Cheesy Sausage Overnight Breakfast Casserole
Brunch Ideas for Breakfast Sausage
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. Recipe by The Slow Roasted Italian.
35 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 loaf (14.5 oz.) | sourdough bread, cut into cubes |
| 2 (16 oz.) | |
| 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 |
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Directions
-
Butter 9×13-inch casserole dish. Sprinkle bread cubes into casserole dish and set aside.
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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.
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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.
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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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Ratings and Reviews
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5
Highly recommend it!