Stuffing in a breakfast casserole? This recipe piqued my interest from the start, and boy was I happy I gave it a try. The stuffing addition gives this eggy dish a mouthful of flavor and bite. This casserole will feed a crowd, but you could also keep it for yourself and enjoy it for lunch all week.

9 eggs
3 cups milk
1 box stuffing mix (6 ounces), any flavor
1 pound ground breakfast sausage, cooked and crumbled
3 cups shredded cheddar cheese, divided use

1. Coat a 9-by-13-inch baking dish with cooking spray.

2. In a large bowl, lightly beat eggs. Add milk, stuffing, sausage and 2 cups cheese. Stir to combine.

3. Spoon into prepared dish and top with remaining 1 cup cheese.

4. Cover with plastic wrap or aluminum foil and refrigerate overnight.

5. In the morning, allow casserole to sit at room temperature 30 minutes while the oven preheats to 350 degrees.

6. Bake uncovered 40–45 minutes or until lightly browned on top and toothpick inserted comes out clean.

Serves 12–16.