Saturday, April 29, 2017

Overnight Cheesy Breakfast Casserole

This amazingly simple casserole recipe starts with a scrumptious layer of left over buttery biscuits, it's filled with my favorite breakfast components and ends with a generous amount of ooey gooey cheese.  It is a complete breakfast.  Just add coffee or orange juice.

Breakfast casseroles have been a long time favorite in our house.  I love to make it the night before and just pop it in the oven that morning.  These come in extra handy on special occasion days; like Easter, Christmas, Mothers/Fathers Day.  Pretty much every morning that I don't want to spend a lot of time in the morning preparing food, a breakfast casserole comes in handy.

This casserole combined my favorite flavors and left over biscuits.  You know in a bread loving family there are bound to be biscuits laying around.  If you don't have biscuits, feel free to substitute Italian bread.

Layers of buttery biscuits, sausage, ham, red peppers and cheese (cheese and more cheese) come together with fluffy eggs to create the best ever overnight cheesy casserole.  Perfect for everyday and every holiday.  It doesn't get much better than that!


With love from our simple kitchen to yours. 


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Overnight Cheesy Breakfast Casserole

4 cups cubes left over biscuits
1 pound sage breakfast sausage, cooked
2 cups cubed ham
½ red bell pepper, chopped
1 cup shredded Parmesan cheese
12 large eggs
2 cups milk
1 teaspoon black pepper
½ teaspoon kosher salt
8 ounces mild cheddar, shredded
butter to grease the baking dish
chopped scallions to garnish

Butter a 9x13 or similar size baking pan.

Evenly place biscuits in pan.  Add sausage, ham, peppers and Parmesan cheese in an even layer over the top.

In a medium mixing bowl, combine eggs, milk, salt and pepper.  Beat with a fork until well combined.  Evenly pour over top of casserole.  Cover with aluminum foil and chill in the refrigerator overnight.

Preheat oven to 350°F.

Remove casserole from refrigerator and place cold covered casserole in preheated oven.  Bake for 45 minutes.  Remove aluminum foil. Scatter cheddar cheese over the top and bake for an additional 15-30 minutes until casserole is set.  *Doesn’t wiggle when the pan is giggled.

Allow casserole to cool for 10 minutes before serving. Sprinkle with scallions.  Serve and enjoy!

DONNA'S NOTE:  If you do not have left over biscuits, you can substitute 4 cups cubed Italian bread

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published 5/19/14


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