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!
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).
Sprinkle cheese on top of bread. (I use medium cheddar or Colby jack, but feel free to experiment with your favorite kind of cheese!)
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).
Whisk eggs in a mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.
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.
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
Overnight Egg and Sausage Breakfast Casserole
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
- 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
- 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
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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We Loved it! About to make it again. With a side of fruit.
I made this recipe and followed the directions. It turned out amazing. I was wondering if I could substitute the bread for hash browns and hoping this might still work. Any thoughts on that?
Yes, I think that would work!
Would it be okay to make this in a tin 9×13 pan? I want to make it ahead but I will be camping and don’t want to bring my nice Pyrex. Thanks!
Yes that should be fine! Enjoy!
Wonderful! Finally, a breakfast casserole that adds a few more spices besides salt and pepper. I love the fact that there is more color and therefore more nutrition in this dish (thanks to veggies). I used texas toast and I think next time I will cube the bread and blend the ingredients a little more. Layers are good, but sometimes I think it looks to flat. Nice job!
H! Ive made this at least 3 times in one month. It’s a hit with everyone who tries it and they want the recipe.
This time, I only have wheat bread that is a significantly denser than regular white bread. Do you think it will still work? Wondering if it would soak in the egg mixture as well.
I’m really happy to hear that! Yes I think the wheat bread would work fine–the texture of the casserole may be a little thicker but I think it will taste great 🙂
Going to try this today!! I’m hoping that I don’t make ahead to early and it doesn’t turn out! I want to have it prepared by noon then bake it tomorrow morning! Do you think that’s too long for it to sit in fridge?
I think that will be just fine! Enjoy!
Hi! Could I add 2 more eggs or is 6 ideal?
Yes, that would be fine! Add a little extra splash of milk too.
How far in advance can this be made/put together? Can you prep and refrigerate longer than overnight—day a day or so—before baking?
It would probably be fine to make 2 days in advance. Or you can bake it and reheat it.
Glad I came across this recipe made a very similar version years ago and couldn’t find my recipe to make it again for Christmas….this is so versatile…
Writing this in my recipe keeper this time….going to do a ham, broccoli cheddar for new years, a all veggie for my son to take home after Christmas and this for version for us…definitely want to try the one suggestion with chorizo
Super yummy! I tried to put some more bread slices like yours, it became even more hearty!
– Natalie