Easy Overnight Breakfast Casserole

A plated slice of breakfast casserole loaded with sausage, peppers, and melted cheese

A make-ahead overnight breakfast casserole layered with savory sausage, crispy bacon, sweet peppers, and two melty cheeses, baked golden for an easy holiday or weekend brunch.

Course Breakfast

Cuisine American

Keyword Breakfast Casserole

Prep Time 20

Cook Time 40

Chill Time 8

Servings servings

Calories 619kcal

Author Jason Decker

Ingredients

1 pound ground breakfast sausage cooked and drained
1/2 pound bacon small diced, cooked crispy
3/4 cup small diced white onion
1 cup small diced green bell pepper
1 cup small diced red bell pepper
4 cups small cubed crusty bread
8 ounces Velveeta cheese small diced
12 large eggs well beaten
2/3 cup half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups shredded sharp cheddar cheese

Instructions

Cook the sausage and bacon off beforehand, and save 1 tablespoon of bacon grease.
1 pound ground breakfast sausage, 1/2 pound bacon
Place the bacon grease into a large skillet over medium heat. Add the onion and bell peppers, and stir to combine.
3/4 cup small diced white onion, 1 cup small diced green bell pepper, 1 cup small diced red bell pepper
Cook, stirring occasionally, until the veggies are softened, 8-10 minutes; take off the heat and set aside.
Spray a 9×13 baking dish with cooking spray.
Add the cubed bread into the bottom of the dish.
4 cups small cubed crusty bread
Top with the cooked sausage.
Add the peppers and onion mixture on top.
Top with the bacon.
Add the diced Velveeta on top.
8 ounces Velveeta cheese
In a large bowl, whisk the eggs with the half and half, salt, and pepper. Pour this 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.
12 large eggs, 2/3 cup half and half, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Cover and place in the fridge for at least 8 hours, or best overnight.
Preheat the oven to 375°F.
Top the casserole with the shredded cheddar cheese.
2 cups shredded sharp 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

For added flavor, save a tablespoon of bacon grease when cooking the bacon for sautéing the veggies.
Gently press down on the bread after pouring the egg mixture. This ensures the bread soaks up all the goodness.
If using store-bought cooked bacon, add olive oil when sautéing veggies.
Use a wooden spoon or spatula to make sure the ingredients are evenly distributed.
Cover the casserole with foil if it starts browning too much during baking.
Pair it with fresh fruit or cinnamon rolls for a complete holiday breakfast.

Nutrition