Overnight Sausage and Egg Breakfast Casserole for Two
A simple, satisfying overnight breakfast casserole made with sourdough bread, sausage, eggs, milk, and Cheddar cheese. Baked in a loaf pan, it's the perfect make-ahead breakfast for two.
Servings: 2 servings
Equipment
- 1 8-1/2 by 4-1/2-inch loaf pan
Ingredients
- 2 cups sourdough bread, cubed
- 3 ounces turkey breakfast sausage, cooked
- 2 large eggs
- 3/4 cup 1% milk
- 1/3 cup shredded reduced fat cheddar cheese
- 1/4 teaspoon ground black pepper
- Optional: 1/2-cup chopped cooked vegetables
Instructions
- In a small skillet over medium heat, cook the sausage until browned and no longer pink, breaking it into small crumbles. Drain any excess grease.
- Lightly grease an 8½ × 4½-inch loaf pan. Spread the cubed sourdough bread evenly in the prepared pan. Top with the cooked sausage and shredded cheese.
- In a small bowl, whisk together the eggs, milk, and black pepper. Pour the egg mixture evenly over the bread. Gently press the bread down to help it absorb the liquid. Cover the loaf pan tightly and refrigerate at least 4 hours or overnight, allowing the bread to absorb the egg mixture.
- When ready to bake, remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats to 350°F.
- Bake, covered, at 350°F for 25–30 minutes, or until the eggs are set and the casserole is cooked through.Remove from the oven and let rest for 5 minutes before cutting into two servings. Enjoy while it's hot.
Notes
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan)
Easy Variations and Substitutions
Try different breakfast meats. I used turkey breakfast sausage, but pork or chicken sausage, diced ham, Canadian bacon, or crumbled bacon would all work well. Fully cooked sausage links, patties, or crumbles are especially convenient when cooking for two. Just chop or crumble what you need and skip the browning step. Save the extra sausage. If you're starting with a package of raw breakfast sausage, consider cooking it all at once. Use 3 ounces for this casserole and freeze the rest in small portions for scrambled eggs, breakfast sandwiches, or another casserole. Change the bread or cheese. Substitute whole wheat or French bread for the sourdough. Swiss, Monterey Jack, or your favorite shredded cheese can replace the Cheddar. Add vegetables. A little sautéed onion, bell pepper, spinach, or mushrooms makes a nice addition. Cook watery vegetables first to prevent a soggy casserole. Make it meatless. Simply omit the sausage and add extra vegetables or your favorite plant-based breakfast sausage.Nutrition
Serving: 0.5recipe | Calories: 365kcal | Carbohydrates: 31g | Protein: 25g | Fat: 16g | Fiber: 0g