RECIPE

Overnight Sausage and Egg Breakfast Casserole

• Author: Life, Love and Sugar
• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Yield: Serve 8-10
• Category: Breakfast
• Method: Oven
• Cuisine: American

Description

This Overnight Sausage and Egg Breakfast Casserole is a classic in our house! I’ve been having it on holiday mornings since I was a kid and have carried the tradition into adulthood.

Ingredients

• 6 slices bread, cubed*
• 1 lb sausage, browned and drained
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups milk
• 1 tsp dry mustard
• 1 tsp salt
• Pepper, to taste

Instructions

1. Spread the bread evenly into the bottom of a greased 9×13 inch baking dish.
2. Sprinkle the sausage and cheese evenly over the bread.
3. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper.
4. Pour the egg mixture evenly over the ingredients in the pan.
5. Cover and chill overnight.
6. Prior to baking, preheat the oven to 325 degrees. Bake for 45-55 minutes, or until set. Cover it loosely for the first 30 minutes or so, then bake uncovered for the reminder. You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be. I don’t really like it to be runny, but I also don’t want it to dry out. To check it, use a fork or knife to stick in the middle and see how soft it still is.
7. Remove from oven when done and serve warm.

*I like to use a little bit sturdier bread. Often I use the Pepperidge Farms Sourdough loaf.

We have been making this one for years for Christmas morning. Since not everyone likes sausage, we usually make 1/2 with sausage and 1/2 with bacon. You could add any vegetables you like as long as you cook some of the water out of them first. This is not fancy so may fit your needs.

I think this is the one I used to make when I did holiday brunches. The original one is from Bon Appetit, but I can’t open it. I think this is the same.

http://www.thesweetslife.com/2011/11/sausage-and-egg-casserole-with-sun.html?m=1

i like to make frittatas which i guess could be called an egg casserole. I put whatever i have on hand, veggies, cheese, sausage crumbles, etc.

I love stratas, and just think they feel more ... special? https://www.epicurious.com/recipes-menus/how-to-make-strata-recipe-article

I do the same as Tina Marie, and often make one vegetarian, and one with sausage.

I grew up with the one Fun posted and serve it Christmas morning with fruit salad and cinnamon rolls. I also like shrimp and grits for brunch.

I’m a die hard quiche fan— anything in a crust! Ina Garten and ATK both have great basic recipes. I do as Tina does and toss in whatever cheese, meat and veg I have on hand. You can actually make a quiche without the crust by either redicing the amount of milk or cream and/or increasing the number of eggs. Butter the casserole well before pouring in the egg mixture and check on it sooner than you think you need to. We like ours with a slighly browned crusty top.

My family does the breakfast casserole with a Pillsbury cresent roll crust. We now use the Pillsbury Dough Sheets, the same as the crescent roll dough but without perforations. If you cook and crumble the sausage a day or so ahead and shred the cheese ahead of time, it takes no time to assemble the dish in the morning.

Note: the weird title is because I could never remember what we called it. I put all of the possible words in the title so when I searched, it would come up. 😁

Thank you! All great options. I tend to do quiche allll the time so I wanted to do something different. This is for DDIL bday but I will refer back to this thread for Christmas, too.

I have made the recipe below many times and everyone that has eaten it loves it. I like the fact that it does not have bread or hash browns in it. As noted in the photo, 1 pound of sausage is all that is needed. I often assemble it ahead of time and freeze it (without baking it first). In my experience it does not thaw just over night in the fridge. Make sure you give it a full 24 hours to thaw in the fridge. I have baked it while still partially frozen. It required extra baking time but still turned out great. The recipe is from the website Tastes Better From Scratch

The thing is, with my recipe, you get to say as you serve it, "I've made a strata for brunch," pinkie up.

Here’s another one I like. I substitute cooked bacon (slices cut into 1” pieces) for the chorizo.

https://www.thekitchn.com/recipe-sweet-potato-hash-with-sausage-and-eggs-breakfast-recipes-from-the-kitchn-162997

This ”frittata” isn’t a classic frittata, but we love it …and it is make ahead!

I pour just a little bit of the egg mixture into the dish first, then spoon the salsa over that. Continue with the recipe as written.

I love cheese strata and quiche. One thing I've discovered is that switching to heavy cream for the dairy pretty much eliminates the watery aspect that can make some of these dishes unappealing.

I like to add Cinnamon or Orange Danish rolls and Ambrosia or any fruit salad. I also use an egg casserole much like posted above. It has frozen hash browns, ham, eggs and cheese. For Southwestern use a can of green chilies and Mex cheese. For more southern, leave out the green chillies and use cheddar cheese. I like to thaw the hashbrowns and prebake them until slightly browned.

I couldn't post earlier becaue I didn't have the recipes available to me on my other computer. These are my two go-tos. We have used this first recipe as written and as a guide for proportions if we want to use other things that are on hand. We usually make it in a larger pan/casserole and scale up, using about a dozen eggs. When using a casserole, we just bake it and it does take a little longer.

Bacon Broccoli and Potato Frittata

This all-in-one skillet egg dish is cooked part way on the stove like an omelette and then finished off in the oven, making it an

easy breakfast, brunch, lunch or even dinner.

