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Grease a 9×13-inch baking dish with avocado oil, or ghee. In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper; set aside.
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Overnight Egg + Sausage Breakfast Casserole Bake
We LOVE overnight breakfast casseroles especially throughout the holiday season when the house is packed with guests.
Everyone is going to wake up hungry, so why not make your job easier!?!
Truthfully, these types of prep-ahead breakfasts are great year-round!
So, you may know that I have a very large blended family…4 kids of my own, 2 more are my bonus kids (Jason’s). All SIX are teenagers and they almost always have friends over for sleepovers on the weekends.
Welp. That’s A LOT of people to cook breakfast for! Sometimes 10-12 people on a Saturday or Sunday morning!
This is a FANTASTIC idea to feed a crowd without much effort in the mornings (or any time of day, for that matter!)
Ezekiel bread is not gluten-free, however, the grains are sprouted making it a much healthier option for those of us who can tolerate gluten.
Otherwise, whole-grain gluten-free bread will work for this recipe as well.
Sprouting mimics what happens to plants in nature when they’re germinating or sprouting and makes their nutrients more available to our bodies!
Ingredients:
- *Makes 6 servings
- 6 slices Ezekiel bread, crust removed
- 1 lb. ground turkey, or turkey sausage
- 2 tsps fennel seeds
- 2 cups freshly shredded cheddar cheese, divided
- 1 red bell pepper, chopped
- 1/2 small onion, chopped
- 6 small stalks crisp asparagus, chopped small
- 8 ounces mushrooms, chopped
- 4 ounce can diced green chiles
- 2 cups unsweetened coconut milk, or unsweetened almond milk
- 8 large eggs
- 1 tsp ghee
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp dry mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp sea salt
Instructions:
Grease a 9×13-inch baking dish with avocado oil, or ghee. In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper; set aside.
In a large skillet over medium-high heat, brown and crumble your turkey with the fennel seeds, drain any liquid then set meat aside.
Using the same skillet add in your diced onion, bell pepper, asparagus, and mushrooms, then sauté until slightly tender, about 3-5 minutes. Now stir in the green chilies and cook for an additional 3 minutes. 
To assemble your casserole: arrange bread slices onto the bottom of your greased baking dish, as shown.
Add a layer of cooked ground turkey, then veggies on top.
Gently pour in the egg mixture over top of everything. Cover your dish with aluminum foil, or plastic wrap, then place in the refrigerator, on a flat shelf. Allow to sit in the refrigerator overnight or at least 8 hours. 
In the morning, preheat your oven to 350 degrees F. Remove your egg bake from the fridge. Remove the foil and sprinkle remaining cheese on top.
Bake your casserole egg bake, uncovered for 50-60 minutes or until golden brown on top, and set in the center. Once done, remove from the oven and allow the casserole to set at room temperature for 15 minutes.
Slice and serve.
Enjoy!
❤Rachel
Ingredients
- *Makes 6 servings
- 6 slices Ezekiel bread, crust removed
- 1 lb. ground turkey, or turkey sausage
- 2 tsps fennel seeds
- 2 cups freshly shredded cheddar cheese, divided
- 1 red bell pepper, chopped
- 1/2 small onion, chopped
- 6 small stalks crisp asparagus, chopped small
- 8 ounces mushrooms, chopped
- 4 ounce can diced green chiles
- 2 cups unsweetened coconut milk, or unsweetened almond milk
- 8 large eggs
- 1 tsp ghee
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp dry mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- Grease a 9x13-inch baking dish with avocado oil, or ghee.
- In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper; set aside.
- In a large skillet over medium high heat, brown and crumble your turkey with the fennel seeds, drain any liquid then set meat aside.
- Using the same skillet add in your diced onion, bell pepper, asparagus, and mushrooms, then sauté until slightly tender, about 3-5 minutes.
- Now stir in the green chilies and cook for an additional 3 minutes.
- To assemble your casserole: arrange bread slices onto the bottom of your greased baking dish, as shown.
- Sprinkle 1/2 of your shredded cheese on top of that.
- Add a layer of cooked ground turkey, then veggies on top.
- Gently pour in the egg mixture over top of everything.
- Cover your dish with aluminum foil, or plastic wrap, then place in the refrigerator, on a flat shelf. Allow to sit in the refrigerator overnight or at least 8 hours.
- In the morning, preheat your oven to 350 degrees F.
- Remove your egg bake from the fridge.
- Remove the foil and sprinkle remaining cheese on top.
- Bake your casserole egg bake, uncovered for 50-60 minutes or until golden brown on top, and set in the center.
- Once done, remove from the oven and allow the casserole to set at room temperature for 15 minutes.
- Slice and serve.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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