Sarra This Ina Garten Overnight Breakfast Casserole Recipe is a hearty and savory recipe, which is made with breakfast sausage and Cheddar cheese. It’s the perfect choice for holiday mornings, ready in about 9 hours and 15 minutes (including overnight chilling).
Jump to RecipeIna Garten Overnight Breakfast Casserole Recipe Ingredients
- 1 loaf Italian or French bread, day-old, cubed
- 10 large eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 ½ cups shredded Cheddar cheese
- ½ cup grated Parmesan cheese
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 small onion, diced
- 1 cup diced bell peppers (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
How To Make Ina Garten Overnight Breakfast Casserole
- Prepare the Base: Grease a 9×13-inch baking dish. Spread the cubed, day-old bread evenly across the bottom.
- Cook the Fillings: In a skillet over medium heat, cook the sausage or bacon until browned. Drain the excess grease. In the same skillet, sauté the diced onion and optional bell peppers until softened.
- Layer the Casserole: Sprinkle the cooked sausage/bacon and the sautéed vegetables evenly over the bread cubes in the baking dish.
- Whisk the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until thoroughly combined.
- Assemble and Chill: Pour the egg mixture evenly over the bread and fillings. Press down gently to ensure all the bread is soaked. Sprinkle the shredded Cheddar and grated Parmesan cheeses over the top. Cover the dish tightly and refrigerate overnight, or for at least 8 hours.
- Bake the Casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes. Bake, uncovered, for 45–50 minutes, until the eggs are set and the top is golden brown and puffy.
- Rest and Serve: Let the casserole cool for at least 5-10 minutes before slicing. This helps it set up properly. Garnish with fresh parsley and serve warm.
Recipe Tips
- Why use day-old bread? Stale, dry bread is more absorbent than fresh bread. It will soak up the egg custard without becoming overly soggy, resulting in a better texture that’s similar to a savory bread pudding.
- Why is chilling overnight so important? This crucial resting period allows the bread to fully absorb the rich egg custard, ensuring every bite is moist and flavorful. It also allows all the savory flavors from the sausage and cheese to meld together.
- How do I prevent the top from burning? If you notice the cheese on top is browning too quickly before the center is fully cooked, you can loosely tent the baking dish with a piece of aluminum foil for the remainder of the baking time.
- Why let the casserole rest before slicing? Letting the casserole stand for 5-10 minutes after it comes out of the hot oven allows the structure to set. This makes it much easier to cut into clean, neat squares that don’t fall apart.
What To Serve With Overnight Breakfast Casserole
This hearty casserole is a meal in itself but pairs wonderfully with lighter, fresh sides.
- A fresh fruit salad with berries and melon
- Yogurt parfaits
- Freshly squeezed orange juice or mimosas for a brunch celebration
- A side of crispy hash browns
How To Store Overnight Breakfast Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze baked and cooled individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm individual slices in the microwave or place them in a 350°F (175°C) oven until heated through.
Overnight Breakfast Casserole Nutrition Facts
- Serving Size: 1/10 of recipe
- Calories: ~550 kcal
- Protein: 28g
- Carbohydrates: 30g
- Fat: 35g
- Saturated Fat: 16g
- Sodium: ~1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for a lower-carb version, you can substitute the bread with a layer of cooked hash browns, thinly sliced potatoes, or extra vegetables like spinach and mushrooms.
You can assemble and refrigerate the casserole for up to 24 hours before baking. This makes it incredibly convenient for planning ahead.
Yes. Assemble the casserole in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw it completely in the refrigerator overnight before baking as directed.
Ina Garten Overnight Breakfast Casserole Recipe
Course: BreakfastCuisine: AmericanDifficulty: Baking10
servings20
minutes50
minutes550
kcalA savory, make-ahead breakfast casserole with layers of bread, sausage, and cheese, soaked in a rich and creamy egg custard.
Ingredients
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1 loaf day-old Italian or French bread, cubed
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10 large eggs
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2 ½ cups whole milk & ½ cup heavy cream
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1 ½ cups shredded Cheddar cheese & ½ cup grated Parmesan
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1 lb breakfast sausage or bacon, cooked and crumbled
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1 small onion, diced
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1 tsp salt & ½ tsp pepper
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Parsley for garnish
Directions
- Layer cubed bread in a greased 9×13-inch baking dish.
- Top the bread with cooked sausage/bacon and any sautéed vegetables.
- Whisk together eggs, milk, cream, salt, and pepper. Pour evenly over the layers.
- Sprinkle with both cheeses, cover, and refrigerate for at least 8 hours or overnight.
- Let sit at room temperature for 20 minutes, then bake at 350°F (175°C) for 45-50 minutes.
- The casserole is done when the center is set and the top is golden brown.
- Rest for 5-10 minutes before slicing and serving.
Notes
- Using day-old, stale bread is crucial for preventing a soggy casserole.
- Don’t skip the overnight chilling step; it’s essential for the bread to absorb the custard and for the flavors to meld.
- Ensure all your fillings (sausage, bacon, vegetables) are fully cooked before assembling the casserole.
- For a vegetarian version, omit the meat and add more vegetables like sautéed mushrooms, spinach, and zucchini.
