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- 1 loaf of crusty bread (French or sourdough) - 8 large eggs - 2 cups whole milk The bread gives this casserole its heartiness. I love using a crusty loaf. French or sourdough work best. They soak up the egg and milk, creating a soft base inside. This helps the dish feel comforting and filling. - Breakfast sausages or vegetarian sausage - Diced bell peppers (red, green, yellow) Adding sausage adds protein and flavor. You can use breakfast sausage or a vegetarian option. Bell peppers bring color and crunch. They also add a fresh taste. I like to mix colors for a vibrant look. - Garlic powder, smoked paprika - Fresh parsley for garnish - Salt and freshly cracked black pepper Seasoning is key. Garlic powder adds depth. Smoked paprika gives a warm, smoky touch. Don’t forget salt and pepper. They bring all the flavors together. Fresh parsley makes a lovely garnish. It adds brightness and a pop of color. You can find this full recipe in the linked article for details on how to put it all together. First, I sauté the onion and bell peppers. In a large skillet, I heat two tablespoons of olive oil over medium heat. Once hot, I add the diced onion and bell peppers. I stir them for about 5 to 7 minutes until they soften and smell great. This step builds a strong flavor base for our casserole. Next, I whisk the egg mixture. In a big mixing bowl, I crack eight large eggs and pour in two cups of whole milk. I add one teaspoon of garlic powder and one teaspoon of smoked paprika. I also sprinkle in salt and black pepper to taste. I whisk everything together until it is smooth and creamy. This mixture will bind all the layers together and add rich flavor. Now, I start layering the casserole. I lightly grease a 9x13-inch baking dish with cooking spray or butter. First, I spread half of the cubed bread evenly on the bottom. Then, I add half of the crumbled sausage on top. Next, I sprinkle half of the sautéed onion and bell pepper mixture over that. This layering brings great texture and taste. After that, I pour half of the egg mixture over the layers, making sure to cover everything. Then, I sprinkle half of the shredded cheddar cheese on top. This creates a cheesy and delicious layer. I repeat the process with the remaining ingredients. I add the rest of the bread, sausage, onion, and peppers, followed by the rest of the egg mixture. Finally, I top it off with the last of the cheddar cheese. I cover the baking dish tightly with aluminum foil and place it in the fridge. I let it rest overnight, but at least four hours will work too. This soaking time lets the bread soak up all the yummy flavors. When I am ready to bake, I preheat my oven to 350°F (175°C). I take off the foil and place the casserole in the preheated oven. I bake it for 45 to 50 minutes until the top is golden brown. The center should be set but still moist. Once baked, I let it cool for about 10 minutes before slicing it into squares. I often garnish each piece with fresh parsley for a nice touch. For the full recipe, check out the details above. Soaking the bread overnight is key. It lets the bread soak up all the flavors. The more time you give it, the better it tastes. Aim for at least four hours, but overnight is best. Layering evenly keeps every bite tasty. Start with half the bread, then sprinkle the sausage, veggies, and cheese. Repeat the layers. This way, you get all the flavors in every piece. You can switch up the spices to match your taste. Try adding a pinch of cayenne for heat. You can also add herbs like thyme or oregano for an extra kick. Switching the vegetables is easy. You could use spinach, mushrooms, or zucchini. They all add unique flavors. Cheese is fun to customize too. If you like something strong, try gouda or pepper jack. For a milder taste, mozzarella works well. Fresh fruit makes a great side. Try sliced strawberries, bananas, or a fruit salad. It adds a refreshing touch to your meal. Garnishing with fresh parsley makes the dish pop. Sprinkle some on each slice before serving. It adds color and a fresh flavor to every bite. For the full recipe, check out the Fireman’s Overnight Breakfast Casserole. {{image_4}} You can switch up the meat in the Fireman’s Overnight Breakfast Casserole. Use ham or bacon instead of sausage for a different flavor. Both options add a savory twist. If you prefer a meatless dish, opt for vegetarian sausage. It gives you the same hearty feel without meat. If you need gluten-free options, choose gluten-free bread. This swap keeps the dish flavorful and enjoyable. You can also make it dairy-free. Use almond or oat milk instead of whole milk. For cheese, try dairy-free cheese. These changes let everyone enjoy this tasty casserole. Seasonal veggies can enhance your casserole. In spring, add fresh asparagus or peas. In summer, use zucchini or tomatoes for a burst of flavor. In fall, consider adding butternut squash. For the holidays, sprinkle in some sage or rosemary. These herbs give a festive twist and brighten your meal. Feel free to explore these variations, and let your taste buds lead the way! Check out the Full Recipe for more ideas on how to make this dish your own. After cooking, let the casserole cool completely. Place any leftovers in an airtight container. Store it in the fridge. It stays fresh for 3 to 4 days. To enjoy it later, just reheat it. To freeze portions, cut the casserole into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This method helps keep it fresh for up to 3 months. When you want to eat it, thaw it in the fridge overnight. For reheating, the best way is in the oven. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat it for about 20-25 minutes or until warm. You can also use the microwave. Just heat it in 30-second intervals, stirring in between. This way, it stays soft and tasty. Yes, you can prepare this casserole ahead of time. I love making it the night before. This gives the bread a chance to soak up the egg mixture. Just follow the recipe and cover it with foil. Place it in the fridge overnight. In the morning, all you have to do is bake it. This makes serving breakfast easy and stress-free. The casserole lasts about 3 to 4 days in the fridge. Make sure to cover it well. Use plastic wrap or foil to keep it fresh. If you have leftovers, slice them up and store them in an airtight container. This way, you can enjoy a quick breakfast on busy days. Yes, you can make this dish gluten-free. Just swap out the bread for gluten-free bread. Many brands offer good options. You can also check your local store for gluten-free breakfast sausage. This way, everyone can enjoy this tasty casserole. This blog post covers the key points for making a delicious breakfast casserole. You learned about the main ingredients, optional mix-ins, and spices needed for flavor. I explained the preparation steps and baking techniques to ensure tasty results. Additionally, we explored tips for customization and storage options. In closing, this casserole is a flexible dish that can fit any diet. It’s perfect for sharing or enjoying throughout the week. Enjoy making it your own!

