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Overnight Egg Casserole

Overnight Egg Casserole

This Overnight Egg Casserole is a hearty, custardy breakfast dish that combines stale bread, eggs, milk, cream, sausage, and cheese, allowing for a stress-free morning meal that can be prepared the night before.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6-8 cups stale French or Italian bread, cut into 1-inch cubes
  • 10-12 large eggs, room temperature
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 pound ground breakfast sausage, browned and drained
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh chives or parsley

Method
 

  1. Grease a 9x13 inch baking dish generously with butter or non-stick cooking spray.
  2. In a large skillet over medium heat, brown the breakfast sausage until it is no longer pink. Drain the excess fat thoroughly.
  3. Place the bread cubes in the prepared baking dish, spreading them out evenly.
  4. Sprinkle the cooked sausage and 1.5 cups of the shredded cheese over the bread cubes.
  5. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, and spices until fully incorporated.
  6. Pour the egg mixture slowly over the bread and meat layers, pressing down on the bread to ensure every piece absorbs the liquid.
  7. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or up to 24 hours.
  8. Preheat your oven to 375°F (190°C). Remove the casserole from the fridge, uncover, and sprinkle the remaining 0.5 cup of cheese on top.
  9. Bake for 45-50 minutes until puffed up and golden brown, with a knife inserted in the center coming out clean.
  10. Let the dish rest for 10 minutes before slicing.

Notes

Always use stale bread for the best texture. If using fresh bread, toast the cubes in a low oven for 10 minutes before starting. Ensure to let the casserole rest in the fridge for the full time for optimal results.