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Overnight Sausage Breakfast Casserole on a plate
Melissa Hart

Overnight Sausage Breakfast Casserole

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 oz sturdy rye bread cut into 1-inch cubes
  • 1 lb bulk pork breakfast sausage
  • 1 medium yellow onion diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 oz smoked Gouda shredded

Method
 

  1. Butter metal 9-by-13-inch pan. Brown sausage and onion in skillet over medium 10 minutes, breaking up meat, to 160°F. Drain; cool 15 minutes.
  2. Whisk eggs, milk, mustard, salt, and pepper. Put rye, sausage mixture, and Gouda in pan; pour custard over and press bread down.
  3. Cover; refrigerate 8 to 12 hours, additional to listed prep and cook times.
  4. Heat oven to 350°F. Uncover pan; loosely foil-tent and bake straight from refrigerator 30 minutes.
  5. Uncover; bake 20 to 25 minutes more until puffed and center 160°F. Rest 10 minutes before slicing.