Makeahead Breakfast Casserole

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Up to 2 days beforehand:
  • Fry onion, bell pepper and sausage, drain. Put in ziplock bag in fridge.
  • Cube bread and leave out uncovered to dry out.
  • Whisk eggs, milk, salt and pepper and baking powder. Store in separate ziplock bag in fridge.
  • Chop green onions and keep in separate small baggie in fridge.
  • That morning:
  • Preheat oven to 350 degrees.
  • Grease a 9x9 3" deep casserole dish. (If doubling the recipe, use an 11x11 4" deep casserole dish.).
  • Place bread over bottom, then sausage mixture, then mushrooms, then cheese, then egg mixture. Don't add green onions yet.
  • Depending on the size of your bread and veggies, you might need to whisk up a few more eggs and milk to add to the casserole. The egg mixture should come close to covering the other ingredients.
  • Bake 30 minutes, add green onion and stir, top with remaining cheese, then bake an additional 15 minutes, or until eggs are set.
  • Remove from oven and let set about five minutes so casserole will firm up a bit.
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