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!
Course Breakfast
Cuisine American
Keyword overnight breakfast casserole
Prep Time 15 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 6
Calories 518kcal
Author Mom Foodie Contributor recipe
Ingredients
8eggs*
4thick slices breadcubed
½cup cheddar cheeseshredded
1lbground sausage*
1avocado
6roasted tomatoes
2medium sweet potatoescubed
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.