Imagine this: It’s holiday morning (or just a lazy Sunday), and your house is full of hungry guests. Usually, you’d be stuck by the stove flipping pancakes or scrambling eggs while everyone else enjoys their coffee. But not today! Today, you’re sipping your latte with your feet up because breakfast is already done. That is the magic of this overnight sausage egg breakfast casserole.
I started making this dish a few years ago when I realized I was missing out on all the fun during family brunches. I wanted something hearty that could feed a crowd but didn’t require me to wake up at dawn. After some experimentation, I settled on this version. It’s comforting, savory, and honestly, a total lifesaver for stress-free hosting. By prepping everything the night before, you allow the bread to soak up the rich custard, resulting in a texture that is perfectly fluffy and never dry.
Whether you are looking for holiday breakfast ideas or just a solid meal prep option, this casserole delivers. It’s incredibly forgiving, budget-friendly, and guaranteed to be a hit with both kids and adults!
Table of Contents
Easy Overnight Sausage Egg Breakfast Casserole
Ingredients
For the Savory Base:
- 2 lbs ground meat beef, turkey, or chicken, medium-spiced or mild according to preference
- 1 cup yellow onion finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dry mustard
For the Creamy Custard:
- 12 large eggs slightly beaten
- 4 cups whole milk
- 8 oz sharp cheddar cheese freshly shredded from a block
- Additional salt and pepper to taste
For the Foundation:
- 4 cups bread cubes about 8 slices, crusts removed if using firm bread (Choose from sprouted grain, whole wheat, brioche, or gluten-free bread)
Instructions
- Prepare the Savory Filling: In a large skillet over medium heat, crumble and brown the ground meat, breaking it into small pieces with a wooden spoon. Add the finely chopped onion and continue cooking for 5-7 minutes until the onion softens and becomes translucent and the meat is fully cooked through. Drain any excess fat thoroughly, then season with salt and pepper. Set aside to cool slightly while you prepare the custard.
- Create the Egg Custard: In a large mixing bowl, whisk the eggs vigorously until the yolks and whites are completely combined and slightly frothy. Gradually stir in the whole milk, freshly shredded cheddar cheese, dry mustard, and additional salt and pepper to taste. Mix until the cheese is evenly distributed throughout the custard. Gently fold in the cooled meat and onion mixture, ensuring everything is well incorporated.
- Assemble the Casserole: Lightly spray a 9×13-inch baking dish with cooking spray or brush with olive oil. Arrange the bread cubes in an even layer across the bottom of the prepared dish, ensuring they’re distributed uniformly. Pour the egg and meat mixture evenly over the bread cubes, using a spatula to gently press down so the bread begins absorbing the liquid. Cover the dish tightly with plastic wrap.
- Refrigerate Overnight: Place the covered casserole in the refrigerator for 8-12 hours (or overnight), allowing the bread to fully absorb the creamy custard and the flavors to meld together beautifully. This crucial step transforms the texture into a tender, pudding-like consistency.
- Bake to Perfection: The next morning, remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for 50 minutes to 1 hour, until the center is completely set (no jiggling when gently shaken) and the top is gloriously golden brown.
- Rest & Serve: Remove from the oven and let the casserole rest for 5-10 minutes before slicing. This allows the custard to set completely and makes serving much easier. Cut into generous squares and serve immediately while warm and fluffy.
Notes
- Cheese Tip: Always grate your own cheese from a block for the smoothest melt; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Bread Choice: Slightly stale or day-old bread works best as it absorbs the custard without falling apart.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Why You’ll Love This Recipe
Before we dive into the cooking, here is why this recipe has earned a permanent spot in my rotation:
- Total Time-Saver: The “overnight” aspect isn’t just a fancy name; it’s a strategy. By doing the work the night before, your morning work is literally just preheating the oven.
- Feeds a Crowd: With 2 pounds of sausage and a dozen eggs, this substantial dish is designed to keep a whole group full and happy.
- Budget-Friendly: You likely have most of these ingredients (eggs, milk, bread, onions) in your pantry already.
- Versatile: It’s a fantastic base for all sorts of variations, from vegetarian tweaks to spicy kick-ups (more on that in the tips section!).
Ingredients You’ll Need
Here is everything you need to whip up this savory delight. I’ve broken it down by component, making it easy to shop for.
For the Savory Base:
- 2 lbs ground meat: You can use beef, turkey, or chicken. I usually opt for a medium-spiced pork sausage for that classic breakfast flavor.
- 1 cup yellow onion: Finely chopped. This adds a lovely sweetness and depth once cooked down.
- Seasonings: ½ teaspoon salt, ¼ teaspoon black pepper, and two teaspoons dry mustard (this is the secret ingredient that makes the cheese flavor pop!).
For the Creamy Custard:
- 12 large eggs: Slightly beaten.
- 4 cups whole milk: This ensures the custard is rich and sets properly.
- 8 oz sharp cheddar cheese: I highly recommend buying a block and shredding it yourself; it melts much better than pre-shredded cheese.
- Extra seasoning: Additional salt and pepper to taste.
For the Foundation:
- 4 cups bread cubes: About eight slices. You can use sprouted grain, whole wheat, Brioche, or even gluten-free bread. If your bread is very soft, you may want to toast the cubes lightly first; however, day-old bread generally works best.
How to Make Overnight Sausage Egg Casserole
Get ready, because this comes together surprisingly fast!. The beauty of this recipe is that once you assemble it, the fridge does the heavy lifting for you.
Step 1: Prepare the Savory Filling
Grab a large skillet and place it over medium heat. Add your ground meat (such as sausage, turkey, or beef) and begin to crumble and brown it. I like to use a wooden spoon to really break it into small pieces so you get a bit of meat in every single bite.
Once the meat starts browning, toss in your finely chopped onion. Cook this mixture for about 5-7 minutes. You are looking for the onions to soften and turn translucent and for the meat to be fully cooked through. Necessary: Drain any excess fat thoroughly! You want flavor, not grease. Season with the salt and pepper, then set it aside to cool slightly.
Step 2: Create the Egg Custard
In a large mixing bowl, whisk your 12 eggs vigorously. You want the yolks and whites thoroughly combined and looking slightly frothy.
Gradually stir in the milk, your freshly shredded sharp cheddar cheese, the dry mustard, and a pinch more salt and pepper. Whisk until the cheese is evenly distributed. Finally, gently fold in that cooled meat and onion mixture. Ensure everything is well incorporated so the goodies are evenly distributed.
Step 3: Assemble the Casserole
Lightly spray a 9×13-inch baking dish with cooking spray (or brush it with a bit of olive oil). Take your bread cubes and arrange them in an even layer across the bottom of the dish.
Now, pour that delicious egg and meat mixture evenly over the bread. Use a spatula to press down on the solids gently. You want to make sure the bread is submerged enough to start absorbing that liquid gold. Cover the dish tightly with plastic wrap.
Step 4: Refrigerate Overnight
Place your covered masterpiece in the refrigerator. Ideally, you want it to sit for 8-12 hours (or overnight). This is the most crucial step! It allows the bread to fully absorb the creamy custard, transforming the texture into something tender and pudding-like rather than just “wet bread.”
Step 5: Bake to Perfection
The next morning, remove the casserole from the fridge and let it sit on the counter for about 20-30 minutes while you preheat your oven to 350°F (175°C). This helps take the chill off the dish and ensures it bakes evenly.
Remove the plastic wrap and pop it in the oven. Bake uncovered for 50 minutes to 1 hour. You’ll know it’s done when the center is completely set. Please give it a gentle shake; it shouldn’t jiggle like water, and the top is gloriously golden brown.
