubed bread evenly across the bottom of the dish.
- In a large mixing bowl, whisk together 8 eggs, 2 cups of milk, salt, and pepper until well combined.
- Pour the egg mixture over the cubed bread, ensuring each piece is well soaked.
- Distribute the cooked sausage evenly over the bread, then sprinkle the shredded cheddar cheese on top.
- If using, add chopped peppers, onions, and mushrooms over the cheese layer.
- Cover the dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld.
Baking
- Set your oven to 350°F before you start baking the casserole.
- Remove the cover and bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set.
- Let the casserole cool slightly before slicing. Serve warm with your choice of sides.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Ensure bread is stale for better absorption. Ingredient Substitutions: Use gluten-free bread for a gluten-free version. How to Serve: Pair with fresh fruit or crispy bacon. Storage & Freshness: Store in an airtight container and consume within 3 days. Make-Ahead Tips: Prepare the night before for a quick morning bake.