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.
FOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes!
Recipe
4.99 from 185 votes
Overnight Egg and Sausage Breakfast Casserole
A delicious overnight sausage and egg breakfast casserole that is prepared the night before, and ready to bake in the morning!
Print Pin Review
Author Lauren Allen
Course Breakfast
Cuisine American
Servings 12
Calories 354
Cost 5
Prep 20 minutes mins
Cook 1 hour hr
Total 1 hour hr 20 minutes mins
Save Recipe
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
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
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.
This post contains affiliate links.
Related Posts
Healthy Granola
Gallo Pinto
Yeasted Waffles
Deviled Eggs
Original Post
Updated
Categories
- Breakfast Recipes
- Christmas
- Egg Recipes
- Special Occasion
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.
Learn More
