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 have made this for dinner and omitted mustard powder, but used spicy sausage. When I make it for breakfast, will use breakfast sausage and brioche or another type of sweet bread. It’s always delicious!
I’m so glad you enjoy it!
Do you use breakfast sausage or mild Italian sausage?
I use the jimmy dean pork sausage roll and cook and crumble that.
Can this be made 2 nights ahead?
I’ve honestly never tried it. I’m not sure.
My Mom made this breakfast casserole since the early 80’s,I’m in fact making it right now for dinner. The only difference is I add 3 C milk and 7 pieces of bread. I add green onion.
I love this casserole and it’s great for Christmas morning.I wonder how diced ham would be?
I’m glad you enjoy it! I would think ham would be great!
I forgot to grease my glass dish. It’s in the refrigerator to bake tomorrow. Any advice? Should I try to put it into another greased dish or take a chance?
It’s fine. It might stick a little, but it’s not really going to affect the casserole.
Does the bread have to sit out over night to dry out a bit as it does when you are making stuffing or do you cut it into 1″ pieces right out of the package?
You don’t need to let it sit out to dry out, I just use it right out of the package.
Hi! I just had to tell you that not only do I absolutely love this recipe so much and make it every Christmas, but Christmas is also my birthday too!!! Happy birthday and Merry Christmas!!
How fun! Happy belated birthday! 🙂 Glad you enjoy the recipe!
I forgot to butter, my baking dish. Is it going to stick?
Maybe a little, but it should be fine.
How long in advance can you make this?
I haven’t prepped it more than 6-8 hours in advance (overnight). You could probably make it a little more in advance, but technically cracked eggs shouldn’t sit in the fridge for more than 48 hours.
How could you incorporate hashbrown? Could one use hashbrowns in lieu of sour dough cubes?
You could try that. I also have a Hashbrown Breakfast Casserole.
Looking forward to making this for an EAGLES tailgate. Crust on or crust off?
Do you mean the bread that’s in the recipe? I leave the crust on.
Just pulled it out of the oven this morning while watching the Macy’s Thanksgiving Parade! It smells amazing!
So glad you enjoyed it!
I made this recipe for Thanksgiving morning easy to make and a great holiday breakfast love it
So glad to hear that!
Hi, my husband made this last Christmas the night before and it was delish. I can’t remember but what cheddar is best ? Is there a particular yellow or white and can it be a block that you shredded yourself? What do you use ? Thank you
I use shredded sharp cheddar, but you could use any kind you like. You can shred it yourself or buy it already shredded. I’m glad you enjoyed it!
I’ve made this recipe many times and love it, but I have a question: Can this be made ahead of time and put in the freezer to serve at a future time? If so, should it be baked ahead of freezing? Would freezing make it lose quality? I have company coming for Thanksgiving, and I will be out of town until the night before Thanksgiving. I’m trying to made as many things as possible ahead of time.
I honestly having experimented with freezing it. I think you could freeze it either before or after baking and it should be fine. My preference would be to bake after thawing, so it is more freshly baked.
You can freeze it! I freeze any leftovers by wrapping cooled bake in a damp paper towel then placing in a ziplock bag and freeze. Not sure how long as doesn’t last for more than 2 weeks in our freezer. When you take out of freezer you place in microwave for about 1 minute. Unwrap paper towel and serve. Taste as great as fresh.
I love this recipe! It’s my go-to for brunch and have shared with so many people. I do buy a Cuban bread and use that it works perfectly.
I’m so glad it’s been a hit!
I imagine bacon could be used instead of sausage. Maybe pre-cook it a bit first?
That should be fine. And yes, you should probably pre-cook it, like the sausage.