Make Ahead Breakfast Casserole
Picture this, it’s Tuesday and you’ve got guests coming this weekend and you are already stressing about what to feed them. Take one worry off your list and offer this super simple and very tasty breakfast casserole. Not only does it come together in a snap but you can customize it with ingredients to your liking. Vegetarian? to problem, omit the sausage and add more veggies. Gluten-free? Dairy-free? Simply swap out your favorite gluten-free bread and/or favorite milk substitute.
Set a large saute pan over medium heat and coat it with a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork, brown the sausage, about 6-8 minutes.
Meanwhile, set a second saute pan over medium heat and coat it with a drizzle of olive oil. Add mushrooms and do not disturb them to allow them to caramelize. Add bell peppers, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
Set sausage and veggies aside.
Generously grease a 9x13 baking pan. Break the bread into pieces and place the bread cubes in the pan in an even layer.
In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking.
Preheat the oven to 375°F (191°C). Bake the casserole, uncovered until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. Allow to cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the oven covered with foil or in the microwave to your liking.
Enjoy!
Make Ahead Breakfast Casserole
Ingredients
- 3⁄4 pound, uncooked breakfast pork sausage, casings removed
- 2 bell peppers, diced (any color you prefer; about 2 cups)
- 1 cup, sliced mushrooms
- 1 cup, fresh spinach
- 1⁄2 medium yellow onion, diced
- 1 teaspoon, minced garlic
- salt and fresh ground black pepper
- 4 slices bread (whole wheat, white, sourdough, etc., preferably day old)
- 10 large eggs
- 1⁄2 cup milk (any milk works)
- 1⁄2 cup shredded cheese
Instructions
- Set a large saute pan over medium heat and coat it with a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork, brown the sausage, about 6-8 minutes.
- Meanwhile, set a second saute pan over medium heat and coat it with a drizzle of olive oil. Add mushrooms and do not disturb them to allow them to caramelize. Add bell peppers, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
- Set sausage and veggies aside.
- Generously grease a 9x13 baking pan. Break the bread into pieces and place the bread cubes in the pan in an even layer.
- In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
- Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking.
- Preheat the oven to 375°F (191°C). Bake the casserole, uncovered until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. Allow to cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the oven covered with foil or in the microwave to your liking.
- Enjoy!