Overnight Sausage Egg Casserole has been a traditional dish in my husband’s family forevs. So, I decided to type it up and share with all y ‘all.
While it is more common to use basic white bread, I opt for Italian bread.
This dish is ideal if you are hosting a crowd for a brunch. It’s always a hit with the fam.
Overnight Sausage Egg Casserole
Course: Breakfast, EggsCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 lb. Italian sausage, casings removed; or 1 lb. breakfast sausage crumbles
8 extra large eggs
2 cups milk
4 cups Italian bread, cubed (you may use any bread you like)
2 cups shredded monterey jack cheese
1/2 tsp. salt
1/2 tsp. fresh black pepper
1 tsp. softened butter to grease the baking dish
Directions
- Grease the 9-by-13-inch baking dish with softened butter. Set aside.
- In a large pan over medium heat, cook sausage until lightly browned. Drain on paper towels. Let cool slightly.
- Scatter cubed Italian bread evenly onto prepared baking dish.
- On top of the bread cubes, evenly distribute and prepared sausage and shredded cheese.
- In a large bowl, whisk eggs lightly. Add milk, salt and pepper. Whisk until well combined.
- Carefully ladle the egg mixture over the bread, sausage and cheese. Cover the casserole with aluminum foil and refrigerate until ready to bake. You may prepare the dish up to step 6 the night before baking.
- When ready to bake, preheat oven to 325 degrees Fahrenheit. Remove casserole from fridge for 20 minutes before baking so that dish comes to room temperature. Bake uncovered for 45-55 minutes until cooked through and lightly browned. To ensure that the casserole is cooked properly, insert a toothpick or a butter knife. If the toothpick or knife are clean, the casserole is cooked. Let set for 5-10 minutes before serving.
