Easy Overnight Breakfast Casserole

I came across an Instagram account called Brunch with Babs, and when I saw the easy overnight breakfast casserole she makes every Christmas morning, I decided to try it too. It was fantastic! I mean, the Engineer and I were all over it; the Little Prince has an aversion to melted cheese, so he wasn’t too fond of it, but it grew on him the next day; the Fox is just picky, but at least he tasted it.

I took a bit of a shortcut and wanted to use breakfast sausage crumbles; I couldn’t find any, so I got cooked breakfast sausage patties and chut them up into little pieces. I find that easier than having to break up the sausage into crumbles and cook it ahead of time, so that’s what I’m writing below.

1 lb. breakfast sausage crumbles
¾ loaf of challah bread or 9 slices of leftover bread, cut into ½” cubes
8 eggs, slightly beaten
2 cups grated lactose-free cheddar cheese
2 ½ cups lactose-free whole milk
1 tsp. kosher salt
1 tsp. dried mustard

The day before serving, grease a 9 x 13” casserole dish.

To a large bowl, add the meat, bread cubes and cheese. In a separate medium bowl, beat the eggs and then whisk in the milk, dry mustard, and salt. Pour the egg mixture over the bread cubes and stir until combined. Transfer the mixture to the prepared casserole dish. Cover with foil and refrigerate overnight.

When ready to serve, preheat oven to 350 °F. Remove the casserole from the fridge and uncover. Bake the casserole for 45-55 minutes, or until set and bubbly. Allow the casserole to sit for a few minutes before serving.