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Breakfast Casserole With Bread

Overnight Breakfast Casserole with Bread Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz (about 6 cups) cubed day-old bread
  • 1 lb pork breakfast sausage, casings removed if needed
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 Tbsp sliced fresh chives, for garnish

Method
 

  1. Cook sausage in a skillet over medium-high, breaking it up, until browned, about 8 minutes. Add onion and bell pepper; cook until softened, 5 minutes. Drain fat and cool slightly.
  2. Whisk eggs, milk, mustard powder, salt, and pepper. Add bread cubes and fold to coat. Let soak at least 10 minutes at room temperature, or cover and refrigerate overnight.
  3. Grease a 9×13-inch baking dish. Layer half the soaked bread, then the sausage mixture, then 1 cup cheese. Top with remaining soaked bread, any leftover custard, and the last 1 cup cheese. Press down gently.
  4. Preheat oven to 350°F. Bake until puffed, golden, and set in the center, 45 to 50 minutes. Rest 5 minutes, sprinkle with chives, and serve.

Notes

For the best texture, assemble the night before and refrigerate so the bread fully absorbs the custard. If baking right away, let the assembled casserole sit at room temperature for 15 minutes before putting it in the oven.