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
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.
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. 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.
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, sausage breakfast casserole, breakfast casserole recipe
Enjoy!
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I used to use one with tasted bread…and it wasn’t overnight….do you think u could do this recipe either overnight or that morning?
I haven’t tried doing it that morning but you can certainly give it a try. I’m sure it would be fine. It may just be better to let it sit overnight.
Would this work with frozen french toast bites instead of bread cubes?
I haven’t tried it to be able to say. You could try it. I would thaw them out first.
Do you cook the sausage prior to putting it on the bread??
Yes
Can you use sausage links?
It would work. You could just cut them into little pieces.
I had some homemade cranberry sauce left-over… no, not from Thanksgiving. We finished that and loved it so much that I made more recently. Anywho, I had a little left, so I added it to this bake. I like to add left-overs to recipes. Hope it will taste ok… fingers crossed.
Ima add porotabella mushrooms. Do you yall think I should sautee them before I bake or just bake raw?
I would probably saute them a bit first.
Very moist and very good. I added some seasoning to it since the last time I made it, it was a little plain. I added Galirce and onion Powder and Italian Seasoning for a little extra kick!
Thank you life love and sugar for the recipe that truly brings me back to childhood holidays. You reminded me that this recipe is so easy, it doesn’t require a special occasion to fix. Eggscellent recipe 🙂
★★★★★
I love your recipe because you use dry mustard. It adds so much! I use frozen O’Brien hashbrowns because we like the little bit of peppers and onions. I’m actually making it for dinner!
I made the breakfast overnight casserole. I added to this recipe bell peppers, spinach. Delicious recipe! Thank you❤
We love celebrating Jesus Birthday….
My birthday is Christmas Day too! I have made this same casserole for so many years. I started when I was a young night shift nurse. I’d make it before I went to work the night before Christmas, refrigerate, then pop it in the oven in the morning when I’d get in from working my 7pm-7am shift. My family-even the married ones expect that every year for Christmas breakfast. I usually serve it with cinnamon rolls, fruit and Christmas punch.
Robin, what is your Christmas punch recipe? ☺️ My mom use to make a Christmas punch using Delaware punch as the main ingredient but haven’t seen that in the shelves in years.
Thank you in advance!
Michelle
★★★★★
I make this about once a month for a quick and easy breakfast option for my husband and me. I portion out individual servings and we eat it throughout the week. Always tastes just as good on day 3 or 4 as it does in day 1!
★★★★★
I would like to premake this recipe and then freeze it for a couple of weeks before baking and serving. Any comments other than simply covering with plastic wrap and alum foil before freezing?
I’ve honestly never tried freezing something like this prior to baking it, so I’m not sure.
For a little more nutrition, I added some fresh spinach to the sausage at the end to wilt it and added sliced Roma tomatoes on top! Soooo good
★★★★★
Yum! Glad you enjoyed it!
Can I use ground pork in this recipe instead of sausage, will it taste the same? Thank you.
It won’t taste the same, since sausage has seasoning in it. But you could use regular pork.
Question – should I bake covered or uncovered? Thanks
I’m probably a little late in responding, but I just updated the instructions to make that more clear.
Can you freeze the leftovers?
I haven’t ever tried it, so I’m not sure if it affects the texture or not.