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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!
I’ve made this many times from a nearly identical recipe my MIL uses. One thing I’ve never known is are you supposed to keep it covered while it cooks? I think every Christmas I talk myself into covered one year, and uncovered the next and I never can remember which way I did it or which was best. 😂 How do you do it?
I bake it uncovered.
My sister gave me a version of this recipe. She adds cream of mushroom soup on top right before cooking it. I have never done it that way, but sounds good. My variation is link sausages. I fry them so they are browned and then I cut them into bite size pieces. It’s my favorite. I also add chopped green chili’s or jalapeños. This has been a tradition now for about 5 years and I hope my kids will carry it on. Thank you for sharing.
I actually make a casserole almost exactly like this but you mix just 1 cup of milk with 1 can of cream of mushroom soup. Oh my goodness, it’s to die for!
What is the benefit of waiting overnite. I forgot once to make so did it right befor I made it and it still turned out great. Great recipe.
Convenience more than anything, I suppose. I’ve never actually baked it right away.
Does this really have to sit overnight or can it be cooked immediately and have the same result?
I honestly never baked it immediately. I would think it should be fine.
I’m putting this on my Traeger smoker I n the morning. Can’t wait to try it.
Do you have a gluten free version of this yummy recipe?
Want to make for hubby on Fathers Day.
I don’t, I’m sorry.
This looks amazing. I’m wondering if it is possible to add fresh spinach? And would you add it the night before or maybe right before baking?
That should be fine. I’d add it the night before with everything else.
Just use gluten free bread…
If I made this into individual ramekins instead of a big casserole dish, how long would you bake them? Thank you!
I’m sure it would work but I haven’t tried it so I’m not sure how long it would take to bake. I think it’d be fairly quick.
Awesome breakfast casserole. Just made it on Thursday for my office of 15 people. Everyone loved it. Now am gonna make a half recipe for my family of four. Any thoughts on how long I should bake it if it is a half recipie? Thanks!
I haven’t ever cut it in half. I’m guessing it be roughly 30 minutes but I would check it before you take it out of the oven. Glad to hear everyone enjoyed it!
Can the casserole be made a few days ahead and frozen until ready to bake?
I have honestly never tried to freeze something like this so I’m not sure.
Hi!! Made this casserole and it was amazing – big hit at brunch!
Quick question – we have a bit leftover – how long will it keep in the fridge??
Thanks!
So glad it was a hit! We’ve kept it in the fridge for 4-5 days before and it was fine. Doesn’t usually last that long though!
Looking for two different recipes: one for cheesy hash browns bake and sausage egg bake…after much research on several sites I decided your site would do quite nicely! My favorite Auntie Madeline would make a sausage egg bake every Christmas morning with NO recipe from an Amazing cook!
She would use SAGE stuffing mix bread crumbs And regular or herb bread crumbs and regular SAGE sausage. Truly my husband’s favorite breakfast and he requests it EVERY Christmas! Auntie would have been 90 this year and we are carrying on the tradition with our kids and grandchildren.
Great memories from a special lady! Thanks for letting me share our story,
I hope you enjoy both recipes! The stuffing mix sounds like a very fun and tasty addition to the breakfast casserole!
Could you make it 3 days in advance?
I haven’t ever tried it sitting that long uncooked. That seems like a long time for it to sit and I don’t know if it would break down the bread too much.
A wonderful recipe and definitely one I will make again, thank you so much! Anything I can make ahead and just pop in an oven at the right time is a blessing to me. I used a thermometer (recommended temp 160°) which took about 60 minutes. It still seemed a bit moist but after setting for about 10 minutes it was perfect. Thanks for the make-ahead help!
Wonderful! So glad you enjoyed it!
Can you substitute regular mustard for the dry? Too lazy to go to the store!
I would think that’d be fine.
Do you cut the crust off the bread?
I do not, but you could if you prefer no crust.