Loaded with savory ground sausage, fluffy eggs, crusty bread, and lots of cheese, this delicious overnight breakfast casserole is easy to make ahead for a special holiday breakfast or weekend brunch. It’s one of my family’s favorite Christmas morning traditions, and made for customizing so it can become one of yours, too!
For as long as I can remember, I’ve made a breakfast casserole for Christmas morning. Some years it’s my sweet berry French toast casserole. Other years, it’s a savory hashbrown breakfast casserole. This overnight sausage and egg breakfast casserole is another savory option that’s easy to make the day before. Waking up to a delicious breakfast that’s ready to bake is almost as great as waking up to the presents under the tree.
With only five ingredients, including day-old bread, juicy breakfast sausage, melty cheese, fluffy eggs, plus simple spices, this overnight breakfast casserole is perfect for the festive season. Assemble, then cover the casserole and store it in the fridge overnight. It’s as easy as removing the cover and popping your breakfast casserole into the oven first thing.
Why I Always Come Back to This Overnight Breakfast Casserole Recipe
- Made for holidays. This overnight breakfast casserole is a Christmas tradition I’ve carried into adulthood. It’s a wonderfully easy breakfast to share as a family on busy holiday mornings! I’ve even made it for Thanksgiving, Easter, and Mother’s Day brunch.
- Minimal work in the morning. Refrigerate the casserole and let the bread soak up the flavors overnight. It’s ready to bake when you wake up.
- Only 5 ingredients. Of course, there’s the option to add more ingredients you have kicking around in the fridge, from fresh veggies to different proteins.
- Room to customize. An overnight breakfast casserole, like a quiche, is super adaptable and welcomes extras like diced bell peppers, mushrooms, spinach, bacon, and more.
Ingredient Notes
One of the best things about this overnight breakfast casserole recipe is that you only need a few ingredients. Find the exact measurements in the recipe card below.
- Bread – Similar to the bread I’d use for a French toast casserole, I recommend day-old, sturdier bread in this egg and sausage casserole, like the sourdough loaf from Pepperidge Farm. A classic white bread loaf, or even sandwich bread, works perfectly if it’s a bit stale, as it’ll better soak up the egg custard.
- Sausage – Any breakfast sausage will work here. I use a Jimmy Dean log. Brown and drain before assembling the casserole.
- Cheddar cheese – Freshly shredded cheese melts the best.
- Eggs – Be sure to use large eggs, not medium or extra-large.
- Milk – 2% or whole milk will give you the best texture in the casserole.
- Spices – Dry mustard, salt, and pepper. You don’t need a lot, but the flavor will be lacking without them.
How to Make This Overnight Breakfast Casserole
If you don’t wish to prepare your casserole the night before, it’s fine to bake right away, too. It just may not have quite the same depth of flavor or texture as when the ingredients soak overnight in the fridge, but it’ll still taste great! Here’s how to make it.
- Assemble the ingredients. Cube the bread and scatter it in the bottom of a greased 9×13 inch baking dish. Layer the ground sausage and shredded cheese on top.
- Add the egg mixture. In a bowl or measuring cup, whisk the eggs, milk, dry mustard, salt, and pepper together to make the custard. Pour the eggs over the casserole.
- Cover and refrigerate. Wrap or cover the casserole tightly, and place it in the fridge for at least 30 minutes, or overnight.
- Bake. When you’re ready, bake the casserole under foil at 325ºF for 30 minutes, then remove the foil and bake for another 15-25 minutes, or until the eggs are set. The exact baking time may vary depending on how “done” you like your breakfast casserole. To check for doneness, use a fork or knife to test how soft the middle is.
Tips & Variations
- Adjust the baking time. The exact amount of time your casserole needs to bake will depend on how runny or soft you want the eggs. If you prefer them runny, you may want to bake for a little less time. You can check by using a fork or knife in the center to see how soft it is.
- Try other meat. Bacon or ham would work in place of the sausage (or even in addition to the sausage).
- Add some veggies. Try adding diced onion or bell peppers to the casserole. You can cook them with the sausage. Mushrooms would also be a good addition.
- Cover with foil. To prevent the breakfast casserole from browning too quickly in the oven, cover the pan with foil for the first 30 minutes or so.
