Overnight Breakfast Casserole with Sausage and Cheese

Overnight Breakfast Casserole with Sausage and Cheese is a perfect union of all things brunchy. Eggs, Texas toast, cheese, and maple sausage.

Prep Time 30

Cook Time 45

Resting Time 5

Total Time 1 20

Course Breakfast

Cuisine American

Servings 8 hearty portions

1 Tablespoon butter
8-9 slices Texas toast or other thick bread (sour dough, Italian. Day old bread is great!)
3 cups shredded Colby Jack/Cheddar cheese mix (2 cups with egg, 1 cup on top)
1/3 cup shredded Parmesan cheese

Prep. Gather all ingredients.
Pepper. Wash and remove the stem and seeds from the green pepper. Dice the green pepper by slicing it into strips then, into smaller equal sized squares.
1 cup diced green pepper (1/2 large pepper)
Onion. Cut the onion in half, then cut off the ends - bottom and top, then peel the onion. Dice the onion by cutting the onion in half, then slicing the half into ribbons. Slice the ribbons into smaller equal squares.
1 cup diced white onions (1/2 large onion)
Cheese. Grate the parmesan cheese.
1/3 cup shredded Parmesan cheese

Skillet. Add peppers, onions, and sausage to a large skillet.
16 ounces maple flavored pork breakfast sausage
Cook. Cook over medium heat, breaking up the meat into crumbles.
Stir. Cook for 10 minutes or until all the pink is gone from the meat and the veggies are tender. Increase the heat slightly and cook for another 3-5 minutes, allow the sausage to brown. Stir once half way to brown the remaining sides.
Drain. Remove the sausage mix from the heat. Carefully drain the excess fat and set the sausage aside.

Whisk. In a large mixing bowl, whisk together the eggs for 1-2 minutes until frothy. I used an immersion blender, but you can whisk by hand, just get some air in there to make the casserole light and fluffy.
12 eggs
Combine. Add and whisk in the milk, salt, and black pepper. Then fold in 2 cups of shredded cheese until well combined.
2 cups milk, 1 teaspoon sea salt, 1/4 teaspoon fresh ground black pepper

Prep. Using a paper towel or rubber spatula, spread the butter around the casserole dish, bottom and sides.
1 Tablespoon butter
Bread. Tear up each slice of Texas toast into quarters and place the bread in the casserole dish. Overlap the pieces and evenly cover the bottom.
8-9 slices Texas toast or other thick bread (sour dough, Italian. Day old bread is great!)
Sausage. Spread the sausage mix over the top of the bread.
Egg Mix. Pour the egg mix evenly over the sausage, covering all of the bread. Use a measuring cup if you like to make it easier to control where the egg mix goes.
Cheese. Top the egg with the remaining cheddar cheese and add grated parmesan.
3 cups shredded Colby Jack/Cheddar cheese mix (2 cups with egg, 1 cup on top)
Cover. Cover the casserole and store in the refrigerator overnight.

Preheat. Preheat the oven to 375 °F.
Bake. Cover the casserole with foil and bake for 35 minutes. Uncover and bake for another 10 minutes until the cheese is melted and golden.
Rest. Allow the casserole to stand for 5 minutes before slicing and serving.

Keyword brunch, eggs, New Years Day