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.
Nutrition
- Serving Size: 1
- Calories: 402
- Sugar: 2.6 g
- Sodium: 878.2 mg
- Fat: 26.6 g
- Carbohydrates: 17.5 g
- Protein: 22.6 g
- Cholesterol: 210.3 mg
Keywords: overnight breakfast casserole, holiday brunch casserole, holiday breakfast recipe, sausage breakfast casserole, breakfast casserole recipe
Enjoy!
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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.