Ina Garten Overnight Breakfast Casserole
This cozy overnight breakfast casserole layers bread, sausage, cheese, and a simple egg custard so you can prep everything the night before and simply bake in the morning.
Ingredients
Casserole
- 1 loaf day-old French bread or challah, cubed
- 1 lb breakfast sausage, casings removed
- 1 small onion, finely chopped
- 1 red bell pepper, diced (optional)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Swiss or Gruyère cheese
- 8 large eggs
- 2 cups whole milk or half-and-half
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard powder
- 0.25 teaspoon cayenne pepper (optional)
Garnish
- chopped fresh parsley or chives for serving
Instructions
- Lightly grease a 9x13-inch baking dish and spread the cubed bread in an even layer.
- In a skillet over medium heat, cook the sausage until browned and cooked through. Add the onion and red bell pepper and cook until softened, then remove from heat to cool slightly.
- Scatter the sausage and vegetable mixture evenly over the bread, then top with the shredded cheddar and Swiss cheeses.
- In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard, and cayenne until smooth.
- Pour the egg mixture evenly over the bread, gently pressing the bread down so it absorbs the custard. Cover the dish and refrigerate for at least 6 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Uncover the casserole and bake for 45–50 minutes, until the top is golden and the center is set.
- Let rest for 5–10 minutes, garnish with fresh herbs, slice into squares, and serve warm.
Notes
For extra flavor, try mixing a handful of fresh herbs or a little grated Parmesan into the custard before pouring it over the bread.