Your holiday brunch menu just got a lot easier with this recipe for a make-ahead Fireman’s Overnight Breakfast Casserole!
Let’s start with the obvious question: what makes this a fireman’s casserole?
I have no idea.
This Fireman’s Overnight Breakfast Casserole recipe is courtesy of my mother in law, Cathy, and it’s been a staple at family brunches for as long as I’ve been around (and that’s been almost 2 decades).
She got the recipe from a community cookbook, so maybe we can assume it came from a fireman or fireman’s family?? Regardless of its origin, this overnight breakfast casserole recipe is a delicious, make-ahead option for any brunch – holiday or not.
I totally get why Cathy relies on this recipe. Who wants to be stuck spending time the kitchen during the holidays? A few minutes of prep time the night before, and all you need to do is pop it in the oven an hour before guests arrive. It doesn’t get much easier than that.
Ease of preparation is one thing, but let’s not forget flavor. The Fireman’s Overnight Breakfast Casserole doesn’t disappoint there, either.
Each decadent bite is filled with savory sausage, eggs, cheese, onion and a hint of garlic. The mushroom sauce may seem like overkill, but it’s truly the finishing touch to this dish. (Full disclosure: I use any excuse I can to add more mushrooms to my meals!)
Fireman's Overnight Breakfast Casserole
- 1 pound ground pork sausage (I used Jimmy Dean)
- 8 ounces fresh sliced mushrooms
- 1 large onion, chopped
- 1 green pepper, chopped
- salt and pepper
- 12 eggs
- 1 cup whipping cream
- 1 pound shredded extra sharp cheddar cheese
- 10.5 ounces condensed cream of mushroom soup (either canned or homemade. Try making your own with this great recipe from our friend, Ali)
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- Lightly grease a 9 x 13 baking dish. Set aside.
- Brown sausage in a skillet over medium heat. Drain meat. Add mushrooms, onion and green pepper to the same skillet. Stir and cook over medium heat for 6-7 minutes. Return meat to the pan, stir to combine and add salt and pepper to taste. Remove from heat.
- Break eggs into baking dish keeping the yolks intact. Do your best to evenly distribute the egg yolks around the pan. Poke a hole in each of the yolks with a toothpick. Pour cream over eggs and top with 1/2 of cheese.
- Using a slotted spoon, add sausage mixture to the baking dish. Top with remaining cheese, cover with foil and refrigerate overnight.
- When ready to bake, preheat oven to 350 degrees. Cook covered for 30 minutes and uncovered for another 30 minutes.
- Combine soup, milk and garlic powder in a small saucepan and cook until heated through. Add additional milk to reach desired consistency. Season to taste with salt and pepper. Serve with breakfast casserole.