Ina Garten Overnight Breakfast Casserole Recipe
Ina Garten Overnight Breakfast Casserole Recipe is easy, delicious and perfect for busy mornings. You prepare it the night before and in the morning, it bakes to golden, cheesy perfection.
Ingredients
- 8 slices of white or whole wheat bread cubed
- 1 pound breakfast sausage cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Prepare the sausage
- Cook breakfast sausage in skillet until fully browned. Drain excess fat. Set aside to cool slightly for casserole layering.
Cut and cube the bread
- Remove crusts if desired. Cut bread into small cubes. Place half the bread cubes in greased 9x13-inch baking dish.
Layer the cheese and sausage
- Sprinkle half of the cheddar and Gruyere over bread. Add cooked sausage evenly. Repeat layers with remaining bread, cheese and sausage.
Make the egg mixture
- Whisk together eggs, milk, Dijon mustard, salt, pepper and nutmeg. Pour evenly over layered casserole. Press lightly to soak bread.
Refrigerate overnight
- Cover casserole with aluminum foil. Refrigerate for at least 6 hours or overnight. This allows bread to absorb egg mixture fully.
Bake the casserole
- Preheat oven to 350°F (175°C). Bake covered for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly.
Garnish and serve
- Remove from oven. Let rest for 5 minutes. Sprinkle chopped parsley on top. Serve warm with coffee or fruit on the side.
Notes
- Use day-old bread for better absorption
- Cook sausage completely before layering
- Do not overbake to avoid dry eggs
- Use a mix of cheeses for flavor depth
- Let casserole sit overnight for best texture
- Press egg mixture lightly into bread
- Garnish with fresh herbs for a fresh touch