Description
This Egg Bake Overnight Breakfast Casserole is a hearty, customizable dish combining sausage, fresh vegetables, eggs, milk, and cheese. Perfect for breakfast or brunch, it can be prepared ahead, baked immediately, or frozen for later convenience, making it ideal for feeding a crowd or meal prepping.
Ingredients
Scale
Sausage and Vegetables
- 10 to 12 ounces sausage (casing removed)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 3 cups fresh spinach (90 g)
- 2 large bell peppers (diced)
- ½ medium yellow onion (diced)
- Salt and pepper (to taste)
Egg Mixture
- 12 large eggs
- ½ cup milk (any, 120 g)
- ½ cup shredded cheese (any flavor, 56 g; divided)
Instructions
- Prepare the casserole dish. Spray a 7 x 11 or 9 x 13 inch casserole dish with non-stick spray and set aside. If baking immediately, preheat oven to 375ºF (191ºC).
- Cook the sausage. In a large skillet over medium heat, brown the sausage. If using fully cooked sausage, this step can be skipped or lightly browned for extra flavor. Once cooked, spoon sausage evenly into the prepared casserole dish.
- Sauté the vegetables. Add a little olive oil to the same skillet, or use the leftover sausage grease. Sauté garlic, spinach, bell peppers, and onion until tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute of cooking.
- Combine sausage and vegetables. Remove the skillet from heat and add the cooked vegetables to the sausage in the casserole dish. Stir roughly to distribute evenly and set aside.
- Mix eggs and cheese. In a medium bowl, whisk together eggs, milk, and ¼ cup of shredded cheese. Pour this egg mixture evenly over the sausage and vegetable layer in the casserole. Sprinkle the remaining ¼ cup shredded cheese on top and season with a little more salt and pepper.
- Bake or refrigerate. You can bake the casserole immediately or cover and refrigerate for up to 24 hours to bake later.
- Baking the casserole. If not yet baked, preheat the oven to 375ºF (191ºC). Bake the casserole for approximately 45 minutes until the edges are browned. Allow to cool for at least 15 minutes before serving.
- Storage and reheating. Store leftovers in the refrigerator for up to 5 days. Reheat individual portions in the microwave as needed.
- Freezing instructions. The baked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator and bake at 350ºF (177ºC) for about 20 minutes until heated through. Unbaked casserole can also be frozen tightly wrapped for up to 2 months; thaw overnight before baking.
Notes
- This casserole is highly customizable; swap sausage for other proteins or use your favorite vegetables and cheeses.
- It can be made the night before or frozen for convenient meal prep.
- Use non-stick spray or grease the baking dish to prevent sticking.
- Allow the casserole to cool before refrigerating to maintain texture.
- For lower fat, use lean sausage and low-fat milk and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 303 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 223 mg
