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!
If I put two of these in the oven at the same time with a tray of biscuits will it take longer to cook?
Yes, it will likely take longer to cook.
Awesome thanks
What will happen to the casserole if I don’t wait to cook it until morning and cook it right away? I have searched for this answer and can not find anyone who can help.
I imagine it’d be just fine. It’s just often helpful to be able to make it ahead.
I love this ! I toast my bread cubes and also add an onion chopped,but I add onion to everything! Thank you.
Sounds delicious! Glad you enjoy it!
Can this be prepared 2 days before?
I’ve never made it that far in advance to be able to say for sure. I think it would be ok. Just keep in mind that it isn’t recommended for cracked eggs to sit for longer than 2 days.
This was very good! I made the recipe with hot sausage, Pepperidge farm sandwich bread, and substituted Dijon in place of the dry mustard. It was a hit!
Glad you enjoyed it!
Love this recipe. It’s been a staple im house for years. We have always topped it with a can of cream of mushroom soup mixed with 1/2 cup of milk. That’s added right before baking the next morning. So yummy.
Could I use a french baguette instead of the sandwich bread?
I feel like that might be a little firm for this casserole, but you could try it.
Lindsay, I hope this goes to you first! This is just an FYI. I’ve been making this recipe since the late 80s, early 90s when it was in Sunset Magazine’s annual recipe collection. Baguettes work just fine with the recipe. I found a “sturdier” bread works better and makes less of a mushy casserole.
Can you freeze this and then bake it? Thank you!
I don’t know. You could certainly freeze it and then thaw it and bake it. I’m not sure how well eggs would do being cooked from frozen. I’ve never tried it.
How many does this serve im serving 12 hungry people
Depends on how much they eat. If they really are pretty hungry and you aren’t serving this with anything else, it’s possible you’ll need a little more. Maybe 1 1/2 recipes worth. But I’m someone who would rather have leftovers than run out.
I I’llm going to try this Christmas. Can the bread be sandwich round sourdough?
I haven’t tried sourdough in this one. I would think the crust might be a little firm/chewy, but you could try it.
How do you do the sourdough bread? How much and do you tear it up in pieces?
I actually use sandwich bread in this recipe and just cut into 1 inch cubes.
I have read that you can use seasoned croutons instead of bread. How many cups of bread do you estimate this is?
I wouldn’t recommend croutons. I’m not sure how many cups it is, I’m sorry.
do you use ground sausage for this recipe or sausage links, cut up?
I use ground sausage.
Can you half this recipe to check if we like it before making it for family gathering?
Sure!
Have made this the night before many many times and love it ! I was wondering if you could freeze if you needed to make it a few days ahead of time?
I’m so glad you enjoy it! I’ve never tried freezing it, but I imagine it would be fine.
One of our sons has celiac disease and we use gluten free bread. It still comes out great!
So glad to hear that!
Top drawer. I use 5 Costco Bagels and I char mild Italian sausage for added flavour plus a medium chopped onion with the sausage.
Glad you enjoyed it!
How long is too long for making this ahead?
I would not leave it unbaked in the fridge for longer than 24 hours. Once you bake it, it should be good for 3 to 4 days in the fridge.