Serving Suggestions
While this overnight sausage and egg breakfast casserole is perfect by itself, these are some ways you can turn it into a full brunch spread.
- Sweet breakfast dishes: Serve with homemade pancakes, apple fritters, or blueberry muffins.
- Savory sides: Crispy bacon, or I love these crowd-friendly grape jelly smokies made in the crockpot.
Proper Storage
- Fridge. Store leftover sausage and egg breakfast casserole in the fridge for up to 3 days. Keep it covered tightly with plastic wrap or foil or transfer to an airtight container.
- Reheat. The entire baking dish can be reheated in the oven, covered with foil, until heated through. Individual servings can be reheated in the microwave.
More Easy Breakfast Recipes
Overnight Breakfast Casserole
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Ingredients
- 6 slices bread (cubed*)
- 1 pound sausage (browned and drained)
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon 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℉. 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.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Hi, to prevent glass casserole dish from cracking after being in refrigerator, how long should you leave on counter in morning before baking in oven.
I have used a glass pan plenty of times and put it straight in the oven without any issues.
Hi can I use keto bread for this recipe?
I haven’t tried any keto brands, so I’m not sure how the texture is different. I’m guessing it’d be fine though.
I made this for a church pot luck breakfast. I prepared the night before and cooked it the morning of the breakfast. We live at 4400′ above sea level, so I had to cook it longer and adjust the temperature. It was such a hit that it was gone before I could even taste it! This is another recipe keeper! Thank you, Lindsay.
I’m glad it was a hit!
Been making this for years and it is a family favorite. Have it every Christmas morning. My recipe call for 5 eggs and I did up mine to 8. Mine also say to cook at 350 uncovered. Thank you for posting this.
Took the sausage, eggs, cheese, casserole to church breakfast on Easter Sunday. They ate all of it. Said it was delicious. It was my first time ever making a casserole like this. Will definitely make this again, again! Thanks Lindsay!!
Awesome! I’m so glad you enjoyed it!
Would leftover ham work in this recipe?
Yes, that would be fine.
Do you have to let it sit/chill in fridge overnight? Or can I just make it in the morning? I don’t really have room in my fridge at the moment to put it in there overnight
I’ve honestly never tried it that way. I imagine it would be ok. I’d let it rest a little bit at least, so that the bread can soak up the egg mixture.
I think this was THE original breakfast casserole. I have had this recipe since the early 80s. Glad to see it is still around.
Super easy to make and delicious! We love this simple breakfast recipe.
I always use the PF Hearty White Bread for my breakfast casseroles and it works great.
Thanks for sharing! ❤️
I made this dish for the first time for a group of friends celebrating New Year’s Day. I added mushrooms, onion, and red pepper. When I poured the egg mixture over it, it didn’t cover the veggies, so I added 4 more eggs to make it a dozen and 1 more cup of milk, mixed together. That did the trick! I had to cook it for 1.5 hours, but everyone went back for seconds and raved about it! It will be our tradition now! Thank you for sharing the recipe.
Can you freeze before baking
I haven’t ever tried that, so I’m not sure.
Followed the recipe to a “t” and it was amazing! Lots of compliments and no leftovers. Thanks for the recipe!
I’m so glad to hear that!
How much milk for hash brown casserole
Which one? There’s a breakfast hashbrown casserole and a cheesy hashbrown casserole.
I used Sara Lee Artisano bread and cubed it. 💕
Used the sourdough bread from PF as is recommended, but it was a little strong for our taste. Will go with another flavor next time. Go recipe and I was glad I could put it in the fridge overnight and pop it into the oven the next morning. Made it for our worship ministry crew on Sunday. They have to be at church around 7. They really enjoyed!
I make this recipe with GF bread and it’s just as delicious! Even my gluten eating family always loves it. Sometimes I find the mustard powder clumps a bit, so I’ll throw the egg mixture in the blender for a second or used an immersion blender, just something to make sure it’s evenly distributed. But overall, this recipe slaps and make it all the time
This is a simple, pop in the fridge at night, and into the oven in the morning to feed your family and guests.
I increased the milk, eggs, and spices by 1/2 because I used French Bread and I wanted the bread and cheese to be slightly covered. I also used Italian sausage.
My family loves this and will make it again whenever possible.
Enjoy.
I’m so glad it’s been a hit!