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!
I’ve made this many times from a nearly identical recipe my MIL uses. One thing I’ve never known is are you supposed to keep it covered while it cooks? I think every Christmas I talk myself into covered one year, and uncovered the next and I never can remember which way I did it or which was best. 😂 How do you do it?
I bake it uncovered.
My sister gave me a version of this recipe. She adds cream of mushroom soup on top right before cooking it. I have never done it that way, but sounds good. My variation is link sausages. I fry them so they are browned and then I cut them into bite size pieces. It’s my favorite. I also add chopped green chili’s or jalapeños. This has been a tradition now for about 5 years and I hope my kids will carry it on. Thank you for sharing.
I actually make a casserole almost exactly like this but you mix just 1 cup of milk with 1 can of cream of mushroom soup. Oh my goodness, it’s to die for!
What is the benefit of waiting overnite. I forgot once to make so did it right befor I made it and it still turned out great. Great recipe.
Convenience more than anything, I suppose. I’ve never actually baked it right away.
Does this really have to sit overnight or can it be cooked immediately and have the same result?
I honestly never baked it immediately. I would think it should be fine.
I’m putting this on my Traeger smoker I n the morning. Can’t wait to try it.
Do you have a gluten free version of this yummy recipe?
Want to make for hubby on Fathers Day.
I don’t, I’m sorry.
This looks amazing. I’m wondering if it is possible to add fresh spinach? And would you add it the night before or maybe right before baking?
That should be fine. I’d add it the night before with everything else.
Just use gluten free bread…
If I made this into individual ramekins instead of a big casserole dish, how long would you bake them? Thank you!
I’m sure it would work but I haven’t tried it so I’m not sure how long it would take to bake. I think it’d be fairly quick.
Awesome breakfast casserole. Just made it on Thursday for my office of 15 people. Everyone loved it. Now am gonna make a half recipe for my family of four. Any thoughts on how long I should bake it if it is a half recipie? Thanks!
I haven’t ever cut it in half. I’m guessing it be roughly 30 minutes but I would check it before you take it out of the oven. Glad to hear everyone enjoyed it!
Can the casserole be made a few days ahead and frozen until ready to bake?
I have honestly never tried to freeze something like this so I’m not sure.
Hi!! Made this casserole and it was amazing – big hit at brunch!
Quick question – we have a bit leftover – how long will it keep in the fridge??
Thanks!
So glad it was a hit! We’ve kept it in the fridge for 4-5 days before and it was fine. Doesn’t usually last that long though!
Looking for two different recipes: one for cheesy hash browns bake and sausage egg bake…after much research on several sites I decided your site would do quite nicely! My favorite Auntie Madeline would make a sausage egg bake every Christmas morning with NO recipe from an Amazing cook!
She would use SAGE stuffing mix bread crumbs And regular or herb bread crumbs and regular SAGE sausage. Truly my husband’s favorite breakfast and he requests it EVERY Christmas! Auntie would have been 90 this year and we are carrying on the tradition with our kids and grandchildren.
Great memories from a special lady! Thanks for letting me share our story,
I hope you enjoy both recipes! The stuffing mix sounds like a very fun and tasty addition to the breakfast casserole!
Could you make it 3 days in advance?
I haven’t ever tried it sitting that long uncooked. That seems like a long time for it to sit and I don’t know if it would break down the bread too much.
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!
Can you substitute regular mustard for the dry? Too lazy to go to the store!
I would think that’d be fine.
Do you cut the crust off the bread?
I do not, but you could if you prefer no crust.