Country Club Eggs a Great Make Ahead Breakfast Casserole
Transform your mornings with this Country Club Eggs breakfast casserole, the perfect make-ahead dish for busy days or leisurely weekend brunches. Packed with fluffy eggs, savory breakfast sausage, gooey cheddar cheese, and hearty chunks of day-old bread, this casserole forms the ultimate crowd-pleasing combination. A touch of sautéed onions and optional bell peppers adds a hint of sweetness and vibrant color, while a sprinkle of paprika creates a golden finish. With just 20 minutes of prep, this overnight breakfast casserole allows the flavors to meld beautifully, ensuring a dish that's both rich and satisfying. Ideal for feeding a family or hosting a brunch gathering, this recipe is versatile, easy to prepare, and guaranteed to impress. Perfect for meal prep or holiday mornings, it’s a simple yet luxurious way to start your day.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 2 cups Whole milk
- 1 pound Ground breakfast sausage
- 2 cups Shredded cheddar cheese
- 5 cups Day-old bread (white, wheat, or sourdough), cubed
- 1 cup Diced onion
- 1 cup Chopped bell pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 1 can Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
In a large skillet over medium heat, cook the ground breakfast sausage, breaking it into crumbles, until browned and fully cooked (about 8-10 minutes). Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
Using the same skillet, sauté the diced onion (and bell pepper, if using) until softened, about 3-4 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the cubed bread, cooked sausage, sautéed vegetables, and 1 1/2 cups of the shredded cheddar cheese to the bowl. Gently fold the mixture together to coat all ingredients evenly with the egg mixture.
Pour the mixture into the prepared baking dish. Use a spatula to spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top and a pinch of paprika for garnish (if desired).
Cover the dish with foil and refrigerate for at least 8 hours or overnight if making ahead. This step allows the bread to absorb the egg mixture fully.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes.
Bake the covered casserole in the preheated oven for 30 minutes. Then remove the foil and continue baking for another 15 minutes, or until the top is golden and the egg mixture is set.
Allow the casserole to cool for 5-10 minutes before slicing into squares and serving. Enjoy!
Nutrition Facts
Calories |
6930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.2 g | 605% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2851 mg | 950% | |
| Sodium | 11828 mg | 514% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 56.3 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 17.4 mcg | 87% | |
| Calcium | 3162 mg | 243% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
