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Easy Overnight Sausage and Egg Breakfast Casserole

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This easy overnight sausage and egg breakfast casserole is a make-ahead brunch hero that lets you sleep in while serving something special. With creamy eggs, savory sausage, and melted cheese, it’s a crowd-pleaser that comes together in minutes the night before.

Ingredients

Scale
  • 1 lb breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 6 cups cubed day-old bread (French, sourdough, or sturdy Italian loaf)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper (optional)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup shredded cheddar cheese (for topping, optional)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it up with a spatula as it cooks until nicely browned, about 6-8 minutes. Transfer to a plate lined with paper towels to drain and cool.
  2. Sauté the vegetables: In the same skillet, add the chopped onion and bell pepper. Cook over medium heat for 3-4 minutes until softened and onion is translucent. Set aside to cool slightly.
  3. Prepare the bread: Cube the bread into 1-inch pieces. If using fresh bread, spread on a baking sheet and toast at 300°F for 8-10 minutes to dry it out. If using day-old bread, skip this step.
  4. Whisk the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika until well combined and slightly frothy.
  5. Layer the casserole: Spray a 9×13-inch baking dish generously with non-stick spray. Spread half of the bread cubes evenly across the bottom. Sprinkle half of the cooked sausage, half of the sautéed vegetables, and half of the cheddar and mozzarella cheeses. Repeat the layers with remaining bread, sausage, vegetables, and cheeses.
  6. Pour the egg mixture: Slowly pour the egg mixture evenly over the entire casserole. Gently press down on the top layer with a fork or spatula to help the bread absorb the liquid. Every piece of bread should look moistened.
  7. Cover and refrigerate: Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, but overnight (8-12 hours) is ideal.
  8. Bake the next morning: Preheat oven to 350°F. Remove casserole from fridge and let sit on counter for 15-20 minutes. Remove plastic wrap (if used) and cover with foil. Bake covered for 35 minutes, then remove foil and bake for another 15-20 minutes until top is golden brown and center is set (a knife inserted in the center comes out clean).
  9. Rest before serving: Let the casserole rest for 5-10 minutes. Sprinkle with fresh parsley if desired, and serve warm.

Notes

For best texture, do not skip the overnight rest. If top browns too quickly, tent with foil. Let casserole rest before cutting to allow custard to set. Leftovers keep in refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: overnight breakfast casserole, sausage and egg casserole, make-ahead brunch, holiday breakfast, easy breakfast casserole

Find it online: https://morselora.com/easy-overnight-sausage-and-egg-breakfast-casserole/