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Overnight Egg Casserole

Sausage and Cheese Overnight Egg Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 478
Ingredients Method Notes

Ingredients
  

  • 1 lb loaf day-old challah or brioche, cut into 1-inch cubes
  • 1 lb bulk breakfast sausage
  • 8 oz sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup half-and-half
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 2 tbsp sliced fresh chives, for serving

Method
 

  1. Cook the sausage in a skillet over medium heat until browned, about 10 minutes. Drain and cool.
  2. Whisk the eggs, milk, half-and-half, mustard, salt, pepper, garlic powder, and onion powder in a large bowl.
  3. Butter a 9×13-inch baking dish. Layer half the bread, half the sausage, and half the cheese. Repeat, then pour the custard over evenly. Press down lightly, cover, and refrigerate at least 8 hours.
  4. Preheat oven to 350°F (175°C). Uncover the dish and bake 45–50 minutes, until puffed and golden. Top with chives, rest 5 minutes, and serve.

Notes

The casserole needs an overnight soak (at least 8 hours) in the fridge; that time isn’t included in prep or cook. If the top browns too fast during baking, tent it loosely with foil until the center sets.