Easy Overnight Breakfast Casserole

Overnight breakfast casserole slice with golden melted cheese, sausage layers, and custardy eggs on a white plate

Easy Overnight Breakfast Casserole

This Easy Overnight Breakfast Casserole is a cozy, make ahead breakfast made with eggs, sausage, bread, and cheese. It is perfect for holiday mornings, busy weekends, and making sweet kitchen memories together.

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Course: Breakfast

Cuisine: American

Keyword: holiday breakfast recipe, make-ahead breakfast, overnight breakfast casserole, sausage egg casserole

Prep Time: 15

Cook Time: 50

Overnight Rest: 8

Total Time: 9 5

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

1 9×13-inch baking dish Grease well so the casserole releases easily
1 Large Skillet
1 Large mixing bowl
1 Whisk
1 Measuring cups and spoons

Ingredients

1 pound breakfast sausage Pork or turkey both work well
8 slices day old bread Cut into 1 inch cubes
2 cups sharp cheddar cheese Shredded and divided
8 large eggs
2 cups whole milk
1 teaspoon dry mustard powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
as needed nonstick cooking spray or butter For greasing the pan

Instructions

In a large skillet, cook the breakfast sausage over medium heat until fully browned and crumbly. Drain well and set aside.
Grease a 9x13 inch baking dish with butter or cooking spray.
Spread the cubed day old bread evenly in the bottom of the dish.
Sprinkle the cooked breakfast sausage over the bread, then add 1 ½ cups of the cheddar cheese.
In a large bowl, whisk the eggs, milk, dry mustard, salt, pepper, and garlic powder until smooth and slightly frothy.
Pour the egg mixture evenly over the casserole. Gently press the bread down so it absorbs the liquid. Cover tightly and refrigerate overnight.
In the morning, preheat the oven to 350°F. Sprinkle the remaining cheddar cheese on top and bake uncovered for 45 to 50 minutes until set and golden.
Let the casserole rest for 5 to 10 minutes before slicing.

Notes

This casserole is perfect for holidays because all the work is done the night before.
You can swap the sausage for cooked bacon or leave it out for a vegetarian version.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
This is one of those recipes my daughter says she wants to make for her own family someday, and that makes it extra special to me.

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