Make Ahead Breakfast Casserole
A savory and versatile breakfast casserole combining sausage, eggs, cheese, and bread, easily prepared the night before.
Ingrédients
Main Ingredients
- 1 lb breakfast sausage Can substitute with bacon or omit for vegetarian version.
- 6 large eggs For a vegan option, substitute with chickpea flour mixture.
- 2 cups milk Use dairy-free alternatives for dairy-free version.
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheese Your choice; cheddar, mozzarella, or pepper jack work well.
- 4 cups cubed bread Day-old bread is best for soaking.
- 1/2 cup diced bell peppers Feel free to add any leftover vegetables.
- 1/2 cup diced onions
Instructions
Preparation
- Gather all your ingredients and cube the bread; chop the bell peppers and onions.
- In a large skillet over medium heat, cook the breakfast sausage until browned, about 6-8 minutes. Make sure to break it up into smaller pieces.
- In a large bowl, whisk the eggs, milk, salt, and pepper until smooth.
- Add the cooked sausage, shredded cheese, cubed bread, diced bell peppers, and onions to the egg mixture. Mix gently.
- Grease a baking dish with butter or cooking spray and spread the mixture evenly.
- If preparing the night before, cover the dish with plastic wrap and refrigerate.
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown on top and set in the center.
- Let cool for a few minutes before cutting and serving.
- Serve warm with sides of your choice.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes.