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This Overnight Sausage and Egg Breakfast Casserole is a classic breakfast in our house! I’ve been having it on holiday mornings since I was a kid and have carried the tradition into adulthood. It’s a wonderfully easy breakfast to share as a family on busy holiday mornings!
An Easy Overnight Breakfast Casserole
Every Christmas for as long as I can remember, we’ve had this breakfast casserole for breakfast. We also tend to have it for Thanksgiving, Easter and any day it seems appropriate. Shoot, the hubs would happily have it all year long.
Of course since Christmas is also my birthday, I have added my own little tradition to the mix. Not only do we have this breakfast casserole for the savory lovers, but we also have this Cake Batter French Toast Casserole – and yes, I eat it with the frosting warmed up and poured all over it. 🙂 Oh my gosh, I’m drooling just thinking about having it again a week from today. Now if you head over and check out that casserole – and I hope you do – you’ll have to excuse the bad old photos. If you want to see where I started as far as photography, check that out. 🙂 Also, there’s a pretty long and hilarious story that we still talk about to this day. Good times.
But back to the savory casserole! This is the one that makes you feel a little healthier and like it’s ok to indulge in the birthday one. Even if you aren’t celebrating my birthday on Christmas, there’s Jesus’ birthday too. 😉
How to Make this Breakfast Casserole Recipe
Anywho, this casserole is maybe the easiest thing ever to put together. There are so many versions out there, but this is the one I use and love. It’s wonderful to wake up in the morning and have it ready to go straight into the oven. On Christmas, we often pop it the oven, then open some presents while it bakes.
To get started making it, there’s some bread. I don’t use fresh bread from the bakery in this one, like I would a french toast casserole, because I don’t want anything too firm or crunchy. I want the eggs and sausage to shine in here. I tend to use a regular loaf of bread, often of the sourdough variety because I love it. But really any should work just fine.
Sausage and cheese are sprinkled over the bread and let’s be honest, you can’t go wrong with either of those. A full pound of sausage and two cups of cheese should be plenty, but if you feel the need for more you go for it!
Then we’ve got eggs, milk, and some dry mustard, salt and pepper for flavor. The whole casserole is covered and stored in the fridge overnight. Baking it the next morning couldn’t be easier!
You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the casserole to be. I don’t really like it to be runny, but I also don’t want it to dry out. To check it, use a fork or knife to stick in the middle and see how soft it still is. When it’s done, you’ll definitely be rewarded!
Overnight Sausage and Egg Breakfast Casserole
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: Serve 8-10
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Made with ground sausage, eggs, bread, and lots of cheese, this Overnight Sausage and Egg Breakfast Casserole is the perfect breakfast for holiday mornings or weekend brunch. Easy to prepare & loved by the whole family!
Ingredients
- 6 slices bread, cubed*
- 1 lb sausage, browned and drained
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 tsp dry mustard
- 1 tsp salt
- Pepper, to taste
Instructions
- Spread the bread evenly into the bottom of a greased 9×13 inch baking dish.
- Sprinkle the sausage and cheese evenly over the bread.
- In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper.
- Pour the egg mixture evenly over the ingredients in the pan.
- Cover and chill overnight.
- Prior to baking, preheat the oven to 325 degrees. Bake for 45-55 minutes, or until set. Cover it loosely for the first 30 minutes or so, then bake uncovered for the reminder. You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be. I don’t really like it to be runny, but I also don’t want it to dry out. To check it, use a fork or knife to stick in the middle and see how soft it still is.
- Remove from oven when done and serve warm.
*I like to use a little bit sturdier bread. Often I use the Pepperidge Farms Sourdough loaf.
Nutrition
- Serving Size: 1
- Calories: 402
- Sugar: 2.6 g
- Sodium: 878.2 mg
- Fat: 26.6 g
- Carbohydrates: 17.5 g
- Protein: 22.6 g
- Cholesterol: 210.3 mg
Enjoy!
How could you incorporate hashbrown? Could one use hashbrowns in lieu of sour dough cubes?
You could try that. I also have a Hashbrown Breakfast Casserole.
Looking forward to making this for an EAGLES tailgate. Crust on or crust off?
Do you mean the bread that’s in the recipe? I leave the crust on.
Just pulled it out of the oven this morning while watching the Macy’s Thanksgiving Parade! It smells amazing!
So glad you enjoyed it!
I made this recipe for Thanksgiving morning easy to make and a great holiday breakfast love it
So glad to hear that!
Hi, my husband made this last Christmas the night before and it was delish. I can’t remember but what cheddar is best ? Is there a particular yellow or white and can it be a block that you shredded yourself? What do you use ? Thank you
I use shredded sharp cheddar, but you could use any kind you like. You can shred it yourself or buy it already shredded. I’m glad you enjoyed it!
I’ve made this recipe many times and love it, but I have a question: Can this be made ahead of time and put in the freezer to serve at a future time? If so, should it be baked ahead of freezing? Would freezing make it lose quality? I have company coming for Thanksgiving, and I will be out of town until the night before Thanksgiving. I’m trying to made as many things as possible ahead of time.
I honestly having experimented with freezing it. I think you could freeze it either before or after baking and it should be fine. My preference would be to bake after thawing, so it is more freshly baked.
You can freeze it! I freeze any leftovers by wrapping cooled bake in a damp paper towel then placing in a ziplock bag and freeze. Not sure how long as doesn’t last for more than 2 weeks in our freezer. When you take out of freezer you place in microwave for about 1 minute. Unwrap paper towel and serve. Taste as great as fresh.
I love this recipe! It’s my go-to for brunch and have shared with so many people. I do buy a Cuban bread and use that it works perfectly.
I’m so glad it’s been a hit!
I imagine bacon could be used instead of sausage. Maybe pre-cook it a bit first?
That should be fine. And yes, you should probably pre-cook it, like the sausage.