Omelette Casserole

5 from 8 votes

Omelette Casserole is a perfect make ahead breakfast. This casserole is loaded with sausage, bacon, veggies, eggs, and cheese - and feeds a crowd!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 435kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon - cooked and crumbled
1 pound sausage - cooked and crumbled
1 Tablespoon olive oil
1/2 large onion - diced
1 medium red bell pepper - diced
1 medium jalapeno - diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic - minced
7 slices old bread
2-3 Tablespoons butter - or enough to spread on bread
12 large eggs
1 cup 2% milk - or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper - to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
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.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator.

Nutrition