Overnight Sausage and Egg Casserole Tasty Recipe

Ingredients

• 1 pound breakfast sausage, crumbled
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 8 slices bread (cubed, preferably a day old)
• 1 cup shredded cheddar cheese
• 0.5 cup diced bell peppers (mix of red and green)
• 0.25 cup chopped fresh chives (for garnish)

Instructions

1. In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and fully cooked. Drain excess grease and set aside.
2. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, and black pepper until fully combined.
3. Grease a 9x13-inch baking dish. Spread the cubed bread evenly across the bottom of the dish.
4. Layer the cooked sausage over the bread cubes, followed by the diced bell peppers, and then sprinkle the shredded cheddar cheese on top.
5. Pour the egg mixture evenly over the entire casserole, ensuring everything is well coated.
6. Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to let the bread soak up the egg mixture.
7. Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
8. Bake uncovered for 45-50 minutes, or until the casserole is set and a golden crust forms on top.
9. Let the casserole cool for a few minutes before slicing. Garnish with fresh chives before serving.