garnishwithlemon.com
Overnight Breakfast Casserole with Sausage
This overnight breakfast casserole layers sausage, sauteed vegetables and extra sharp cheddar over a bed of eggs and cream. It's refrigerated overnight so all that's left in the morning is time in the oven.
Prep
25 min
Cook
1h
Total
9h 25m
Serves
8
Instructions
- 01
Lightly grease a 9 x 13 baking dish. Set aside.
- 02
Brown sausage in a skillet over medium heat. Drain the meat well; excess grease left in makes the eggs greasy. Add mushrooms, onion, and green pepper to the same skillet. Cook over medium heat for 6-7 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat.
- 03
Break eggs into the baking dish, keeping the yolks intact, doing your best to evenly distribute the yolks around the pan. Poke a hole in each yolk with a toothpick; this lets the cream mix in slightly so the eggs set evenly. Pour cream over the eggs and top with half of the cheese.
- 04
Using a slotted spoon, add sausage mixture to the baking dish. Top with remaining cheese, cover tightly with foil and refrigerate overnight.
- 05
When ready to bake, preheat oven to 350℉. Bake covered for 30 minutes and uncovered for another 30 minutes, until set.
- 06
Combine soup, milk and garlic powder in a small saucepan and cook until heated through. Add additional milk to reach your desired consistency. Season to taste with salt and pepper. Serve with the casserole.
Nutrition
per serving · 1 serving
- Calories
- 617
- Protein
- 32g
- Carbs
- 5g
- Fat
- 52g
- Fiber
- 0.5g
- Sugar
- 3g
- Sat. fat
- 25g
- Sodium
- 841mg
- Cholesterol
- 378mg
Variations & swaps
Ingredients and Substitutions
- Ground pork sausage. My go-to is Jimmy Dean bulk breakfast sausage. It's reliable, easy to find, and browns without needing much doctoring. A gluten-free breakfast sausage works here too if you're serving someone with a sensitivity, since nothing else in the casserole contains gluten.
- Eggs. I use large eggs. Twelve of them go directly into the baking dish rather than into a separate bowl, which is part of what keeps this recipe quick at night.
- Heavy cream. This is what keeps the eggs from drying out overnight in the fridge and gives the finished casserole its richness. Half-and-half works in its place for a slightly lighter result, if you'd rather not use a full cup of heavy cream. I'd resist reaching for whole milk instead. It's thin enough that you lose the rich flavor the cream is there for.
- Extra sharp cheddar cheese. We're big fans of the sharpness against the savory sausage and mushrooms. Sharp or mild cheddar, or a mix of all of them, works as a swap if extra sharp is too much for your table.
- Mushrooms, onion, and green pepper. Sauteed alongside the sausage, these bulk up the casserole and keep it from being just eggs and meat. If you genuinely don't care for mushrooms, leave them out, though I haven't tested how that changes the texture once it's baked.
- Optional mushroom sauce (canned cream of mushroom soup, milk, garlic powder). This gets drizzled over the top and is completely optional, but I'd call it highly recommended. If you'd rather not use canned soup, this homemade cream of mushroom soup recipe from Culinary Hill is one I'd point you to as a starting place.
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