FOvernight Omelet Breakfast Casserole is an ideal make ahead feast. It’s stacked with frankfurter, bacon, veggies, eggs, and cheddar, and will be on your feast turn throughout the year!
On the off chance that ya’ll have at any point made omelets for a gathering, and understood that everything you did was cook while every other person was eating, this meal is for you. Make a wreck in your kitchen the other day, and afterward keep it tranquil at supper time. That is the thing that I’m discussing.
- 7 slices old bread
- 1 Tablespoons butter – or enough to spread on bread
- 1 pound sausage – cooked and crumbled
- 6 strips bacon – cooked and crumbled
- 12 large eggs
- 1 cup 2% milk – or use whatever milk you have
- 1 Tablespoons olive oil
- 1 1/2 cups spinach leaves
- 1 cup sliced mushrooms
- 1/2 large onion – diced
- 1 medium red bell pepper – diced
- 2 cloves garlic – minced
- 1 cup shredded cheddar cheese – or use more
- 1 teaspoon dry mustard
- kosher salt and freshly ground black pepper – to taste
- In skillet, cook sausage till done. Drain fat and set aside.
- Cut bacon in small strips. Cook in skillet (you can use same one as sausage) till nicely browned. Set cooked bacon on paper towel to soak up some of the fat.
- In 1 tablespoons of olive oil, saute onion, garlic, red pepper, mushrooms, and spinach. Season with salt and pepper and cook until soft.
- In mixing bowl, whip eggs, milk, ground mustard, salt and pepper (to taste). Set aside.
- Remove the crust from the slices of bread. Butter one side and put that side down in casserole dish.
- Spoon sausage and bacon on bread layer. Then top with cooked veggies and then egg mixture. Top with the shredded cheese.
- Cover tightly with saran wrap and refrigerate overnight.
- In the morning, cook the casserole on 375, uncovered, for approximately 45 minutes, or until the eggs are cooked and the breakfast casserole is nice and golden brown on top.
- Use your choice of meat for this casserole. You can even skip it for a meatless dish.
- The veggies can be substituted as well, for whatever you like best.
- Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
- The leftovers are great too, for up to three days.
Calories: 435kcal | Carbohydrates: 14g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 311mg | Sodium: 670mg | Potassium: 404mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1368IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 3mg