This overnight breakfast casserole chock full of vegetables, sausage, chorizo and brioche is an incredible time saver and such a treat. Make it this holiday season!
This recipe is a great way to make a holiday brunch easy. We have other fantastic options here!
Breakfast is the most important meal of the day they say. I am not here to tell you whether it’s true or not. I am however, here to make it the most delicious meal of the day with my overnight breakfast casserole.
Whether you are a morning person or not, we can all agree, it brightens our a day quite a bit when we start with a tasty and nutritious breakfast.
But who wants to get straight into cooking first thing in the morning? Not this girl! It takes me a good half hour to wake up.
So the most reasonable solution is to get your breakfast ready the night before, which is especially handy when you cook for a crowd! Or when you want to make a special breakfast for a Christmas morning.
Why you’ll love it
The base of the breakfast casserole recipe I am sharing today is egg and brioche loaf. Everything else is delicious, flavour-giving extra.
The variety of ingredients in this lend it a sumptuous range of flavours that all meld together into one incredible, savoury casserole. The subtle spice of chorizo and freshness of the vegetables gets baked into the creamy eggs and cheese.
Add a few more hits of flavour with ingredients like garlic, Dijon mustard and lovely paprika and you have a stunning combination of tastes and textures. Absolutely perfect to wake up to!
Recipe ingredients
Here is a list of ingredients for a savoury, egg-based dish:
- eggs
- bread (I used brioche but other white bread will work equally well)
- sautéed onions, red peppers and mushrooms with a touch of garlic
- green onions and parsley
- a mix of two cheeses (White Cheddar and Red Leicester for me) but you can use any cheese you love
- Worcestershire sauce, Dijon mustard and a dash of Spanish paprika to take flavours up a notch
- milk
Recipe Tips and Notes
- The ingredients I added to my breakfast dish are the ingredients my family loves but they could be easily swapped for your personal favourites.
- The beauty of this breakfast casserole, apart from its delicious flavour, is the convenience. You can slice, sauté and assemble the casserole the night before, cover it and refrigerate overnight.
- The casserole reheats beautifully either in the microwave or an oven if you end up with any leftovers.
More make-ahead breakfast recipes
Overnight Breakfast Casserole with Sausage, Chorizo and Eggs
Ingredients
- 4 sausages I used Cumberland sausages
- 60g/1/2 cup chorizo diced
- 1 onion chopped
- 1 red pepper diced
- 200g/1 ½ cups mushrooms sliced
- 1 clove garlic
- ¼ tsp Spanish paprika
- 8 eggs
- 750ml/3 cups milk I used whole milk
- 1 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ¼ tsp Spanish paprika or smoked paprika
- 100g/1 cup white cheddar
- 100g/ 1 cup Red Leicester cheese
- 2-3 green onions sliced
- 3 tbsp parsley chopped
- 400g/6 cups brioche loaf cubed
Instructions
- Remove sausages from their casings and cook them in a large frying pan over medium heat for about 5 minutes, then add diced chorizo and cook while stirring for a couple of minutes. Remove to a large bowl and set aside.
- To the same frying pan add chopped onion, red bell pepper and cook over low heat for 5 minutes, then add mushrooms, a pinch of salt and Spanish paprika and continue cooking until mushrooms are done and the liquid has evaporated, then add minced garlic clove and cook for 20-30 seconds. Combine with the cooked sausages and chorizo.
- In a separate large bowl combine the eggs, milk, dijon mustard, Worcestershire sauce, salt and Spanish paprika, whisk until well blended. To the bowl with the meat and vegetables, add the the cubed brioche, green onions, parsley and both cheeses and gently mix everything together. Then transfer the mixture into a buttered 13X9 inch casserole dish and pour the egg mixture over it. Cover with aluminium foil and refrigerate overnight.
- In the morning preheat the oven to 180C/350F and bake the breakfast casserole uncovered for 50-60 minutes until puffed up all over and the center is no longer wet.