Fireman’s Overnight Breakfast Casserole

Start your mornings with the delicious Fireman’s Overnight Breakfast Casserole! This hearty dish combines crusty bread, eggs, cheese, and savory sausage, making it perfect for feeding a crowd. Easy to prepare the night before, simply bake it in the morning for a comforting breakfast that everyone will love. Click through to explore the full recipe and make your breakfast unforgettable!
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Ingredients
  

1 loaf of crusty bread (such as French or sourdough), cut into bite-sized cubes

8 large eggs

2 cups whole milk

1 cup shredded sharp cheddar cheese

1 cup cooked breakfast sausage, crumbled (or vegetarian sausage if preferred)

1 cup diced bell peppers (a colorful mix of red, green, and yellow)

1 small onion, finely diced

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

Fresh parsley, roughly chopped (for garnish)

Instructions
 

In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced onion and bell peppers for about 5-7 minutes, until they soften and become fragrant. Stir occasionally to prevent browning.

    In a spacious mixing bowl, whisk together the eggs, whole milk, garlic powder, smoked paprika, and a generous pinch of salt and pepper until the mixture is well-integrated and creamy.

      Lightly grease a 9x13-inch baking dish with cooking spray or butter. Layer half of the cubed bread evenly across the bottom of the dish.

        Top the bread layer with half of the crumbled sausage, followed by half of the sautéed onion and bell pepper mixture for a burst of flavor.

          Carefully pour half of the egg mixture over the layered ingredients, ensuring even coverage. Then, sprinkle half of the shredded cheddar cheese on top to create a cheesy delight.

            Repeat the layering process with the remaining ingredients: add the rest of the bread, followed by the remaining sausage, onion, and pepper mixture, the rest of the egg mixture, and finish off with the last of the cheddar cheese.

              Tightly cover the baking dish with aluminum foil and place it in the refrigerator to rest overnight or for at least 4 hours—this allows the bread to soak up all the delicious flavors.

                When you're ready to bake, preheat your oven to 350°F (175°C).

                  Remove the foil from the casserole and bake it in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set but still moist in the middle.

                    Once baked, let the casserole cool for about 10 minutes before slicing it into squares for serving. Garnish each serving with freshly chopped parsley for a pop of color and freshness.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8