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Easy Cheesy Sausage Breakfast Casserole: Best Overnight Recipe

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This easy cheesy sausage breakfast casserole is the ultimate make-ahead meal. With simple ingredients like eggs, sausage, cheese, and bread, it comes together in 15 minutes and bakes into a creamy, golden, and utterly satisfying dish perfect for busy weeknights or holiday mornings.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 6 large eggs (room temperature preferred)
  • 2 cups whole milk (2% works, but avoid skim)
  • 1 teaspoon salt (adjust based on sausage and cheese saltiness)
  • ½ teaspoon black pepper (freshly ground if possible)
  • ½ teaspoon garlic powder (optional but recommended)
  • ¼ teaspoon paprika (smoked or sweet)
  • 6 cups cubed bread (about half a loaf; day-old French bread or sourdough works best)
  • 2 cups shredded sharp cheddar cheese (e.g., Tillamook or Cabot)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley (chopped, for garnish, optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it up with a spatula as it browns. Cook for 5-7 minutes until fully browned and no longer pink. Leave about a tablespoon of fat in the pan for flavor. Set aside to cool slightly.
  2. Prep the baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray, ensuring the corners are coated.
  3. Layer the bread: Spread the cubed bread evenly across the bottom of the dish. Do not pack it down; leave some air gaps for the egg mixture to seep in.
  4. Add the sausage and cheese: Sprinkle the cooked sausage evenly over the bread. Scatter both cheeses on top. Reserve about ½ cup of cheddar to sprinkle on top before baking for a golden crust.
  5. Make the egg mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined and slightly frothy (about 30 seconds).
  6. Pour and soak: Slowly pour the egg mixture evenly over the bread, sausage, and cheese. Use a fork to gently press down on the bread pieces to help them absorb the liquid.
  7. Rest overnight: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. Bake: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit for about 15 minutes while the oven heats. Uncover, sprinkle the reserved cheese on top, and bake uncovered for 45-50 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean).
  9. Rest before serving: Let the casserole sit for 5-10 minutes after baking to set. Garnish with fresh parsley if desired.

Notes

For best texture, use day-old bread and let the casserole rest overnight. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. If skipping the overnight rest, let the assembled casserole sit at room temperature for 30 minutes before baking. For a lighter version, use turkey sausage, low-fat cheese, and skim milk. The casserole can be frozen for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage casserole, overnight casserole, easy breakfast, cheesy casserole, make-ahead breakfast, brunch recipe

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