Overnight Casserole

Overnight Casserole
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8 servings

 

8 eggs

2 cups milk

1 teaspoon dry mustard  (or 1 Tablespoon Dijon mustard)

1 teaspoon salt

1/4 teaspoon pepper

4 cups bread cubes (6 to 8 slices)

1 pound hot sausage – cooked, drained & crumbled

1 package (10 oz.) frozen chopped spinach, thawed and drained

1/2 to 1 cup diced bell peppers (any color)

1/2 cup diced onion

2 cups sharp cheddar cheese

 

Spray a 9″ x 13″ baking dish with cooking spray.  In medium mixing bowl, beat together first five ingredients.   Sprinkle bread cubes evenly over bottom of baking dish.  Top evenly with cooked sausage crumbles, chopped spinach, diced peppers, onions and cheese.  Pour egg mixture over ingredients in baking dish.  Cover with plastic wrap or foil, and refrigerate several hours or overnight.

 

When ready to bake, position oven rack in center of oven & preheat oven to 350 F.  Remove casserole from refrigerator and let stand for 10 minutes while oven preheats.  Uncover and bake until puffed and lightly browned at the edges, and a knife inserted in center comes out clean, about 35 to 45 minutes.

 

Optional ingredients: 

Breads:   French or Italian bread cubes; rye, wheat or white sliced bread cubed;

1 package (6oz) restaurant-style seasoned croutons

Vegetables:  mushrooms, artichoke hearts, chopped cooked asparagus, chopped seeded tomatoes, diced green chilies, chopped cooked Swiss chard, drained

Cheese:  Pepper Jack, Mozzarella, Parmesan, Swiss

Meats:  ham, Italian sausage, chicken sausage, cooked drained & crumbled hamburger