Overnight Cheesy Breakfast Casserole

SERVES 8-10
4 cups cubes left over biscuits*
1 pound sage breakfast sausage, cooked
2 cups cubed ham
½ red bell pepper, chopped
1 cup shredded Parmesan cheese
12 large eggs
2 cups milk
1 teaspoon black pepper
½ teaspoon kosher salt
8 ounces mild cheddar, shredded
butter to grease the baking dish
chopped scallions to garnish

Butter a 9x13 or similar size baking pan. 

Evenly place biscuits in pan.  Add sausage, ham, peppers and Parmesan cheese in an even layer over the top.

In a medium mixing bowl, combine eggs, milk, salt and pepper.  Beat with a fork until well combined.  Evenly pour over top of casserole.  Cover with aluminum foil and chill in the refrigerator overnight. 

Preheat oven to 350°F. 

Remove casserole from refrigerator and place cold covered casserole in preheated oven.  Bake for 45 minutes.  Remove aluminum foil. Scatter cheddar cheese over the top and bake for an additional 15-30 minutes until casserole is set.  *Doesn’t wiggle when the pan is giggled. 

Allow casserole to cool for 10 minutes before serving. Sprinkle with scallions.  Serve and enjoy!

COOK'S NOTE:  If you do not have left over biscuits, you can substitute 4 cups cubed Italian bread

Recipe developed by Donna Elick - The Slow Roasted Italian
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