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Savory Overnight Sausage, Egg and Asparagus Breakfast Bake

Get ready to elevate your brunch game with this flavorful Overnight Sausage, Egg and Asparagus Breakfast Bake. Prepare it ahead of time, relax and enjoy your morning, then simply bake it for a deliciously fragrant, satisfying meal. Who says you can't have it all?
3
55 min
TOTAL TIME
535
CALORIES
$1.46
PER SERVING
Savory Overnight Sausage, Egg and Asparagus Breakfast Bake
Ingredients
12 INGREDIENTS
7 SERVINGS
Ground Breakfast Sausage
1 lb ground breakfast sausage
Diced Onion
1 cup diced onion
Unsalted Butter
1 tbsp unsalted butter
plus more for greasing pan
Eggs
8 large eggs
Whole Milk
2 1/2 cups whole milk
Black Pepper
1/2 tsp black pepper
Dijon Mustard
2 tsp dijon mustard
Shredded Cheddar Cheese
1 cup shredded cheddar cheese
Asparagus
10 spears asparagus
ends discarded and spears cut into 1-inch pieces
White Bread
1/2 lbs white bread
cut into 1-inch cubes
Salt
1 tsp salt
Fresh Parsley
1 tbsp fresh parsley
chopped
Directions
12 STEPS
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Grease a 13-by-9-inch baking dish with unsalted butter and set aside.
2
In a large nonstick pan set over medium heat, cook the ground breakfast sausage and diced onion together, breaking the sausage into crumbles, until the sausage is browned and onions are soft and translucent, about 5-7 minutes.
3
Transfer the sausage and onion mixture to a paper towel-lined plate to drain any excess grease.
4
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper.
5
Stir in the shredded cheddar cheese and 1-inch asparagus pieces.
6
Scatter the 1-inch bread cubes evenly in the greased baking dish, then evenly distribute the sausage and onion mixture over the bread.
7
Pour the egg mixture over the layers of bread, sausage, and asparagus in the baking dish, ensuring everything is well covered.
8
Cover the dish securely with plastic wrap and refrigerate overnight, or for about 8 hours.
9
Remove the breakfast bake from the fridge, discard the plastic wrap, and let it rest at room temperature for 30 minutes.
10
Preheat the oven to 350ºF.
11
Place the breakfast bake on a baking sheet and bake it, uncovered, for 35 to 45 minutes, until the eggs are fully cooked and the top is golden brown.
12
Let the breakfast bake rest for 5 minutes before slicing and serving.(optional: garnish with chopped fresh parsley before serving.)
Health Info
Macros
25g
CARBS
35g
FAT
28g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
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