Cheesy Sausage Overnight Breakfast Casserole

0 Reviews

SERVINGS

12

PREP TIME

20 min

TOTAL TIME

9 hr 35 min

GLUTEN FREE

NO

Overnight casseroles are a classic for a reason—they’re incredibly easy and so tasty. Made with sausage and sourdough, this cheesy version can’t be beat.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 loaf (14.5 oz.) sour dough bread, cut into cubes 
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls 
1 teaspoon crushed red pepper flakes
4 tablespoons maple syrup 
16 ounces (4 cups) sharp cheddar cheese, shredded and divided
12 large eggs
1 cup half-and-half
1 tablespoon dijon mustard
1 teaspoon kosher salt
1/4 cup sliced scallions
Handful fresh parsley, chopped
DIRECTIONS
Butter 9x13-inch casserole dish. Sprinkle bread cubes into casserole dish and set aside.

Crumble sausage into medium skillet over medium-high heat. Add red pepper flakes and cook until nearly browned. Pour syrup over sausage and continue cooking as syrup bubbles and thickens. Pour maple sausage over bread cubes in casserole dish. Sprinkle with 2 cups of cheese and toss to combine.

Meanwhile, combine eggs, half-and-half, mustard and salt in large bowl; whisk until combined. Pour egg mixture over bread cube mixture. Cover with foil and chill in refrigerator for 8 hours, or overnight.

Preheat oven to 350°F. Cover and bake until eggs are puffy and set, about 1 hour 15 minutes. Uncover, sprinkle with remaining 2 cups of cheese and bake, uncovered, an additional 10 minutes or until cheese is melted. Top with scallions and parsley. Serve and enjoy.

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Ingredients

1 loaf (14.5 oz.) sour dough bread, cut into cubes 
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls 
1 teaspoon crushed red pepper flakes
4 tablespoons maple syrup 
16 ounces (4 cups) sharp cheddar cheese, shredded and divided
12 large eggs
1 cup half-and-half
1 tablespoon dijon mustard
1 teaspoon kosher salt
1/4 cup sliced scallions
Handful fresh parsley, chopped

Directions

Butter 9x13-inch casserole dish. Sprinkle bread cubes into casserole dish and set aside.

Crumble sausage into medium skillet over medium-high heat. Add red pepper flakes and cook until nearly browned. Pour syrup over sausage and continue cooking as syrup bubbles and thickens. Pour maple sausage over bread cubes in casserole dish. Sprinkle with 2 cups of cheese and toss to combine.

Meanwhile, combine eggs, half-and-half, mustard and salt in large bowl; whisk until combined. Pour egg mixture over bread cube mixture. Cover with foil and chill in refrigerator for 8 hours, or overnight.

Preheat oven to 350°F. Cover and bake until eggs are puffy and set, about 1 hour 15 minutes. Uncover, sprinkle with remaining 2 cups of cheese and bake, uncovered, an additional 10 minutes or until cheese is melted. Top with scallions and parsley. Serve and enjoy.