Description
Ina Garten’s Overnight Breakfast Casserole is a versatile dish that combines layers of bread, eggs, cheese, and savory ingredients like sausage and vegetables. The beauty of this recipe is in its simplicity and convenience. By preparing it the night before, the bread soaks up the egg mixture, resulting in a rich and flavorful breakfast that is ready to pop in the oven when you wake up.
Ingredients
Scale
- 1 pound breakfast turkey sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried mustard
- 1 teaspoon paprika
- 6 cups cubed day-old bread (French bread or sourdough)
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Sausage:
In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and drain on paper towels. - Sauté the Vegetables:
In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté until softened, about 5 minutes. - Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, dried mustard, and paprika until well combined. - Assemble the Casserole:
Grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish. Top with cooked sausage, sautéed vegetables, and 1 1/2 cups of shredded cheddar cheese. - Pour the Egg Mixture:
Pour the egg mixture over the bread and sausage, pressing down lightly to ensure the bread absorbs the liquid. - Add Cheese and Parsley:
Sprinkle the remaining cheddar cheese, Parmesan cheese, and chopped parsley over the top. - Cover and Refrigerate:
Cover the casserole with plastic wrap or aluminum foil and refrigerate overnight. - Preheat and Bake:
Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes. - Bake the Casserole:
Bake in the preheated oven for 50-60 minutes, or until the eggs are set and the top is golden brown. - Let It Rest and Serve:
Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
- Bread Selection:
Choose a sturdy bread like French bread, sourdough, or Italian bread for the best texture. Day-old bread works well because it absorbs the egg mixture without becoming too soggy. - Meat Alternatives:
Feel free to substitute the breakfast sausage with other proteins like bacon, ham, or even a plant-based sausage for a vegetarian option. Ensure the meat is fully cooked before adding it to the casserole. - Vegetable Additions:
You can customize the casserole with additional vegetables, such as mushrooms, spinach, or cherry tomatoes. Sauté any vegetables before adding them to prevent excess moisture. - Cheese Variety:
While cheddar cheese adds a classic flavor, you can experiment with other cheeses like Gruyère, Swiss, or Monterey Jack to tailor the taste to your liking. - Spice it Up:
For a bit of heat, consider adding a pinch of cayenne pepper, red pepper flakes, or chopped jalapeños to the egg mixture. - Overnight Rest:
Letting the casserole rest overnight is essential for the bread to absorb the egg mixture and for the flavors to meld together. This step ensures a moist and flavorful casserole. - Baking Tip:
If the casserole browns too quickly on top while baking, cover it loosely with aluminum foil to prevent over-browning. - Testing for Doneness:
Ensure the casserole is fully cooked by checking that the center is set and reaches an internal temperature of 165°F. A knife inserted into the center should come out clean. - Serving Suggestions:
Garnish the casserole with fresh herbs like chives or parsley just before serving for added freshness and flavor.