Overnight Breakfast Casserole

By Madge Baird
October 6, 2016

City Style and Living gibbs smith recipeeasy breakfast casserole

Photographs by Susan Barnson Hayward

A great use for day-old bread and an easy way to whip up brunch.

Makes 8–10 servings

½     pound bacon, diced
6 cups torn day-old bread
4     apples,* chopped (about 4 cups)
1 ¼  pounds ground country sausage,  broken into small pieces
Salt, to taste
8     eggs
2     teaspoons sage powder
4     cups milk
Freshly ground pepper, to taste

Spray a 9 x 13-inch baking dish with cooking oil. Layer bread, apples, and sausage evenly in the dish. Sprinkle with salt.

In a medium bowl, lightly beat the eggs with sage; then whisk in milk. Season egg mixture with salt and pepper and carefully pour over the bread. Press bread into milk to moisten it. Cover dish tightly with foil and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees. Bake, uncovered, for 45–50 minutes, until center of the casserole is cooked and a knife inserted in the middle comes out clean. If bread is browning too much toward the end of baking time, cover loosely with foil.

*This is a good use for apples beyond their prime.

Note: This recipe was inspired by my friend Nathalie Dupree.

Photographs by Susan Barnson Hayward from How D’ya Like Them Apples by Madge Baird, reprinted by permission of Gibbs Smith.


Want more food?This original article first appeared in the Fall 2016 issue of City Style and Living Magazine.
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