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Overnight Breakfast Casserole
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Overnight Breakfast Casserole

Course Breakfast
Cuisine American
Servings 8 servings
This make-ahead Overnight Breakfast Casserole is full of sausage, eggs, and cheese and is the perfect way to start the day. It's great for holiday mornings, too!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Refrigeration 8 hours
Total Time 9 hours 35 minutes

Ingredients
 

  • 7 cups 1-inch French bread cubes Use bread that is a day old.
  • 3 tablespoons butter melted
  • 6 oz. sausage cooked and crumbled
  • 3/4 cup shredded white cheddar cheese
  • 1 cup shredded Swiss cheese
  • 8 eggs
  • 1 cup whole milk
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1/3 cup dry white wine

Instructions

  • Spray a 9x13" pan with cooking spray, and in a medium skillet over medium heat, cook the sausage until it is cooked through and browned.
  • Spread bread in the bottom of the prepared baking dish. Drizzle melted butter on top of bread.
  • Sprinkle sausage and cheese on top of bread.
  • In a separate bowl, whisk together the eggs, milk, mustard, paprika and white wine.
  • Pour over casserole and cover with foil. Refrigerate overnight.
  • Remove the casserole from the fridge and allow it to sit for 20 minutes before baking. Preheat oven to 325 degrees.
  • Keep dish covered and bake for 60-75 minutes or until egg in middle is just set and edges are lightly golden.

Notes

I have not made this recipe with anything but the white wine, but if you do choose to not use it, apple cider vinegar, chicken broth or apple juice would be good substitutes. 

Nutrition

Serving: 1serving | Calories: 819kcal | Carbohydrates: 110g | Protein: 39g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1597mg | Potassium: 441mg | Fiber: 5g | Sugar: 12g | Vitamin A: 564IU | Vitamin C: 0.2mg | Calcium: 377mg | Iron: 9mg

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