Overnight Breakfast Brunch Casserole
Wake up to a stress-free, flavor-packed start with this Overnight Breakfast Brunch Casserole—a hearty, make-ahead meal perfect for feeding a crowd. This savory casserole combines layers of cubed bread, browned breakfast sausage, and sautéed bell peppers and onions, all blanketed in a rich egg custard seasoned with garlic powder and mustard powder. Topped with a golden, cheesy blend of cheddar and mozzarella, this dish is refrigerated overnight to let the flavors meld and bakes to perfection in the morning. With just 20 minutes of prep time, this recipe is ideal for busy mornings, holiday brunches, or weekend gatherings. Serve warm, garnished with a sprinkle of fresh parsley, and watch it disappear! Keywords: overnight breakfast casserole, make-ahead brunch, egg bake recipe, cheesy breakfast bake, easy holiday brunch.
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Recipe Information
Ingredients
- 6 cups bread (stale or day-old, cubed)
- 8 large eggs
- 2 cups whole milk
- 1 pound ground breakfast sausage
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 medium bell peppers (chopped, any color)
- 1 medium yellow onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Lightly grease a 9x13-inch casserole dish with non-stick spray or butter.
In a large skillet, heat olive oil over medium heat. Add the ground breakfast sausage and cook until browned, breaking it up into small crumbles. Remove the sausage with a slotted spoon and set aside.
Using the same skillet, sauté the chopped bell peppers and onion until softened, about 5 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, garlic powder, dry mustard powder, salt, and black pepper until fully combined.
Layer the cubed bread evenly across the bottom of the prepared casserole dish.
Sprinkle the cooked sausage over the bread cubes, followed by the sautéed vegetables.
Top the mixture with shredded cheddar cheese and mozzarella cheese, spreading it evenly.
Pour the egg mixture over the top, ensuring the liquid is evenly distributed and soaks through the bread. Use a spatula to gently press everything down if needed.
Cover the casserole dish tightly with plastic wrap or aluminum foil and refrigerate overnight or for at least 6 hours.
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and allow it to sit at room temperature for 15 minutes while the oven heats up.
Bake the casserole uncovered in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving.
Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 480 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 473 mg | 10% | |
*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.
