Overnight Sausage and Egg Casserole
A hearty and flavorful casserole perfect for busy mornings or brunch. Prepare it ahead of time and bake it fresh in the morning.
Ingredients
Main Ingredients
- 6-8 slices plain white sandwich bread, butter very soft, for buttering bread Crusts removed
- 2 cups Jack cheese, shredded
- 2 cups cheddar cheese, shredded
- 12 ounces pork sausage, crumbled and browned
- 1 can 4-ounce green chiles
- 6 large eggs
- 2 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
Instructions
Preparation
- Remove the crusts from your bread and lightly butter one side.
- Place the bread, butter side down, in a 9×13 baking dish, ensuring no big gaps.
- Grate the cheese and sprinkle it evenly over the bread, then layer on the browned sausage followed by the green chiles.
- In a medium bowl, whisk the eggs, add milk and seasonings, then pour evenly over the casserole.
- Cover and refrigerate overnight.
Cooking
- In the morning, preheat your oven to 350°F.
- Bake uncovered for 50-60 minutes until the center is puffed and set, and the edges are golden brown.
- Cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For reheat, you can use oven or microwave.