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Easy Overnight Sausage and Egg Breakfast Casserole: 3-Ingredient Meal Prep

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A stress-free, make-ahead breakfast casserole that combines sausage, eggs, and stale bread. Letting it soak overnight ensures a creamy, rich texture, making it perfect for meal prep or impressing guests with minimal effort.

Ingredients

Scale
  • 1 pound breakfast sausage (pork or turkey)
  • 12 large eggs, room temperature
  • 1 cup milk or half-and-half (or dairy-free alternative)
  • 1 loaf day-old bread (sourdough, baguette, or challah), torn into bite-sized pieces
  • 1 cup sharp cheddar or gruyere cheese, grated
  • Salt and black pepper to taste
  • Pinch of cayenne pepper
  • Optional: Fresh herbs like thyme or sage

Instructions

  1. Cook the breakfast sausage in a large skillet over medium heat until browned and crispy, breaking it into small crumbles. Drain excess grease but leave some for flavor. Let cool slightly.
  2. Tear the day-old bread into rough, bite-sized pieces and place them evenly in a greased 9×13 inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, salt, pepper, and cayenne until uniform and slightly frothy.
  4. Pour the egg mixture evenly over the bread and sausage. Press down gently to ensure all bread pieces are submerged.
  5. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.
  6. Preheat oven to 350°F (175°C). Remove the dish from the fridge 20 minutes before baking to take the chill off.
  7. Sprinkle the grated cheese on top of the casserole.
  8. Bake for 40-45 minutes until the center is set and the top is golden brown. If the top browns too quickly, cover loosely with foil.
  9. Let the casserole rest for 10 minutes before slicing to allow it to set properly.
  10. Slice into squares and serve warm.

Notes

Use stale bread for best texture to prevent sogginess. Letting the casserole rest after baking is crucial for clean slicing. For a vegetarian version, swap sausage for sautéed mushrooms and spinach. For a vegan version, use flax eggs. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: breakfast casserole, meal prep, overnight oats alternative, sausage and eggs, easy breakfast, crowd pleaser, make ahead breakfast

Find it online: https://sweetstirring.com/easy-overnight-sausage-and-egg-breakfast-casserole-3-ingredient-meal-prep/