Overnight Brioche Breakfast Casserole

 Overnight Brioche Breakfast Casserole

Enjoy this treat for a brunch while traveling in your RV!

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Cooking  Method:  Convection

Casserole Dish 8″ x 8″

Serves 6


4 slices of brioche bread 3/4″ wide, sliced

3 mild italian sausages

2/3 cup pico de gallo, drained

5 eggs

1 1/4 cup milk

1 1/4 cups cheddar cheese, shredded

1 tsp honey mustard

baking spray

salt and pepper to taste


  1. Lightly coat a 8″ x 8″ casserole dish with baking spray.
  2. Remove sausage from casings, divide each sausage into 5 pieces.
  3. Brown and cook sausage on the stovetop in a skillet over medium heat for 5 – 7 minutes.
  4. Tear each brioche bread slice into 6 – 8 pieces, place in the dish.
  5. Drain liquid from the 2/3 cup pico de gallo.
  6. Whisk together eggs, milk, honey mustard, pico de gallo, salt and pepper.
  7. Pour egg mixture over brioche, add browned sausage, pico de gallo and top with cheese.
  8. Cover and refrigerate the casserole overnight.
  9. In the morning, preheat convection oven to 340 degrees.
  10. Bake the casserole for approximately 24 minutes then cover with foil,  finish cooking the casserole another 5 – 7 minutes, until a toothpick inserted  into the center comes out clean.
  11. Remove casserole from the oven and let it rest for 15 minutes before cutting into portions and serving.
  12. This casserole freezes well for up to 3 months.
  13. For the bread:  You can use croissants or day old French bread instead of brioche.
  14. The casserole also adapts well to adding a cup of diced saute' vegetables to this recipe.
  15. Sausage can be substituted with crisp bacon, cubed ham etc.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

Join the RV Lifestyle community!

Subscribe to the newsletter and get a free Packing List for your next trip + free perks, discounts, and exclusive RV travel tips!