This Overnight Breakfast Casserole is something that I’ve been making for years. It’s so good and always goes over extremely well whenever I serve it for family gatherings. In fact, it’s almost expected that I’ll make it now if we’re having people over during ‘brunch hours.’ I made it this past weekend because we celebrated all three of our kids’ birthdays together with our three families. I have to admit, it’s kind of nice that I can get away with throwing ONE birthday party for THREE kids. I suppose that’s one benefit to have twins plus another kid that are only 2 years and 2 weeks apart. ha! I can get away with it only because their birthdays are so close…and it would be kind of silly to have family all come out twice within two weeks.
This was already a pretty ‘real food’ casserole as is, however, I still manged to clean it up a little by using my own homemade bread, local, free-range sausage and eggs, and organic half & half. I love that the eggs soak into the bread overnight before it’s baked. Yum. Nothing artificial and no preservatives…but still tastes just as delicious as always!
I apologize that my picture isn’t the greatest. I realized too late that I should have taken a piece out of the center of the casserole…not an edge. However, I think you get the idea, right?? 🙂 Here’s the recipe…it’s simple, but oh-so-good!
Overnight Breakfast Casserole
- Approx. 1 lb bread, cut into 1-inch cubes (I use my homemade honey whole wheat bread, but you could also use Sourdough or whatever you like…just watch that ingredient list if you’re not baking your own!)
- 1 lb bulk breakfast sausage (local, free-range is best – I buy mine from Honored Prairie)
- Approx. 2 cups cheese, freshly shredded
- 8 eggs (local, pasture-raised is ideal)
- 2 cups organic half & half
- 1 tsp. salt
- 1 tsp. ground mustard
Cook sausage and drain. Spray a 9 x 13″ baking dish generously with an olive oil sprayer. Place bread cubes in dish. Layer sausage on top of bread and then cheese. In a separate bowl, whisk together the eggs, half & half, salt, and ground mustard. Pour mixture evenly over the casserole, making sure to soak all of the bread. Cover and place in the refrigerator overnight.
In the morning, preheat the oven to 350 degrees. Uncover the casserole and bake for 40-45 minutes (or until eggs are cooked through). Cut and serve immediately. Yum, yum!
I often will prepare two casseroles at once for a brunch for several people. The leftovers heat over very nicely, so we never mind if we have extra! However, this casserole goes over so well…that we rarely have more than a couple pieces left, if that!
This was our spread of “real food” for the birthday party yesterday. I made two overnight breakfast casseroles, a veggie tray with organic carrots and peppers, a last minute ranch dip I threw together that my husband thought was a ‘must-have,’ fresh pineapple, clementine slices, cheese cubes, organic pretzels from Whole Foods, and homemade chocolate cupcakes. I served some homemade ice cream with chocolate swirls as well. It was my best ice cream yet! (Post coming shortly!)
If you want to read about how we kept our daughter’s first ‘friend party’ free of artificial colors and ingredients, you can read about it in my post: How to Host a Real Food Birthday Party.