Overnight Egg and Sausage Casserole

Egg bakes are great make-ahead dishes for busy times or holidays. They require time for the bread to soak up the custard mixture, so spend a few minutes assembling the casserole the night before and have this yummy family favorite dish ready to bake for brunch in the morning.

Hands-on Time: 25 min. | Total Time: 9 hrs. 45 min. | Serves: 12 | Difficulty: Easy

  • 1 lb. bulk pork sausage
  • 1 cup bell pepper, diced, any colors
  • 1/2 cup red onion, diced
  • 8 cups French or Vienna bread, cubed (about 8 oz.)
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 8 eggs
  • 2 cups milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  1. In medium skillet, cook sausage over medium-high heat 8-10 minutes or until browned, stirring to break up meat; drain. Stir in bell pepper and onion. Cook 3 minutes or until vegetables start to soften, stirring occasionally.
  2. Butter or spray 13"x9" (3-quart) baking dish. Place bread cubes in dish. Top with cheese, followed by the sausage mixture.
  3. In medium bowl, beat eggs, milk, salt and pepper with wire whisk until blended. Pour over sausage. Cover and refrigerate 8 hours or overnight.
  4. When ready to bake, remove dish from refrigerator and let stand at least 30 minutes. Heat oven to 350°F. Uncover dish and bake 40-45 minutes or until golden brown and knife inserted in center comes out clean.
  5. Let stand 10 minutes. Cut in squares to serve.
  6. Refrigerate leftovers.

View Party Plan: One Hoppy Easter