A delicious overnight sausage and egg breakfast casserole that’s prepared the night before, and ready to bake in the morning! 

Looking for more breakfast recipes? Consider trying my French Toast Roll-Ups or Strawberry Crepes!

A slice of overnight breakfast casserole served on a plate, with a bite taken out of it.

What I love about this breakfast:

  • No mess or work in the morning! Just wake up and pop it in the oven, making it the perfect breakfast for Christmas morning, baby showers, brunch, or even just a regular busy weekday!
  • Leftovers reheat great to enjoy for several days.
  • Easy to adapt based on your own preferences.

How to make Overnight Breakfast Casserole:

Prepare pan by lining the bottom of a 9×13” pan with slices of white bread. (I’ve found that plain old white sandwich bread works best).

A casserole dish with slices of white bread laid along the bottom.

Sprinkle cheese on top of bread. (I use medium cheddar or Colby jack, but feel free to experiment with your favorite kind of cheese!)

Shredded cheese spread over bread slices in a casserole dish.

Add browned sausage, onions, bell peppers and green chiles on top. (The green chiles add great flavor, and a little bit of spice. Feel free to substitute a mild salsa).

Ground sausage and sautéed bell peppers on top of shredded cheese and white bread, in a baking dish.

Whisk eggs in a mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.  

Whisked eggs, milk and spices in a bowl.

Stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours).

Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown. Cool for 15 minutes before serving. I like to serve it with fresh avocado slices, to balance out the flavors.

A pan of baked overnight breakfast casserole, ready to be cut and served.

Freezing Instructions:

To Freeze: Prepare the full recipe, but don’t bake it. Cover pan with plastic wrap and then aluminum foil and freeze for 2-3 months. Allow to thaw overnight in the refrigerator, then let it come to room temperature before baking according to recipe instructions.

Recipe Variations:

  • Veggies: Add more veggies or different veggies, like mushrooms or spinach. Use your favorite kind of cheese, if you’d like!
  • Salsa: Substitute salsa for the green chilies.

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Recipe

A slice of overnight breakfast casserole served on a plate, with a bite taken out of it.
Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins
Add to Meal Plan

Video

Ingredients
 
 

  • 6-8 slices white bread , crust removed
  • 4 cups freshly shredded colby jack cheese , or cheddar cheese
  • 12 ounces pork sausage
  • 1/4 medium onion , chopped
  • 1/2 red bell pepper , chopped
  • 4 ounce can diced green chiles
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard

Instructions
 

  • Remove the crust from the bread slices. Lightly butter or grease a 9×13” baking pan. 
  • Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces. 
  • Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate. 
  • Add onions and bell peppers to skillet and saute until slightly tender, 3-5 minutes. Add green chiles. 
  • Sprinkle freshly grated cheese evenly over the the bread in the 9×13” pan.  Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
  • Whisk the eggs in a medium sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.  
  • Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)

In the morning:

  • Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown. 
  • Allow to cool for 15 minutes before cutting into it and serving. 

Notes

Freezing Instructions: Prepare the full recipe, but don’t bake it. Cover pan with plastic wrap and then aluminum foil and freeze for 2-3 months. Allow to thaw overnight in the refrigerator, then let it come to room temperature before baking according to recipe instructions.
Variations:
  • Veggies: Add more veggies or different veggies, like mushrooms or spinach. Use your favorite kind of cheese!
  • Salsa: Substitute salsa for the green chilies.

Nutrition

Calories: 354kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 148mgSodium: 787mgPotassium: 249mgSugar: 3gVitamin A: 860IUVitamin C: 9.9mgCalcium: 398mgIron: 1.7mg

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Adapted from Our Best Bites 

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe November 2017. Updated August 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Made this last Christmas. Made again yesterday for this mornings breakfast. This time I added two extra eggs and only used 2 cups of cheese. Much lighter, didn’t miss the cheese one bit. Yum!

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