Our Favorite Breakfast Casserole

by Mandi on February 20, 2012

breakfast casserole

source: Mandi Ehman

Over the years, I’ve tried several different breakfast casseroles for our Christmas morning, breakfast, but we never really found a recipe that we loved.

Then I made this recipe for a baby shower brunch in November, and I knew it was the one. We’ve made it with sausage or bacon, for special occasions and just because — and I love the leftovers as much as the fresh casserole, which means none of it goes to waste!

Egg & Bacon {Or Sausage} Breakfast Casserole
Recipe Type: Breakfast
Serves: 8
Ingredients
  • 1 pound bulk pork sausage or bacon
  • 8 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded Cheddar cheese
Instructions
  1. Cook bacon or sausage and drain well.
  2. In a large bowl, beat the eggs. Stir in milk, salt and mustard. Add bread cubes, cheese and breakfast meat.
  3. Pour in a 9″x13″ baking dish and cover.
  4. Refrigerate overnight. In the morning, pull the casserole out of the refrigerator and let stand for 30 minutes. Preheat oven to 350 degrees and bake uncovered for 40 minutes.

 
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What’s your favorite overnight breakfast recipe?

Mandi Ehman is the founder and publisher behind Life Your Way and the co-author of All in Good Time, as well as a wife and the homeschooling mom to four beautiful girls. She lives with her family on a little slice of heaven in wild, wonderful West Virginia and loves coffee, chocolate, easy meals, beautiful things and minimalist spaces.

  • http://www.facebook.com/rilensmom Lisa D. Wagner

    Love this! Our overnight-Christmas breakfast is a sweet version of this, with sliced apples, brown sugar, spices (or just pie filling), raisins, nuts, whatever else sounds good. Glass of milk and maybe sausage or ham on the side, and Christmas mornings we’re well fed with less (food) stress.

    • http://lifeyourway.net Mandi @ Life Your Way

      Yum, yum!

  • http://joyceandnorm.wordpress.com Joyce and Norm

    I’ve made something similar too. Actually, I think I’m going to make it tomorrow since I haven’t made it lately.

  • TheresaHorn

    I’m always hesitant to do casseroles that sit in the refrigerator overnight and then go into a hot oven, but maybe letting it sit out for 30 minutes will keep a glass pan from breaking. Sounds yummy.

    • http://lifeyourway.net Mandi @ Life Your Way

      We’ve used stoneware and glass pans and never had one break, but you could easily mix it in a bowl and then transfer it to the pan the next morning, I think!

  • Meangirls622

    A question: do you have to refrigerate it over night or can you just cook it right away if you want?

    • http://lifeyourway.net Mandi @ Life Your Way

      I think it really needs to be refrigerated in order for the bread to absorb the egg mixture. You don’t really taste or feel the bread at all, but I think if you cooked it right away, it would have a lot of dry bread chunks in it.

      Hope that helps!

  • nancy

    this is a recipe that i’ve used for years. love it. as a matter of fact, we had it for dinner last night with ham instead of sausage or bacon. delish.

  • http://formerlyaprildawn.blogspot.com/ April

    Too funny – I just came across this recipe in a slow cook cookbook! Directions are basically the same, except cook on low for 4 hours.

    • http://lifeyourway.net Mandi @ Life Your Way

      Mmm, April — I might have to try that. Bet it smells heavenly!

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  • Clean Mama

    I totally agree – just doing something/anything helps!

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