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There is beauty in planning ahead... especially when it comes to the morning meal! Whether you want to take it slow and lazy, or you're rushing to get out the door, Make-Ahead Breakfast Casserole is the magical way to help make sure you're not going hungry either way! The night before, you cook the spicy, crumbly sausage, tenderize all the crunchy veggies and whip up the yummy egg mixture that will later be nice and fluffy. Then, you layer the deliciousness in a big baking dish and it just sits in the fridge and waits until you're ready for it the next day! Baked in 40 minutes, Make-Ahead Breakfast Casserole is like your own glorious golden-brown, time-saving, belly-filling, morning-improving fairy godmother!
There is beauty in planning ahead... especially when it comes to the morning meal! Whether you want to take it slow and lazy, or you're rushing to get out the door, Make-Ahead Breakfast Casserole is the magical way to help make sure you're not going hungry either way! The night before, you cook the spicy, crumbly sausage, tenderize all the crunchy veggies and whip up the yummy egg mixture that will later be nice and fluffy. Then, you layer the deliciousness in a big baking dish and it just sits in the fridge and waits until you're ready for it the next day! Baked in 40 minutes, Make-Ahead Breakfast Casserole is like your own glorious golden-brown, time-saving, belly-filling, morning-improving fairy godmother!
Ingredients
For the casserole:
- 4 cups bread cubed and crusty
- 1 teaspoon olive oil
- 1 pound ground pork sausage casing removed
- 1 teaspoon dried rosemary or Italian seasoning optional
- 1/2 medium onion diced
- 2 cloves garlic minced
- 2 cups bell peppers diced
- 1 cup mushrooms sliced
- 1 cup fresh spinach roughly chopped
- 12 large eggs
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon ground black pepper plus more to taste
- 2/3 cup milk or half-and-half
- 1 cup cheddar cheese shredded
For the garnish, optional:
- green onion to taste
- parsley chopped, to taste
Directions
- Grease a 9x13-inch or any 3-4-quart oven-safe dish.
- Arrange the bread cubes in an even layer at the bottom of the prepared dish.
- In a large skillet, over medium heat, heat the oil.
- Add the sausage and the rosemary to the oil.
- Using a wooden spoon or a rubber spatula, break up the sausage into bite-size pieces as it begins to cook.
- Add the onion, garlic, peppers, mushrooms, and spinach to the sausage.
- Cook the meat and veggies until the veggies are slightly softened and the meat is mostly cooked through, for about 5-6 minutes.
- Carefully transfer the sausage and veggie mixture away from the heat and evenly layer it on top of the bread cubes.
- In a large bowl, whisk the eggs, salt, pepper, milk or half-and-half, and cheese together.
- Evenly pour the egg mixture over the sausage and veggie mixture.
- Add more of the salt and pepper on top of the egg mixture, to taste.
- Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 375 degrees F.
- Allow the casserole to sit at room temperature for 10-15 minutes as the oven heats up.
- Bake the casserole, uncovered, until the top is golden, the edges are crisp, and a toothpick inserted in the center comes out clean, about 40-45 minutes.
- Allow the casserole to cool for 10 minutes.
- Slice and serve.
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