Overnight Sausage and Egg Breakfast Casserole
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This Overnight Sausage and Egg Breakfast Casserole is a classic 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!
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. 😉
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
This Overnight Sausage and Egg Breakfast Casserole is a classic in our house! I’ve been having it on holiday mornings since I was a kid and have carried the tradition into adulthood.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: Serve 8-10 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
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
1. Spread the bread evenly into the bottom of a greased 9×13 inch baking dish.
2. Sprinkle the sausage and cheese evenly over the bread.
3. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper.
4. Pour the egg mixture evenly over the ingredients in the pan.
5. Cover and chill overnight.
6. Prior to baking, preheat the oven to 325 degrees. Bake for 45-55 minutes, or until set. 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.
7. 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.
Keywords: overnight breakfast casserole, holiday brunch casserole, holiday breakfast recipe
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
We call this the Christmas morning casserole at my house. We have had it on Christmas morning for more than 20 years.
This looks amazing. I will be making this tonight for breakfast tomorrow morning.
Do you toast the bread first or just put it in there “soft”?
Just add it “soft” 🙂
I have been thinking about this casserole for weeks! My aunt used to make it every Christmas when our whole family would get together at my grandparents’ house. 20+ people sleep’n on floors and everything. I miss it so much. I want to restart (part of) the tradition (can’t find the exact recipe, but this one is the closest). My aunt used part-Velveeta, and it made it soooo rich!
ALSO, OMG I am going to try YOUR (b-day) “french toast” recipe…this may fit in to a perfect new tradition. My son’s b-day is the day before Christmas eve, and my dad’s b-day is the day after Christmas. My dad would LOVE this, instead of cake, for sure!
Gosh, I might have to take this one up to my aunt, an additional spin on her “traditional” egg and sausage casserole. THANK YOU! You just pieced together my new-and-old tradition. Just what I was looking for!
It’s certainly a fun tradition for us to have both casseroles, so I hope you enjoy them! Thanks Sarah! Merry Christmas!
Made this last night and brought it in to work this morning. They loved it – I’ve had 3 requests for the recipe! Loved your Christmas update and pictures. You look SO happy and healthy! I’m so excited and thrilled for you guys!
I’m so glad you enjoyed it! Thanks so much Teija! 🙂
This was soooo good! I decided to use sausage in my turkey stuffing so decided to cook the sausage needed for both recipes at the same time. That included adding chopped onion, celery and apple to the pan. I split the needed amount and it kept well in the fridge. I was so tired at Christmas that I didn’t put it together or make it for two days. Just heated the sausage mixture for a few seconds in the microwave before adding it to the bread, Finished as instructed and let it sit in the fridge overnight. It was a tiny bit tricky trying to decide when it was ready formed, tiniest bit runny but wonderfully soft and fluffy. (Misc tip: I also tend to use 1/2 & 1/2 for recipes calling for milk during th the holidays.). This casserole was filled with so much flavour…it was like a party in my mouth!! My on regret is that I did t make it earlier. Thanks for sharing.
Lindsay this casserole looks like something my wife has made but hers doesn’t have sourdough bread. We are retired but recently started an e commerce business so we are on the computer every morning this would be a great breakfast to start the day and a break from the same old routine. I think I’ll try individual casseroles. Thanks for the idea and the pictures are great.
HI Lindsey,
This recipe was delicious! I made it Christmas morning. I liked it so much that I made it again using left over everything and sesame seed bagels from Panera. It was amazing. I would recommend it.
Best,
Dana
Do you cook the casserole uncovered the whole time?
Yes, uncovered. If you noticed it browning on top a lot though, you could cover it.
Have you ever tried using Texas Toast for the bread?
No, I haven’t tried that yet.
I have made this casserole with a variety of breads – Italian, French Baguette, leftover dinner rolls, even brioche. They all work.
All I can say is … this is PERFECT – so easy AND so delicious!!!!! My hubby is taking this in today to share with coworkers and I guarantee you they’re going to think it’s Christmas! Thanks for sharing and – – – Christmas isn’t that far off. Got other great recipes/ideas for us?!
I’m so glad you enjoyed it! You can find other Christmas recipes in my Christmas category. I hope you see something you like!
What kind of sausage works best/do you use? Sorry- silly question here!
I usually just buy regular ground sausage. I hope that helps!
I am thinking to add onions and mushrooms to this. Any suggestions on best way to prep them for the casserole? Thanks
That’d probably depend on the texture you want – if you cook them a little before adding them, they’d be a little softer.
Can this be cooked then frozen?
I haven’t tried, but it should be okay.
I honestly haven’t ever tried it. I would think freezing it might change the texture a bit and maybe even make it a little soggy, but you could try it.
I make this many times. I have used left over hot dog buns, hamburger buns, Texas toast. Any of them work! I add a can of chopped Green Chilis, and have a little salsa on the side to top with for those who like a little Tex Mex in the morning!
★★★★★
Those additions sound delicious! I’m so glad you enjoyed!
What do you think about using turkey instead of pork sausage?
I’ve never tried, but that should be fine. I hope you enjoy!
Do you cut the crust off the bread?
I do not, but you could if you prefer no crust.
Can you substitute regular mustard for the dry? Too lazy to go to the store!
I would think that’d be fine.
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!