Servings 8 slices

10 ounces small red potatoes quartered, about 2 cups

Kosher salt and freshly ground black pepper

6 slices thick cut bacon sliced into 1/2-inch pieces

2 cups chopped broccoli

1 medium onion chopped, about 2 cups

8 eggs

1/2 cup whole milk

1/2 cup shredded cheddar cheese

1. Preheat the oven to 400°F.

2. In a medium saucepan, add the potatoes and cover with water. Bring to a boil, add 1 teaspoon of kosher salt and cook until the potatoes are fork tender, about 6-8 minutes. Drain the water and set the potatoes aside.

3. While the potatoes are cooking, add the bacon to a large skillet over medium-high heat and cook until the bacon is crisped, stirring often, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon renderings in the pan. Add the chopped broccoli and the onion to the bacon renderings and cook over medium heat until softened, 3-4 minutes, then add the potatoes and bacon to the skillet, stir, and cook for 2-3 more minutes.

4. Whisk the eggs and milk in a 4-cup measuring cup, and season with kosher salt and freshly ground black pepper. Top the potatoes and broccoli mixture with the shredded cheese and then pour the egg mixture evenly over the cheese. Cook the eggs lifting the edges of the eggs as they cook so that the egg mixture flows under the cooked portion and the egg is almost set. Place the skillet in the oven and cook for 5 minutes or until the egg is puffy and completely set. Slice and serve warm or at room temperature.

We also like this one originally from Cooking Light (note the use of egg whites to reduce the fat and the cheese is a bit skimpy as written). We use the full can of black beans rather than waste the rest, and tend to be more generous with the salsa (a bit), the cheese (reflected below -- was written as 1 cup IIRC) and eggs (usually use 4-5 for the pan I use most often). We have used 8-12 tortillas depending on the size of the dish we are baking in and scale -- whipping a couple more eggs with a little milk to pour over the top if necessary

Breakfast Tortilla Strata

1 cup bottled salsa
1 cup canned black beans, rinsed and drained (we use the whole can)
10 (6-inch) corn tortillas, cut into 1-inch strips
Cooking spray
1 -2 cups shredded Mexican blend or Monterey Jack cheese, divided
1 cup low-fat sour cream or plain yogurt
1 cup milk
1/2 teaspoon salt
2 large eggs
2 large egg whites (or use 3 large eggs)
1/4 cup thinly sliced green onions

Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with cheese. Cover and chill 8 hours or overnight.

Preheat oven to 350°.

Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned..

NOTE The actual cooking time on this tends to be at least an hour. I would uncover at about 30 minutes and allow 60-70 minutes total baking time.

I like a breakfst casserole made with croissants rather than bread. I think it has a better texture. I lost my original recipe but have made this one which was very close.

Croissant Breakfast Casserole

Strata with gruyere, breakfast sausage (ie not italian), wilted spinach and sourdough boule. Resting for 30 min while the oven preheats.

I’ll be there in about 90 minutes!

HA! I'll leave the light on.

@lascatx Thanks for that tortilla recipe. I have extra corn tortillas and sour cream and been wondering what to do with them. I will try this - have most of the rest of the ingredients on hand too.

If you happen to opt for strata, you may want to read what I said here: https://www.gardenweb.com/discussions/6472792/what-s-for-dinner#n=27

Isn’t strata just a casserole with a fancier name, lol?

I would say that a strata is essentially a savory bread pudding?

Some casseroles have bread but IME most do not.

I've never had strata. The sponge thing is what I imagine...but Mtn has a cure for it.

quote: I tried the method with fresh bread and its like eating a sponge. IMHO strata must always be made with stale bread, no matter what Epicurious says.

What about half and half? Is that necessary? Or is Milk ok?

I havent tried this recipe -- i can't do cream cheese-- but I think it looks "special" and delicious if you want something a little sweeter! With croissants, cardamom custard, lemon curd, and vanilla cream cheese it is a caloric splurge -- but definitely something a little different and special.

Croissant Breakfast Casserole

Oh boy that looks yummy.

DD has decided to make a cake, so I think we are covered in the sweet dept.!

I am going to make fruit and yogurt parfaits and I think badger’s egg casserole bc I don’t think we’ll need more bread on Sunday, either.

This isn’t fancy, but it sure tastes good. I’ve been making it for years (I always assemble it the night before) —

https://www.thekitchn.com/recipe-bacon-potato-and-egg-breakfast-casserole-160263

I use more bacon and (jarred with oil) sun-dried tomatoes than called for, leave out the yellow bell pepper, and serve with salsa.

OOh, make it a yogurt parfait bar! With the footed glass sherbet bowls, and the colored base? So cute.

Oh yes, my set of footed glass sherbet bowls. Do you even know me? LOL.

Jilly, i’m saving that recipe too!

I used to have a great egg casserole recipe that included broccoli and cheese, no meat, and lost the recipe somewhere along the way. I think it may have been from the old Betty Crocker red spiralbound cookbook. I used to remove the recipes some got lost along the way.

@Sueb20 - This one? Broccoli Strata

Oly, thanks but nope!

ETA it was very similar to this, maybe even the same.

https://itsavegworldafterall.com/easy-broccoli-cheese-egg-bake/

That bacon-potato-egg casserole....I make with diced onion. In 1988, my brothers new MIL made that casserole for everyone, in Philadelphia. She said she couldn't stand "Scrapple". So she invented THIS.

Nicole, I make it with onion, too … it’s so good! But I leave out the yellow bell pepper. In fact, the original recipe didn’t call for that, that’s a new addition and not something I’d like.