This overnight breakfast (or brunch) casserole is full of flavor, with eggs, bread, sausage, cheese, and seasonings. It's the perfect egg casserole recipe for a holiday or weekend morning meal.
One thing that makes this casserole and other similar casseroles so perfect for a busy weekend or holiday morning is that it is prepared the night before. All you have to do in the morning is remove it from the refrigerator, let it stand to warm up a bit, and then pop it into a preheated oven. Serve it along with fresh diced or sliced melon or grapes, or a warmed fruit compote mixture. Sliced tomatoes go nicely with egg dishes as well.
The dish is also quite versatile. Feel free to replace the ground bulk sausage with turkey sausage or sliced sausage links, or replace the sausage with cooked and crumbled bacon or diced ham. Or replace the sliced bread with quartered or coarsely crumbled buttered biscuits.
Chopped steamed asparagus or broccoli florets would be a nice addition to the casserole, too, especially if you're making it for a brunch or lunch. Or saute 4 to 6 ounces of sliced mushrooms in a small amount of butter and add them to the egg mixture.
If you enjoy Tex-Mex flavors, add a 4-ounce can of mild chopped green chile peppers or 1/2 cup of finely chopped bell pepper along with 1/2 cup of finely chopped onion. Use a Mexican blend of cheeses or part pepper jack cheese instead of cheddar, and add a few teaspoons of chili powder or taco seasoning. This combination is excellent served with fresh or purchased tomato salsa.
- Lightly butter each slice of bread and then cut the slices in half. Arrange the bread slices in a 9-by-13-by-2-inch baking pan.
- In a large skillet or saute pan, brown the sausage. Use a spatula or spoon to break it up. Drain and pat with paper towels. Sprinkle the sausage over the bread. Top the sausage with the shredded cheese.
- In a mixing bowl, whisk together the eggs, salt, dry mustard, and the milk until well blended. Pour egg mixture over bread, sausage, and cheese. Cover the pan with foil and refrigerate overnight.
- Remove the casserole from the refrigerator and let it stand at room temperature for about 20 minutes.
- Preheat the oven to 350 F.
- Remove the foil from pan and bake the casserole for 45 minutes, or until it is bubbly around the edges and lightly browned on top. It might take a bit longer if it's still quite cold. A butter knife inserted into the center of the should come out clean when it's done.
- Remove the breakfast casserole to a rack and let it stand for 15 to 20 minutes before serving.