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Overnight breakfast casserole

Overnight Breakfast Casserole

  • Author: Heather Scholten | Mama Spice
  • Yield: 8-12 servings 1x



  • 8 cups brioche bread cubes
  • 1 pound sweet Italian Sausage, casings removed
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • 1⁄4 teaspoon salt
  • 9 eggs
  • 3 cups whole milk
  • 2 tablespoons Spiceology Greek Freak Mediterranean Rub
  • 2 cups Gruyere cheese
  • 1⁄4 cup chopped Italian parsley


  1. Preheat oven to 400°F. Butter a 3 qt baking dish with 1 tablespoon butter. Set aside.
  2. Place cubed bread on a rimmed baking sheet and toast in the oven for 10-15 minutes, stirring halfway through. Remove from oven and set aside to cool.
  3. In a medium skillet add the sausage and brown over medium-high heat, about 10 minutes. Remove with a slotted spoon to a bowl and set aside.
  4. In the same skillet add 2 tablespoons butter, onion, and red pepper and saute over medium-high heat until the onions are translucent, about 8-10 minutes. Add the garlic, Greek Freak Mediterranean Rub, and salt. Stir to combine. Remove from heat.
  5. In a large bowl whisk the eggs, milk, cheese, and parsley until well combined. Stir in bread cubes, sausage and onion mixture. Pour into prepared baking dish. Cover tightly and refrigerate 2 hours, or overnight.
  6. Preheat oven to 400°F. Bake uncovered 45-50 minutes.