Overnight Breakfast Casserole

12 standard portions

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Ingredients

• 1 pound ground breakfast sausage (cooked and drained)
• 8 ounces bacon (diced and cooked until crispy)
• 3/4 cup small diced white onion
• 1 cup small diced green bell pepper
• 1 cup small diced red bell pepper
• 4 cups crusty bread (cut into small cubes)
• 8 ounces Velveeta cheese (diced into small pieces)
• 12 large eggs (well beaten)
• ⅔ cup half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 cups shredded sharp cheddar cheese

Method

1. Cook the sausage in a skillet and set adide. Then cook the bacon in the skillet and save 1 tablespoon of the bacon grease.
2. Add the bacon grease to a large skillet set over medium heat. Add the onion and bell peppers, and stir to combine.
3. Cook, stirring occasionally, for 8-10 minutes, or until the veggies are softened. Remove from the heat and set aside.
4. Spray a 9x13-inch baking dish with cooking spray.
5. Add the cubed bread into the bottom of the dish.
6. Layer with cooked sausage, then the peppers and onion mixture, then the cooked bacon.
7. Evenly place the pisces of Velveeta on top.
8. In a large bowl, whisk the eggs with the half and half, salt, and pepper. Pour the mixture all over the top of the casserole. Gently press down on the top of the casserole so the bread starts soaking in the egg mixture.
9. Cover and place in the fridge to chill for at least 8 hours, or overnight.
10. When you’re ready to bake the casserole, preheat the oven to 375°F (190°).
11. Top the casserole with the shredded cheddar cheese.
12. Bake for 40 minutes or until a toothpick comes out clean with no wet egg in the center. You may need to cover the casserole with foil if it starts browning too much.
13. Allow it to sit for 10 minutes before slicing and serving.