This breakfast casserole can be assembled ahead of time and refrigerated overnight. Just pop it in the oven the next morning for a quick and easy breakfast or brunch. We used our Chicken Breakfast sausage roll here, but Italian Sausage can also be used in this savory dish.
Overnight Breakfast Sausage, Egg and Veggie Strata
Ingredients
- 1 pound (1 roll) Isernio’s Breakfast Sausage, pork or chicken. Or, Isernio’s Italian Sausage, mild or hot, pork or chicken. You can also use link sausage, but remove from casings first.
- 1 Tb. Unsalted butter, plus more for greasing pan.
- 1 cup diced onion
- 8 eggs
- 2 ½ cups whole milk
- 2 tsp. Dijon mustard
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 ½ cups shredded sharp cheddar cheese
- 12 thin asparagus spears, ends discarded and cut into 1-inch pieces
- 1 red bell pepper, cut into thin strips
- 1 loaf French bread, cut into 1-inch cubes (about 7 cups)
Instructions
- Grease a 9x13” baking dish with the butter. Set aside.
- Heat 1 Tb. butter in a skillet over medium heat. Crumble and cook the sausage until no longer pink in the middle. Remove sausage to a medium bowl.
- In the same pan, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Mix the onion into the cooked sausage.
- In a large bowl, whisk together the eggs, milk, mustard, salt and pepper. Add the cheese.
- Place the bread cubes into the greased baking dish. Top the bread with the sausage/onion mixture. Then pour the egg mixture over the layers of bread and sausage. Scatter the asparagus and bell pepper strips over the top evenly.
- Cover the dish with plastic wrap and refrigerate overnight, or for about 8 hours.
- In the morning, remove the strata from the refrigerator and discard the plastic wrap. Let it rest at room temperature for 30 minutes.
- Preheat the oven to 350. Bake the strata uncovered for 35 to 45 minutes, until eggs are set. Remove from oven and let rest for 5 minutes before slicing and serving.
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