Easy Make Ahead Breakfast Casserole Recipe

Name: Easy Make Ahead Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 lb Breakfast Sausage (1 pound pork breakfast sausage (or other breakfast meat such as diced ham or diced cooked bacon)); ¾ cup Yellow Onion (3/4 cup onion (diced (optional) (about 1/2 medium onion))) — optional; 1 clove Garlic (1 clove garlic (minced (optional))) — optional; 4 cup Buttermilk Biscuit (4 cups buttermilk biscuits (cubed (about 4-6 baked biscuits) or another bread cubed such as sourdough)); 2 cup Whole Milk (2 cups whole milk (or half and half)); 8 pieces Egg (8 large eggs (room temperature)); 1 cup Feta Cheese (1 cup shredded cheddar cheese (or Feta, Gouda, Swiss, or Pepper Jack)); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon ground black pepper); ½ tsp Mustard (1/2 teaspoon dry mustard (optional)) — optional; 1 cup Bell Pepper (1 cup chopped bell pepper); 1 cup Mushroom (1 cup sliced mushrooms); 1 cup Spinach (1 cup chopped fresh spinach); 0 pieces Scallion (green onion (sliced)); 0 pieces Parsley (fresh parsley (chopped)); 0 pieces Chives (fresh chives (Chopped))

Easy Make Ahead Breakfast Casserole Recipe - Breakfast (American)

55 minAmerican

Servings12

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Ingredients

For 12 servings

Breakfast Sausage1 lb · 1 pound pork breakfast sausage (or other breakfast meat such as diced ham or diced cooked bacon)
Yellow Onion¾ cup · 3/4 cup onion (diced (optional) (about 1/2 medium onion)) · optional
Garlic1 clove · 1 clove garlic (minced (optional)) · optional
Buttermilk Biscuit4 cup · 4 cups buttermilk biscuits (cubed (about 4-6 baked biscuits) or another bread cubed such as sourdough)
Whole Milk2 cup · 2 cups whole milk (or half and half)
Egg8 pieces · 8 large eggs (room temperature)
Feta Cheese1 cup · 1 cup shredded cheddar cheese (or Feta, Gouda, Swiss, or Pepper Jack)
Kosher Salt½ tsp · 1/2 teaspoon kosher salt
Black Pepper½ tsp · 1/2 teaspoon ground black pepper
Mustard½ tsp · 1/2 teaspoon dry mustard (optional) · optional
Bell Pepper1 cup · 1 cup chopped bell pepper
Mushroom1 cup · 1 cup sliced mushrooms
Spinach1 cup · 1 cup chopped fresh spinach
Scallion0 pieces · green onion (sliced)
Parsley0 pieces · fresh parsley (chopped)
Chives0 pieces · fresh chives (Chopped)

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Steps

1Prep the casserole dish. Spray 9x13 casserole dish with nonstick cooking spray or coat it with butter and set aside.
2Cook the sausage and vegetables. Crumble sausage in a medium skillet with onion and garlic (and other vegetables if using). Cook over medium heat until the sausage is browned and cooked throughout and the onion is tender. Drain and set aside.
3Add the cubed bread. Arrange the cubed biscuits in the bottom of the prepared casserole dish.
4Mix the casserole filling. Whisk the milk, eggs, salt, pepper, and dry mustard in a mixing bowl. Stir in the shredded cheese, sausage, and cooked vegetables. Pour over the cubed biscuits.
5Bake and serve. Refrigerate for 30 minutes to overnight. When ready to bake, preheat the oven to 350º F. Bake for 40 to 45 minutes, until the center of the casserole is just set and registers 160º F in the center when checked with an instant read thermometer. Allow to stand for about 10 minutes before serving.