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Pioneer Woman Overnight Breakfast Casserole

Pioneer Woman Overnight Breakfast Casserole - recipe card
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This hearty overnight breakfast casserole layers savory breakfast sausage, melted cheddar, and fluffy eggs with cubed bread for a custard-like interior and golden, crispy edges. An ideal make-ahead brunch centerpiece that requires just 10 minutes of prep before an overnight rest.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage (bulk, not links)
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 1/2 medium green bell pepper, finely diced (about 1/2 cup)
  • 6 large eggs
  • 1 1/2 cups (360ml) whole milk
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2g) kosher salt
  • 1/4 teaspoon (0.5g) freshly ground black pepper
  • 4 cups (about 8 ounces / 225g) cubed French bread or sourdough (stale, 1-inch cubes)
  • 1 cup (113g) shredded sharp cheddar cheese, divided
  • 1/3 cup (33g) shredded mozzarella cheese

Instructions

  1. Heat a large skillet over medium-high heat for 2 minutes. Add the breakfast sausage and cook, breaking it into small crumbles with a wooden spoon, for 5 to 7 minutes until no longer pink. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain excess fat, leaving 1 tablespoon of rendered fat in the skillet.
  2. Reduce the skillet heat to medium. Add the diced onion and bell pepper to the hot fat and sauté, stirring frequently, for 4 to 5 minutes until the onion is translucent and the peppers have softened. Scrape any browned bits from the bottom of the pan. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the eggs, whole milk, Dijon mustard, kosher salt, and black pepper until completely smooth and lightly frothy, about 30 seconds. The Dijon adds a subtle tang and helps emulsify the custard.
  4. Spray a 9×13-inch baking dish with nonstick cooking spray. Scatter half of the bread cubes evenly across the bottom of the dish, then layer half of the cooked sausage and half of the sautéed vegetables over the bread.
  5. Sprinkle 1/2 cup of the shredded cheddar and all of the shredded mozzarella over the sausage and vegetables. Top with the remaining bread cubes, followed by the remaining sausage and vegetables.
  6. Pour the egg-milk mixture evenly over the entire casserole, pressing down gently with a spatula to ensure all bread cubes are submerged. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. This overnight rest allows the custard to fully saturate the bread, creating a soft, tender interior while the top browns during baking.
  8. Before baking, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes. Meanwhile, preheat your oven to 350°F (177°C) and position a rack in the center.
  9. Remove the plastic wrap and place the casserole directly on the center rack. Bake uncovered for 45 to 50 minutes, or until the center is set and a knife inserted into the middle comes out clean. The top should be golden brown and puffed slightly around the edges.
  10. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil. Let the casserole rest on a wire rack for 5 to 10 minutes before slicing. This resting period allows the custard to firm up, making clean squares easier to cut.
  11. Serve warm, garnished with chopped fresh chives or parsley if desired. This casserole pairs beautifully with a side of fresh fruit or a simple green salad.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the casserole in a freezer-safe dish, but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Reheating: Reheat individual portions in the microwave on high for 1 to 2 minutes, or place the casserole (covered) in a 350°F (177°C) oven for 15 to 20 minutes until warmed through. For best texture, avoid over-baking when reheating.

Nutrition

Keywords: breakfast casserole, overnight casserole, Pioneer Woman breakfast, sausage egg casserole, brunch casserole, make-ahead breakfast, overnight breakfast, egg bake, shredded hashbrown casserole, bread and egg bake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-overnight-breakfast-casserole/