This Overnight Breakfast Casserole is so easy to prep in the evening. It chills overnight in the refrigerator, then bakes quickly in the oven the next morning. Made with sausage, cheese, one egg, milk and bread. Wake up to a savory breakfast bread pudding that’s a real treat any time of the year!
When my kids were younger, I would always make a big overnight breakfast casserole to enjoy on Thanksgiving morning and on Christmas morning. It was wonderful to have my family wake up to the aroma of a delicious breakfast cooking in the oven. It was even more wonderful knowing I hadn’t spent hours earlier in the kitchen preparing it for them.
Overnight breakfast casseroles couldn’t be easier to make and since you combine the ingredients the night before, it makes breakfast easy. So easy, I sometimes wonder why I don’t make overnight breakfast casseroles more often.
I’ve taken the same flavorful breakfast casserole recipe that I have made for years and created this wonderful single serving version. The breakfast casserole recipe is still made with all of the delicious ingredients found in my original recipe; plenty of cooked sausage, shredded cheese, an egg, milk and bread – all in a perfect little recipe for one.
One of the many things I love about this recipe is the fact that you make it the night before you want to eat it. Just combine the ingredients in a small baking dish, cover and refrigerate. In the morning, heat the oven and bake the casserole for about 25 to 30 minutes.
It’s like a savory breakfast bread pudding! If you are looking for a sweeter breakfast casserole, you’ll love my Breakfast Bread Pudding made with apples and pecans.
Use your favorite cheese, I love using Monterey Jack or Cheddar best. I also find it best to use a crusty bread, such as French, Italian, Sourdough or even croissants.
Since this is such an easy breakfast recipe, please don’t wait for a holiday to make it. Make any morning a special one, I know you’ll be glad you did.
For this Overnight Breakfast Casserole Recipe, I use a 5-inch baking dish which holds about 1 1/2 to 2 cups. You can also use a small loaf pan or any similar smaller sized baking dish.
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Overnight Breakfast Casserole Recipe
- 6 ounces pork sausage , cooked and drained of fat
- 1 large egg
- 3/4 cup milk
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups cubed French Bread
- 1/2 cup shredded cheese (Cheddar, Monterey Jack or your favorite)
- In a medium-sized skillet, cook the sausage until no longer pink. Transfer to a paper towel lined plate and set aside.
- In a small bowl, beat the egg. Whisk in the milk, salt, and pepper.
- Butter a 5-inch baking dish, or dish of a similar size. Line the dish with the bread, cutting and rearranging if necessary.
- Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire dish. Cover and refrigerate overnight.
- Heat oven to 350 degrees F (177 degrees C). Cook the casserole, covered with aluminum foil for 25 to 30 minutes or until egg mixture is set.
- Remove from the oven and enjoy while hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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