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Egg Bake (Overnight Breakfast Casserole) Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Description

This hearty Egg Bake Overnight Breakfast Casserole is a delicious and convenient dish perfect for busy mornings or meal prepping. Featuring savory sausage, fresh vegetables, fluffy eggs, and melted cheese, this casserole can be made ahead and baked fresh or frozen for later use. It’s an easy, family-friendly breakfast that offers flexibility with ingredients like choice of cheese and milk.

Ingredients

Meat

  • 10 to 12 ounces (280-340g) sausage (casing removed)

Vegetables

  • 2 cloves of garlic (minced)
  • 3 cups (90g) fresh spinach
  • 2 large bell peppers (diced)
  • ½ medium yellow onion (diced)
  • Salt and pepper (to taste)

Dairy & Eggs

  • 12 large eggs
  • ½ cup (120g) milk (any type)
  • ½ cup (56g) shredded cheese (any flavor; divided)
  • Olive oil (for sautéing)

Instructions

  1. Prepare Casserole Dish: Spray a 7 x 11″ or 9 x 13″ casserole dish with non-stick spray. If baking immediately, preheat the oven to 375ºF (191ºC).
  2. Brown Sausage: In a large skillet over medium heat, brown the sausage, removing casing beforehand. If sausage is fully cooked, this step is optional but recommended for flavor. After browning, spoon sausage evenly into the prepared casserole dish.
  3. Sauté Vegetables: Add a small amount of olive oil to the same skillet (skip if enough grease from sausage remains). Sauté minced garlic, fresh spinach, diced bell peppers, and diced onion until vegetables are tender and spinach has wilted, about 6-7 minutes. Season with salt and pepper during the last minute.
  4. Combine Sausage and Vegetables: Remove skillet from heat. Add cooked vegetable mixture to the sausage in the casserole dish and stir roughly to evenly distribute.
  5. Mix Eggs and Cheese: In a medium bowl, whisk together the eggs, milk, and ¼ cup of shredded cheese. Pour this mixture evenly over the sausage and vegetable layer in the casserole dish. Sprinkle the remaining ¼ cup of shredded cheese over the top and add a little more salt and pepper if desired.
  6. Bake or Refrigerate: You can bake the casserole immediately by placing it in the preheated 375ºF (191ºC) oven for approximately 45 minutes or until the edges start to brown. Alternatively, cover with plastic wrap or foil and refrigerate for up to 24 hours to bake later.
  7. Cool and Store: Allow the baked casserole to cool at least 15 minutes before serving. Store leftovers in the refrigerator for up to 5 days. Reheat individual servings in the microwave as needed.
  8. Freezing Instructions: Freeze the casserole either baked or unbaked. For unbaked freezing, cover tightly with plastic wrap and foil, and freeze up to 2 months. To reheat, thaw overnight in the refrigerator, then bake at 350ºF (177ºC) for about 20 minutes or until heated through.

Notes

  • You can use any type of milk and shredded cheese to suit your taste preferences or dietary needs.
  • Fully cooked sausage can be used; browning is optional but enhances flavor.
  • Vegetables can be varied—try mushrooms, zucchini, or kale for different flavors.
  • For a dairy-free version, substitute milk and cheese with plant-based alternatives and check sausage ingredients.
  • Cover casserole tightly when freezing to prevent freezer burn.
  • Letting the casserole cool before slicing helps it set and improves texture.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/egg-bake-overnight-breakfast-casserole-recipe/