Description
A simple and delicious overnight breakfast casserole recipe from Ina Garten, perfect for feeding a crowd or enjoying for a leisurely brunch.
Ingredients
Scale
- 1 pound breakfast sausage
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 8 large eggs
- 2 cups half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the breakfast sausage over medium heat until browned. Drain off any excess grease.
- Add the chopped onion and bell peppers to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
- In a large bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and paprika until well combined.
- Stir in the cooked sausage and vegetable mixture into the egg mixture.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate overnight.
- The next morning, remove the plastic wrap and bake in the preheated oven for 40-50 minutes, or until the casserole is set and golden brown.
- Let stand for 5-10 minutes before serving.
Notes
- For a breadless casserole, omit any bread or croutons.
- This recipe is great for preparing ahead for overnight guests.
- Adjust seasonings to your preference.
- You can substitute other cheeses like Swiss or Gruyere.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg