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Easy Overnight Sausage Egg Breakfast Casserole: Best Make-Ahead

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This make-ahead breakfast casserole combines savory sausage, melted cheese, and custardy bread for a stress-free morning meal. Assemble it the night before and bake it fresh in the morning for a crowd-pleasing dish that’s perfect for holidays and lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage (Jimmy Dean’s regular or mild, or sage variety)
  • 8 large eggs (room temperature if possible, but cold works fine)
  • 2 cups whole milk (or half-and-half for extra richness)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (plus a pinch more for the sausage)
  • 1/2 teaspoon black pepper (freshly ground is best)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 6 cups cubed day-old bread (about 8–10 slices; crusty French loaf or sourdough, avoid soft sandwich bread)
  • 2 cups shredded sharp cheddar cheese (divided; Cabot or Tillamook recommended)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons melted butter (optional, for brushing on top before baking)
  • Fresh chives or parsley (for garnish)
  • Sour cream or hot sauce (for serving)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula, until nicely browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Let cool slightly.
  2. Whisk the egg mixture: In a large mixing bowl, crack all 8 eggs. Add the milk, Dijon mustard, salt, pepper, garlic powder, and onion powder. Whisk vigorously for 1-2 minutes until frothy and well-combined.
  3. Layer the bread and cheese: Spread the cubed bread evenly across the bottom of a greased 9×13-inch baking dish. Sprinkle half of the shredded cheddar and all of the shredded mozzarella over the bread. Scatter the cooked sausage evenly on top.
  4. Pour and soak: Slowly pour the egg mixture over the entire dish, making sure to saturate all the bread cubes. Use a spatula to gently press down on the bread. Sprinkle the remaining cheddar cheese over the top. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight (8-12 hours is ideal).
  5. Bake: When ready to bake, preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15-20 minutes. If using the butter topping, brush the melted butter over the top now. Cover with foil and bake for 35 minutes. Remove foil and bake for another 20-25 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean). Let rest for 5-10 minutes before slicing.

Notes

Don’t skip the overnight soak; the bread needs time to absorb the egg mixture. Use day-old bread to avoid mushiness. Let the casserole rest for 5-10 minutes before slicing to allow it to firm up. For a spicier kick, use hot breakfast sausage or add red pepper flakes to the egg mixture. If using leaner sausage (like turkey), add a tablespoon of olive oil when browning to keep it moist.

Nutrition

Keywords: overnight breakfast casserole, sausage egg casserole, make-ahead breakfast, holiday breakfast, breakfast bake

Find it online: https://cookdella.com/easy-overnight-sausage-egg-breakfast-casserole-best-make-ahead/