We love this overnight breakfast casserole, not only because it’s delicious, but it’s best made the night before…which means it’s ideal for holiday mornings when you’d like to sleep in but still have a great meal ready for family and friends. From our table to yours, happy holidays!
Recipe from aspicyperspective.com
M A K E S 12 S E R V INGS | COOK TIME: 60 MINUTES | PREHEAT 325F
I N G R E D I E N T S
- 12 large eggs
- 3 cups whole milk (or half & half)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cup shredded smoked gouda cheese
- 1 cup chopped sausage (meat or plant-based)
- 1 cup chopped scallions
- 3/4 cup chopped roasted red pepper
- 1 1/2 teaspoons salt
- 1 teaspoon ground mustard (optional or substitute a preferred spice)
- 1/2 teaspoon garlic powder
- 12 ounce loaf french bread, torn into 1-2 inch chunks
D I R E C T I O N S
1. Grease a 9X13 inch (3 quart) baking dish.
2. In a large mixing bowl, add the eggs, milk, salt, ground mustard or other spice, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, sausage, scallions, and roasted red pepper.
3. Add the bread to the baking dish and pour the egg mixture over the top. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill overnight.
4. Preheat oven to 350 degrees. Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting.
NOTES
One of the things we love about stratas is how versatile they are – don’t have roasted red peppers? Substitute sauteed onions. Prefer spicy jack cheese to gouda? Use that instead!
This casserole can be made the same day as serving but be sure to let it chill for at least an hour so the bread soaks up all of the eggs.
This doesn’t need more than hot coffee and fresh fruit on the side to be the perfect holiday breakfast meal. We hope you enjoy it!