Make Ahead Breakfast Casserole

9
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"Perfect for when company stays over. You can add any vegetables you like, just don't add the colorful ones until the last minute. I did that once and we had green eggs for Christmas morning."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (258.5 g)
  • Calories 409.2
  • Total Fat - 27.7 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 216.7 mg
  • Sodium - 1191.9 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5.6 g
  • Protein - 23.3 g
  • Calcium - 293.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.4 mg

Step 1

Up to 2 Days Before:

Step 2

Saute onion, bell pepper and sausage, drain. Whisk eggs, milk, salt, pepper and baking powder. Shred cheese and slice green onion. Put sausage, eggs, cheese and green onions in separate zip-lock bags, store in fridge.

Step 3

Cube bread and leave uncovered to dry out. Place in loosely tied bag.

Step 4

That morning:

Step 5

Preheat oven to 350 degrees and grease a medium casserole dish, about 9 x 9 x 3. If doubling recipe, use larger casserole dish, about 11 x 11 x 4.

Step 6

Place bread over bottom, then sausage, then mushrooms and olives, then most of cheese (reserve some for top), then egg mixture. Don't add green onions yet. Depending on the size of your bread and other veggies, you may need to whisk up a few more eggs and milk so that egg mixture comes close to covering other ingredients in casserole dish.

Step 7

Bake 30 minutes, add green onion and stir, top with remaining cheese, then bake an additional 15 minutes or until eggs are set. If doubled recipe, add another 15 minutes or more to cooking time.

Step 8

Remove from oven and let set about five minutes before serving.

Tips & Variations


No special items needed.

Related

MissTwiss

Made this great dish this morning using the whole bell pepper and threw in another egg and baked it in an 11 inch dish, I had lots of compliments because we all enjoyed it. Thanks Puppitypup for making our Sunday morning meal a hit!

review by:
(16 Nov 2014)