One of our favorite and most requested breakfast dishes is the Overnight Sausage and Egg Breakfast Casserole. We enjoy this on birthdays, Christmas morning, special days or prepare it on Saturday night for Sunday breakfast (you know how rushed it can be before church). It is also an extra dish that I take along with a supper meal when there is a new baby or a death, so they have breakfast the next morning. Serve it with cinnamon rolls or muffins. Yummy!
The ingredients:
1 lb. bulk sausage, cooked, drained (we like Maple sausage)
8 eggs, beaten
6 slices bread, with crust, cubed
2 1/4 C. milk
1 C. grated cheese
1 tsp. salt
1 tsp. dry mustard
Combine all ingredients. Pour into 9 x 13 dish, cover and refrigerate overnight (8-12 hours)
**NOTE-it is nice to do it ahead of time, but I often fix it right before cooking and it taste the same**
Bake uncovered at 350 degrees for 50 minutes or until knife comes out clean.
This is an easy dish that the boys love to help me cook. We often do two at a time-one son doing each. I hope you enjoy this easy breakfast or anytime dish! Thanks for stopping by and please come again!
Mary
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My Mom makes a very similar recipe (she adds cream of mushroom soup to hers and cooks it at 300 degrees for 90 minutes) and I actually made two batches yesterday. I love making this easy recipe for dinner and I rarely make it ahead of time and let it sit in the fridge overnight. I agree, it tastes the same either way. It was really fun to see a similar recipe online as this is the first time that’s happened. Thanks for sharing!
My mom made this every Thanksgiving and Christmas growing up. Now I make it too. I was just thinking that I need to brown the sausage when I saw this on my FB feed.
Hi, sweet friend! Just wanted to pop over to let you know that I’m sharing this delicious recipe on my meal plan at The Better Mom this week! Hope it sends some new friends your way! Wishing you and your family a super blessed and joyous Easter! Many blessings, Kelly
Hey! Thanks so much! I appreciate it!! A Blessed Easter to you as well!
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I’ve been making this casserole (also called a strata) for years. The great thing is you can customize it to what you have onhand and your preferences. Many kinds of vegetables can be added (partially cook them first): peppers, asparagus, spinach (fresh or thaw frozen chopped with water squeezed out)….whatever you like. I always saute chopped onion and add it. Often I also saute fresh sliced mushrooms or a can of mushrooms. No sausage or don’t like it? Use ham, a cubed ham steak is just the right amount or leftover ham is great too.