Description

This Best Overnight Sausage and Egg Casserole is a make-ahead breakfast dish that combines savory cooked sausage, cubed bread, rich eggs, and melted cheddar cheese. Prepped the night before, it offers a stress-free, hearty, and protein-packed start to your morning, perfect for holiday breakfasts or weekend brunches. The casserole bakes to a golden brown perfection with a satisfying fluffy texture and can be customized with different cheeses, breads, or meats to suit your taste.

Ingredients

Scale

Main Ingredients

6 cubed slices of bread (e.g., Pepperidge Farms Sourdough loaf)
1 pound cooked and drained pork breakfast sausage
2 cups grated cheddar cheese
8 large eggs
2 cups milk (whole or 2% preferred)
1 teaspoon ground mustard
1 teaspoon salt
Pepper to taste

Instructions

Prepare the Baking Dish: Preheat your oven to 325°F (163°C). Grease a 9×13 inch baking dish to prevent sticking. Spread the cubed bread evenly across the bottom of the dish, ideally using a sturdier bread like sourdough for optimal texture.
Add the Sausage and Cheese: Evenly sprinkle the cooked and drained sausage over the bread layer. Then, spread the shredded cheddar cheese evenly over the sausage to cover the layer thoroughly, ensuring a balanced flavor throughout.
Mix the Egg Mixture: In a large bowl or measuring cup, whisk together the eggs, milk, ground mustard, salt, and pepper until fully combined. This mixture serves as the binder and flavor enhancer for the casserole.
Assemble and Chill: Pour the egg mixture evenly over the layered bread, sausage, and cheese in the baking dish. Cover the dish tightly with plastic wrap or foil and refrigerate overnight. This soaking step allows the bread to absorb the eggs, giving the casserole a cohesive texture.
Bake the Casserole: Remove the casserole from the fridge and place it in the preheated oven. Bake for 45 to 55 minutes, covering loosely with foil for the first 30 minutes to prevent over-browning. Remove the foil for the remaining bake time. The casserole is done when the center is set (no jiggle) and a knife inserted comes out clean. The top should be light golden brown with fully melted cheese.
Serve: Allow the casserole to cool for about 10 minutes after baking to set fully, then cut into squares and serve warm. This delicious, hearty dish is perfect for breakfast or brunch gatherings.

Notes

Use bulk breakfast sausage for easier breaking into pieces and better distribution in the casserole.
Let cooked sausage cool completely before adding to avoid prematurely cooking the eggs.
Substitute turkey sausage or bacon for a lighter or alternative meat option.
Any sturdy bread will work; avoid fresh bread to prevent sogginess.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat individual portions in the microwave.
Freeze unbaked casserole for up to 2 months; thaw overnight in the fridge before baking.
If desired, swap cheddar cheese with Swiss, Monterey Jack, or Mexican cheese blends.
Non-dairy milk alternatives are not recommended as they affect the egg’s ability to set properly.
Ground mustard adds subtle depth to the egg mixture without the tang or texture of prepared mustard.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: overnight breakfast casserole, sausage casserole, make ahead breakfast, egg casserole, holiday breakfast, brunch recipe, savory breakfast bake