Overnight Breakfast Casserole with Sausage and Pico de Gallo
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A flavorful make-ahead breakfast casserole is the best way to welcome family and friends to a celebratory morning gathering. By prepping ahead, all you have to do is pop the casserole in the oven until cooked through. It’s a perfect time-saver and allows you to mingle with your guests when they arrive, especially if you have not seen them for quite a while.
This overnight breakfast casserole is fluffy, full of veggies and spice if you decide to include serrano peppers and a spicy sausage. Those ingredients can be replaced with more mild ingredients without compromising flavor. Ingredients such as a non-spicy sausage or bell pepper will do the trick. What gives this fancy breakfast its unique flavor is the addition of Maille Dijon Original Mustard to the mix.
The result is a delicious, family-style meal everyone can enjoy for the holidays. It not only tastes amazing but any leftovers can be kept well for a few days in the refrigerator. It also travels well if transporting to a potluck type of gathering. The colorful, texture-rich contribution to the party will wow the guests and keep them asking for seconds and thirds.
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Overnight Breakfast Casserole with Sausage and Pico de Gallo
- Prep Time: 15 minutes (plus overnight)
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 10 1x
Description
A flavorful make-ahead breakfast casserole is the best way to welcome family and friends to a celebratory morning gathering.
Ingredients
1 tablespoon olive oil
1 pound breakfast sausage (pork, beef, chicken or vegetarian), sliced
2 tablespoons Maille Dijon Original Mustard
6 slices white bread, crusts cut off
2 cups Mexican style shredded cheese, divided
5 eggs
3 cups milk
1 tomato, finely diced
3 green onions, chopped
1-2 serrano peppers, seeds removed and chopped
1 teaspoon soy sauce
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg
¼ teaspoon salt
Instructions
Spray a 12×12 (or 9×13) oven safe dish with non-stick cooking spray. Set aside.
Heat oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through. Remove from heat and stir in mustard. Set aside.
Arrange bread slices in the bottom of the baking dish. Top with sausage/mustard mixture and spread evenly as a layer. Top with one cup cheese.
In a large separate mixing bowl, combine eggs, milk, tomato, onions, peppers, soy sauce, black pepper, nutmeg and salt and beat lightly. Pour over sausage layer, top evenly with remaining cup of cheese, cover with aluminum foil and refrigerate overnight.
Preheat oven to 350° F.
Bake the casserole uncovered for 40-45 minutes or until eggs are set and cheese is bubbly. Slice and serve.
