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!
What do you think about using turkey instead of pork sausage?
I’ve never tried, but that should be fine. I hope you enjoy!
I’ve made this before with Turkey sausage and it’s great! I have one in the fridge right now 🙂 Turkey and gluten-free bread
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!
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 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.
What kind of sausage works best/do you use? Sorry- silly question here!
I usually just buy regular ground sausage. I hope that helps!
Hi Lindsay. I used to make a version of this for my husband & growing son. We have enjoyed it for 46 years of our 50 year marriage. Haven’t done it for awhile but it is going in the oven in the am, for 1st day of the new year! Will pass it on to my daughter in law if it works us! Thanks! And Happy New Year! Pat
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!
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.
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.
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
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.
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.
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! 🙂
Should this be baked covered or uncovered?
Uncovered
There is a recipe exactly like this on all recipes with just 4 eggs. Can you tell me the benefits to using more eggs?
I’m not really sure what other recipes you’re referring to. If mine has more eggs then it’s just a different ratio of eggs to other things. I suppose it may just be a preference.
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!
We have this for Christmas every year. We sub half the cheese for swiss. Yum!
I’m so glad you enjoy it!
Do you toast the bread first or just put it in there “soft”?
Just add it “soft” 🙂
This looks amazing. I will be making this tonight for breakfast tomorrow morning.
I Make this for our Christmas morning brunch. This was our 2nd year making it…delicious.
We call this the Christmas morning casserole at my house. We have had it on Christmas morning for more than 20 years.
This will be my new go-to for Christmas morning for sure. I added fire roasted green chilies to rave reviews!
I’m so glad you enjoyed it!