Overnight Bacon Sausage Casserole (Printer-Friendly)

A hearty overnight bake loaded with eggs, bacon, sausage, and cheese for easy mornings.

# What You’ll Need to Cook:

01 - 8 ounces breakfast sausage, cooked and crumbled

02 - 6 slices bacon, cooked and chopped

03 - 8 large eggs

04 - 1 1/2 cups whole milk

05 - 1 1/2 cups shredded cheddar cheese

06 - 6 slices white bread, cut into cubes

07 - 1 teaspoon Dijon mustard

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon freshly cracked black pepper

01 - Grease a 9x13-inch baking dish with non-stick spray and set aside.

02 - In a large bowl, beat eggs. Add whole milk, Dijon mustard, salt, and pepper; stir until combined.

03 - Fold in bread cubes, shredded cheddar cheese, cooked sausage, and chopped bacon until evenly mixed.

04 - Pour mixture into prepared baking dish, cover tightly, and refrigerate for at least 8 hours or overnight.

05 - Remove casserole from refrigerator 30 minutes before baking to reach room temperature. Preheat oven to 350°F (175°C).

06 - Bake uncovered for 40 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

07 - Allow casserole to cool slightly before serving warm.

01 - Grease the baking dish well to prevent sticking and ease cleanup.

02 - Letting the casserole sit out before baking ensures even cooking throughout.

03 - Variations include adding sautéed peppers and onions or substituting bread with hash browns.

04 - Any shredded cheese like pepper jack or mozzarella can be used if cheddar is unavailable.