Holiday breakfasts can be tough, because you want to bring your “A” game, but who wants to be stuck in the kitchen cooking while everyone else is having fun?
It’s definitely the time to break out an overnight breakfast casserole or two.
I’ve already told you about one of my favorites, Virginia Willis’ incredibly yummy overnight French toast casserole, but it’s always good to have a savory option, too, and that’s where this Sausage Breakfast Casserole shines. You just layer bread, cooked sausage and cheese in a baking dish; pour a milk-and-egg mixture over the top; and let it chill in the fridge overnight, until you’re ready to slide it into the oven the next morning.
I love that this casserole isn’t eggy – it’s got about half the eggs of a typical breakfast casserole – so you get the full flavor of the sausage and all of that crusty cheese. No distractions.
So, get back to making merry! Breakfast is covered.
Sausage Breakfast Casserole
There’s a lot of sausage and cheese in this recipe, so if you need to dial it back, feel free. It’s meant to be a once-a-year splurge.
Hands-On Time: 18 minutes; Total Time: 58 minutes, plus 8 hours for chilling
Makes 6 servings
- 1 pound ground pork sausage
- 6 slices white sandwich bread, torn into pieces
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 1/2 cups milk
- 1/2 teaspoon Dijon mustard
- 3 large eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Grease an 11- x 7-inch baking dish.
- Cook sausage in a large skillet over medium heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain well.
- Arrange bread in a single layer in prepared baking dish; top with sausage and cheese.
- Combine milk and remaining ingredients; pour over bread mixture. Cover and chill 8 to 24 hours.
- Preheat oven to 350 degrees F. Bake for 40 minutes or until set.