This easy overnight breakfast casserole will become your new go-to recipe any time you have company in town.
Instructions
1
Brown the sausage
2
In a skillet, brown and crumble the breakfast sausage. Drain and set aside.
3
Combine the ingredients
4
In a large bowl, beat the eggs, then add the milk, salt and mustard. Stir in the bread cubes, cheese and cooked sausage.
5
Rest in the refrigerator
6
Pour the mixture into a greased 11x7-inch baking dish. Cover and refrigerate the sausage egg bake for eight hours or overnight. Editor's Tip: Make sure to grease your pan. Even the best nonstick baking pans can be prone to baked eggs sticking to them.
7
Bake and serve
8
Remove the sausage and egg casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean. Editor's Tip: As with most make-ahead casseroles, it's important to let the recipe sit at room temperature for 30 minutes or so before baking to ensure the casserole bakes evenly in the oven. If you skip this step, the center of the casserole may not fully set.
