Father’s Day is approaching and I can’t think of any better breakfast for dads out there than this hearty Overnight Southwestern Breakfast Casserole!
This is actually one of my very first recipes from the archives that I wanted to resurrect because it’s one of my very favorite breakfast casseroles. It’s full of sausage, eggs, cheese, bread, mushrooms, onions and green peppers… you can also add seeded diced tomatoes or just about any other veggie you want.
I used cubed french bread but any cubed white bread will do. You’ll need to refrigerate this casserole (to let the egg mixture soak into the bread) for at least 2 hours, but I’ve refrigerated it up to 16 hours before and it turned out perfect.
This casserole is baked uncovered, but if it begins to brown too quickly simply cover it with aluminum foil during baking.
I’ve served this casserole on so many occasions (New Years, Christmas, family gatherings) and it has always been a hit. Enjoy!Print