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For a tasty make-ahead breakfast casserole, you need the basics. Here are the key ingredients: - 6 large eggs - 2 cups milk (whole or 2%) - 2 cups cubed day-old bread (sourdough or whole grain) - 1 cup shredded cheddar cheese - 1 cup cooked breakfast sausage, crumbled - 1 bell pepper, diced (any color) - 1 small onion, diced - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste Eggs and milk create a rich base. They provide flavor and help bind the other ingredients. The bread adds texture and helps soak up the egg mixture. Cheese brings creaminess and a savory touch. Breakfast sausage adds a hearty protein punch. Fresh vegetables like bell peppers and onions add color and crunch. You can easily change your casserole to fit your taste. Here are some optional ingredients: - Alternative proteins: bacon or ham - Vegetable variations: spinach or mushrooms - Dairy-free and gluten-free options: almond milk and gluten-free bread Using bacon or ham gives you a smoky flavor. You can mix in spinach or mushrooms for extra nutrition. If you prefer dairy-free or gluten-free, swap out the milk and bread. This flexibility makes the recipe fun and personal. Try different combinations to find your favorite! To start, you need to whisk the eggs and milk together. Grab a large mixing bowl. Add in the six large eggs and two cups of milk. Whisk them until they blend well. This mixture is the base of your casserole. Next, season it with garlic powder, dried oregano, salt, and pepper. This adds great flavor. After that, take your day-old bread. Cube two cups of it into small pieces. Add this bread to your egg mixture. Then, fold in one cup of crumbled breakfast sausage and diced vegetables. Use one bell pepper and one small onion, both diced. Make sure all the bread soaks up the egg mixture well. Now it’s time to assemble. First, grease a 9x13 inch baking dish with cooking spray or butter. This helps prevent sticking. Pour your mixture into the dish. Spread it out evenly. Sprinkle one cup of shredded cheddar cheese on top. This will melt beautifully as it bakes. Cover the dish with aluminum foil. Place it in the fridge for at least two hours, or overnight. This allows the flavors to blend well. When you’re ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge. Let it sit at room temperature for about 15 minutes. This helps it bake evenly. Bake it covered for 30 minutes. Then, uncover and bake for another 15 to 20 minutes. You want the top to be golden brown and the center to be set. Once it’s done baking, remove it from the oven. Let it cool for a few minutes. This step is important. Cooling helps the casserole hold its shape when you slice it. For the final touch, garnish with fresh chives or parsley. This makes it look great for serving. Enjoy your warm, tasty breakfast casserole! To get the best flavor and texture, refrigerate the casserole overnight. This gives the bread time to soak up the egg mixture. If you can, let it chill for at least six hours. When baking, cover the dish with foil for the first part. This helps cook the inside well without burning the top. Adding spices can really boost the taste. Use garlic powder and dried oregano to add depth. Feel free to add a pinch of paprika or even some hot sauce for a kick. Choosing the right bread is key too. Day-old sourdough or whole grain bread gives the best texture. It holds up well without getting mushy. A soggy casserole can ruin breakfast. To prevent this, use stale bread. Make sure to mix the ingredients well and avoid too much milk. If your casserole cooks unevenly, check your oven's temperature. An oven thermometer can help ensure even cooking. Letting the casserole sit for a few minutes before slicing also helps it firm up. {{image_2}} To make a tasty meat-free version, swap the breakfast sausage for some beans or tofu. These options give great protein without meat. You can also use mushrooms for a savory touch. Adding extra veggies brings flavor and color. Try spinach, zucchini, or tomatoes. Diced sweet potatoes can add sweetness and fiber. Mix and match veggies based on what you have at home! For a low-carb option, use cauliflower bread or almond flour bread instead of regular bread. These alternatives cut carbs while still tasting great. To boost protein, use more eggs and cheese. Adding cooked bacon or ham can also help. You can even mix in some cottage cheese for creaminess without too many carbs. Incorporating seasonal vegetables makes your casserole fresh and fun. In the spring, use asparagus or fresh peas. In the fall, try butternut squash or sweet potatoes. These veggies bring unique flavors and colors to the dish. For holiday-themed casseroles, consider adding cranberries or sage. This combo works well for Thanksgiving. You can also use pumpkin for a cozy fall flavor. These small changes can make your breakfast casserole perfect for any occasion! To keep your breakfast casserole fresh, store it properly. First, let it cool down after baking. Once cool, cut it into squares. Place the squares in an airtight container. If you want to freeze it, wrap each square in plastic wrap and then put it in a freezer-safe bag. This keeps the casserole tasty and safe. For the best texture, reheat the casserole in the oven. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover with foil to prevent it from drying out. Heat for about 20 minutes or until it's warm throughout. If you need a quick serving, use the microwave. Place a square on a microwave-safe plate. Heat for 1-2 minutes, checking to ensure it heats evenly. Be careful, as it can get hot! You can keep the breakfast casserole in the fridge for 3-4 days. If you freeze it, it can last up to 2-3 months. Always check for signs of spoilage. If you see mold or it smells off, toss it out. Trust your senses; safety comes first! Yes, you can make breakfast casserole the night before. This helps the flavors blend well. To do this, prepare the casserole as per the recipe. After mixing all the ingredients, cover it and place it in the fridge. Let it chill for at least two hours or overnight. This way, you can bake it in the morning when you are ready to eat. The best bread for breakfast casseroles is day-old bread. I love using sourdough or whole grain. These types soak up the egg mixture well and add great flavor. Fresh bread can become too soggy. If you have leftover bread, use it. It makes a big difference in taste and texture. Yes, you can use egg substitutes in this recipe. Some good options include silken tofu or a flaxseed mix. For each egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit until it thickens. This works well in most casseroles, though the taste may change slightly. To sum it up, we covered the essentials for a make-ahead breakfast casserole. We looked at key ingredients like eggs, milk, and your choice of protein and veggies. I shared step-by-step instructions from prepping to serving. You can customize it to fit your taste and needs. Remember to store leftovers properly for fresh meals later. This dish is not only easy to make but also fun to adjust. Enjoy creating a breakfast casserole that fits your family’s tastes!

Make Ahead Breakfast Casserole

Start your day right with this delicious Morning Delight Breakfast Casserole! Packed with eggs, cheese, sausage, and fresh veggies, it's the perfect dish for brunch or a family gathering. Easy to prepare and can be made ahead for convenience, this casserole will surely impress your guests. Discover how to create this tasty breakfast treat and delight everyone at the table.
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Ingredients
  

6 large eggs

2 cups milk (whole or 2%)

2 cups cubed day-old bread (sourdough or whole grain)

1 cup shredded cheddar cheese

1 cup cooked breakfast sausage, crumbled

1 bell pepper, diced (any color)

1 small onion, diced

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, whisk together the eggs and milk until well combined. Season with garlic powder, dried oregano, salt, and pepper.

      Fold in the cubed bread, crumbled sausage, diced bell pepper, and diced onion into the egg mixture. Ensure all the bread is well-coated.

        Grease a 9x13 inch baking dish with cooking spray or butter. Pour the mixture into the baking dish.

          Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

            Cover the dish with aluminum foil and refrigerate for at least 2 hours, or overnight for better flavor integration.

              When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.

                Bake in the preheated oven for 30 minutes covered, then uncover and bake for an additional 15-20 minutes, or until the top is golden brown and the center is set.

                  Remove from the oven and let it cool for a few minutes before slicing.

                    Garnish with chopped chives or parsley before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8