Overnight Breakfast Casserole
This overnight breakfast casserole is fully prepped the evening before. Just pop it in the oven and bake the next morning. Your guests will love it!
Servings 6
Calories 518kcal
Ingredients
- 8 eggs*
- 4 thick slices bread cubed
- ½ cup cheddar cheese shredded
- 1 lb ground sausage*
- 1 avocado
- 6 roasted tomatoes
- 2 medium sweet potatoes cubed
Instructions
- Brown the sausage in a frying pan, moving around occasionally. Chop up the potatoes and bread, and shred the cheese while browning.
- Cover the bottom of your casserole dish with sweet potato cubes, ensuring you leave no large gaps.
- Evenly spread the browned sausage over top of the sweet potatoes.
- Place the roasted tomatoes on top of the sausage meat, and crush with the back of a wooden spoon.
- Depending on the consistency of your avocado, either add cubes or dollops of the avocado over the tomato layer. Cover the avocado completely with bread cubes.
- Combine the eggs and cheese. Pour over top of the whole casserole. Cover with aluminum foil and refrigerate overnight.
- The next morning, bake at 350F for 1 ½ hours, uncovered, until the eggs are fully set.
Notes
*Editor's Notes: I would personally use a dozen eggs, but only 3-4 of the yolks to make this casserole, and would select a good quality chicken sausage.
Nutrition
Calories: 518kcal | Carbohydrates: 26g | Protein: 25g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 282mg | Sodium: 795mg | Potassium: 637mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6665IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 3.4mg