Step 6: Rest & Serve
I know it smells amazing, but let it rest! Remove it from the oven and let it stand for 5-10 minutes. This allows the custard to set completely, making it much easier to slice into neat squares. Serve it up while it’s warm and fluffy!
Tips for the Best Results & Variations
This sausage egg casserole is super adaptable. Over the years, I’ve tried a dozen different tweaks depending on what I had in the fridge. Here are some tips to ensure success, along with some fun variations to try.
- Bread Choice Matters: While the recipe calls for standard bread cubes, using a sturdy bread like sourdough or French bread often yields the best texture because it holds up well against the overnight soak. If you want something decadent, try Brioche!.
- Cheese Swaps: I love sharp cheddar for the bite, but you can easily substitute it with Gruyère for a nuttier flavor, or Pepper Jack if you want to wake everyone up with a bit of spice.
- Add Veggies: Want to make it a complete meal? Feel free to add diced bell peppers, spinach, or mushrooms. Just be sure to sauté them with the onions first to remove excess moisture so your casserole doesn’t get watery.
- Vegetarian Option: If you have non-meat eaters, you can swap the sausage for a plant-based crumble or load up on extra veggies. It’s just as delicious!.
- Gluten-Free: Use your favorite sturdy gluten-free bread cubes to make this accessible for GF guests.
Nutritional Note
While this is a hearty comfort food, you can lighten it up slightly by using turkey sausage and 2% milk; however, whole milk definitely yields the best creamy texture. (Nutritional information is approximate and may vary based on ingredients used) .
What to Serve With Overnight Breakfast Casserole
Since this make-ahead breakfast casserole is so rich and savory, I like to pair it with sides that offer a bit of brightness or contrast.
- Fresh Fruit Salad: A bowl of berries or melon cuts through the richness of the sausage and cheese perfectly.
- Green Salad: If you are serving this for a late brunch, a simple arugula salad with a lemon vinaigrette is a sophisticated touch.
- Sweet Treats: Balance the savory with something small and sweet, like mini cinnamon rolls or muffins.
- Beverages: You can’t go wrong with hot coffee and orange juice. If it’s a celebration, a mimosa bar is always a winner!.
FAQs
Here are a few questions I frequently receive about making this dish.
Can I prep a breakfast casserole the night before?
Absolutely, and you definitely should! This recipe is specifically designed as an overnight sausage egg breakfast casserole. Preparing it 8-12 hours in advance actually improves the texture because the bread has time to thoroughly soak up the egg mixture, resulting in a creamy, soufflé-like consistency rather than a dry bake.
Can you prepare a sausage casserole the night before without baking it?
Yes, that is the standard method. You assemble the entire dish, including meat, eggs, cheese, and bread, cover it tightly, and keep it raw in the refrigerator overnight. You do not bake it until the next morning. This makes it the ultimate leisurely make-ahead breakfast for stress-free mornings.
Do egg casseroles have to sit overnight?
While “overnight” is in the name, they don’t have to sit for a full 12 hours. However, I recommend letting it sit for at least 4 hours. If you bake it immediately after mixing, the bread and eggs tend to stay separate, and the texture won’t be as cohesive or custardy. The resting time is really the secret ingredient here.
Freezing Instructions
If you want to get way ahead of the game, you can bake the casserole, let it cool completely, and then freeze individual slices for quick weekday breakfasts. Just reheat them in the microwave or toaster oven!.
Conclusion
There is something so satisfying about pulling a hot, bubbly overnight sausage egg breakfast casserole out of the oven and knowing you barely had to lift a finger that morning. It’s comforting, crowd-pleasing, and perfectly pragmatic for busy hosts.
I hope this recipe helps you reclaim your holiday mornings or makes your next Sunday brunch a little more relaxing. If you whip this up, let me know how it turned out or what variations you tried in the comments below. I love hearing your creative spins on it!
Ready for more easy mornings? Check out my other make-ahead breakfast recipes!.
