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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!
This is great with cooked chicken instead of bacon or sausage…also put buttered corn flakes on top. Really good for dinner…think of all the protein in this dish!!
Made this for my daughter to share with company. She said it was delicious! So happy it was since making a new recipe for someone else can sometimes not work out!
So glad it was a hit!
Best casserole dish ever. Tweaked it using seasoned croutons instead of bread crust and used Cosco’s Kirkland Coastal English chedder. Absolutely delicious!
I’m glad you enjoyed it!
If I double the recipe – how much longer do I cook it?
I’ve never doubled it and baked it in the same pan. If you’re using a 9×13 pan, it may not all fit. You might be better to make it in two separate pans. And it would definitely take a while longer to bake all in one pan. At least time and a half, maybe double. You’d want to keep an eye on it.
This is pretty close to the Christmas casserole passed down by my Grandmother. I’ve tweaked it a bit by substituting O’Brian potatoes in place of the bread….delicious!
Do you toast the bread before cutting/putting it in the casserole?
No, you don’t.
Can I make two days in advance and put in fridge?
I haven’t ever made it that far in advance. I think the longest cracked eggs are supposed to be in the fridge is 2 days, so keep that in mind.
I lost my cookbooks in a house fire earlier this year and this is just like the recipe I make for Christmas morning! Thank you!!!
Oh no! I’m so sorry! I hope you enjoy the casserole!
Can I freeze this recipe??
I haven’t ever tried it. I imagine it would be ok.
When I poured my eggs over the sausage and cheese it’s soaked it right up should I put more eggs?
As long as you measured thing correctly, it should be fine. Did you use large eggs, not medium?
I love this recipe so much! It’s easy and can be prepped ahead of time so it’s bake and serve that day. Family thoroughly enjoyed. Thank you!!
I’m so glad you enjoyed it!
Same recipe I had growing up as well. Every Christmas morning, and it’s also my birthday too, arent we lucky! I’m making it right now for Thanksgiving morning.
Ha! How fun! I’m so glad you enjoy it! We also had it Thanksgiving morning. 🙂
Clarify please, do I but & use pork sausage from Jones?,
First time making your wonderful recipe, only I don’t know what type of one pound of sausage to buy
I use ground pork sausage. Typically Jimmy Dean.
Can I freeze this and reheat? I assume I can make it, cook it as per instructions, let it cool, wrap in plastic/foil, freeze and then put in fridge night before I want to reheat it to serve?
I think that would be fine. I haven’t done it myself, but it should be fine.
Can left overs be frozen?
Yes, that’d be fine.
I love this casserole I make it all the time. Everyone loves it. Thank you so much for sharing this. It’s the best.
I’m so glad you enjoy it!