Overnight Breakfast Casserole
Overnight Christmas Breakfast Casserole is delicious, simple to prepare and the best dish for a festive holiday morning!
Equipment
Ingredients
- 1 pound (450 g) ground breakfast sausage cooked and drained
- 8 ounces (225 g) bacon diced and cooked until crispy
- ¾ cup small diced white onion
- 1 cup small diced green bell pepper
- 1 cup small diced red bell pepper
- 4 cups crusty bread cut into small cubes
- 8 ounces (225 g) Velveeta cheese diced into small pieces
- 12 large eggs well beaten
- ⅔ cup (120 ml) half and half
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups (240 g) shredded sharp cheddar cheese
Instructions
- Cook the sausage in a skillet and set adide. Then cook the bacon in the skillet and save 1 tablespoon of the bacon grease.
- Add the bacon grease to a large skillet set over medium heat. Add the onion and bell peppers, and stir to combine.
- Cook, stirring occasionally, for 8-10 minutes, or until the veggies are softened. Remove from the heat and set aside.
- Spray a 9x13-inch baking dish with cooking spray.
- Add the cubed bread into the bottom of the dish.
- Layer with cooked sausage, then the peppers and onion mixture, then the cooked bacon.
- Evenly place the pisces of Velveeta on top.
- In a large bowl, whisk the eggs with the half and half, salt, and pepper. Pour the mixture all over the top of the casserole. Gently press down on the top of the casserole so the bread starts soaking in the egg mixture.
- Cover and place in the fridge to chill for at least 8 hours, or overnight.
- When you’re ready to bake the casserole, preheat the oven to 375°F (190°).
- Top the casserole with the shredded cheddar cheese.
- Bake for 40 minutes or until a toothpick comes out clean with no wet egg in the center. You may need to cover the casserole with foil if it starts browning too much.
- Allow it to sit for 10 minutes before slicing and serving.
Notes
- Be sure to cook the meat and vegetables first. The bacon, sausage, peppers, and onions should not be added to the dish still raw.
- To save even more time, feel free to use pre-cooked sausage and bacon. You can even use ham if you prefer.
- Choose hearty bread. Regular sandwich bread won't hold up to soaking overnight. French bread, Italian bread, or crusty sourdough loaf are all great options.
- Small pieces of Velveeta added to the casserole create these tasty pockets of melty cheese! If you don't have Velveeta (it's difficult to find outside of the US), you can use cheddar cheese instead.
- Watch for browning. If the cheese on the top of your casserole start to brown too much, cover the dish with foil for the rest of the baking time.
- Keep leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 632kcal | Carbohydrates: 47g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 1383mg | Potassium: 447mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 27mg | Calcium: 331mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/overnight-breakfast-casserole/