| Prep Time: 20 minutes | Chill Time: 8 hours (Overnight) | Bake Time: 45–55 minutes | Yield: 8–10 servings |
Hosting brunch, especially on a busy holiday morning, should be a joy, not a stress. This Overnight Sausage and Egg Breakfast Casserole ensures just that. By assembling the entire dish—bread, sausage, cheese, and egg mixture—the night before, all you have to do in the morning is preheat the oven and bake a phenomenal meal.
This breakfast bake is incredibly hearty, cheesy, and satisfying. The bread cubes soak up the rich egg and milk mixture overnight, resulting in a tender, moist interior that holds its shape without being dry or soggy. It’s the ultimate make-ahead holiday brunch idea, whether you’re feeding a big crowd on Christmas morning or simply want an easy weekend breakfast ready to go!
Why You’ll Love This Make-Ahead Meal
- Stress-Free Mornings: The 8-hour chill time means zero active prep when you wake up.
- Moist and Flavorful: The overnight soak ensures the bread is perfectly saturated, resulting in a rich, pudding-like interior that is never dry.
- Flexible Ingredients: Easily customize the meat and vegetables based on your family’s preferences.
- Feeds a Crowd: The 9×13 inch pan is ideal for holiday gatherings and special occasions.
What It Tastes Like
This casserole is savory, cheesy, and deeply comforting. The primary flavor is rich breakfast sausage seasoned with sage, balanced by the creamy tang of the melted cheddar cheese. The egg mixture cooks up like a moist, savory bread pudding, infused with garlic and onion powder. It’s warm, hearty, and tastes like the best parts of a full breakfast plate combined into one satisfying bite.
Ingredients & Quantities
This recipe requires a full 9×13 inch casserole dish.
For the Base & Meat:
- 8 slices Day-Old Bread (Texas toast, sourdough, or white bread), cubed (about 6 cups)
- 1 pound Bulk Pork Breakfast Sausage (sage or mild flavor)
- 1/2 cup Yellow Onion, diced
- 1 cup Shredded Cheddar Cheese (or Swiss), divided
- 1/4 cup Green Bell Pepper, diced (optional, for color)
For the Egg Mixture:
- 8 large Eggs
- 2 cups Whole Milk or Half-and-Half
- 1 teaspoon Dry Mustard Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Step-by-Step Instructions
- Prep Dish: Lightly grease a 9×13 inch baking dish. Layer the 8 slices of cubed, day-old bread evenly across the bottom of the dish. Pro Tip: Using slightly stale or day-old bread is crucial! It prevents the bread from breaking down completely during the soak.
- Cook Sausage: In a large skillet, cook the 1 pound bulk breakfast sausage and 1/2 cup diced yellow onion over medium heat until the sausage is fully browned and the onion is tender. Drain off any excess grease. Stir in the 1/4 cup diced green pepper (if using) for 1 minute.
- Assemble Layers: Spoon the cooked sausage mixture evenly over the bread cubes. Sprinkle 3/4 cup of the shredded cheddar cheese over the top.
- Whisk Egg Mixture: In a large bowl, whisk the 8 large eggs until frothy. Whisk in the 2 cups whole milk, 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Soak & Chill: Carefully and evenly pour the egg mixture over the layers in the casserole dish. Gently press the bread down with a spatula to ensure all the cubes are saturated. Sprinkle the remaining 1/4 cup of cheese on top. Cover tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 24 hours.
- Bake: Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven preheats. Remove the plastic wrap. Bake for 45–55 minutes, or until the casserole is set in the center and the cheese is bubbly and golden brown.
- Serve: Let the casserole stand for 5-10 minutes before slicing and serving. Garnish with fresh parsley or chopped green onions.
Storage & Freezing
- Fridge (Cooked): Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven.
- Freezing (Unbaked): Assemble the entire casserole (without the final topping of cheese/green onions), cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before removing the cover, adding the final cheese, and baking as directed (you may need to add 10-15 minutes to the baking time).
Frequently Asked Questions
Can I use fresh bread? While you can use fresh bread, it increases the risk of the bread dissolving into the egg mixture and becoming too soggy. If you must use fresh bread, cube it and toast it lightly in the oven for 10 minutes first to dry it out.
Why add dry mustard powder? Dry mustard powder is a key ingredient in many savory egg bakes. It doesn’t add a mustard flavor, but it helps stabilize the egg mixture and adds a savory undertone that prevents the casserole from tasting too flat or “eggy.”
Can I substitute other meats or vegetables? Yes! Diced ham, cooked crumbled bacon, or even vegetarian sausage can be swapped for the pork sausage. Diced mushrooms, spinach, or roasted red peppers make great additions as well.
Conclusion
This Overnight Sausage & Egg Breakfast Casserole is the perfect way to make your holiday mornings feel relaxed and special. It’s comforting, satisfying, and one of the easiest ways to serve a spectacular holiday brunch without breaking a sweat!
