Best Overnight Sausage and Egg Casserole: The Ultimate Make-Ahead Breakfast Recipe
This Best Overnight Sausage and Egg Casserole is a hearty, comforting breakfast that’s perfect for busy mornings, holidays, or brunch gatherings. It’s assembled the night before, allowing the bread to soak up the creamy egg mixture, then baked until golden, fluffy, and full of savory sausage and melted cheese flavor.
Ingredients
Base
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6 slices bread, cut into 1-inch cubes (sturdy bread works best)
Toppings
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1 lb cooked sausage, crumbled and browned
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2 cups shredded cheddar cheese
Egg Mixture
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8 large eggs
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2 cups milk (whole milk recommended)
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1 teaspoon salt
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1 teaspoon ground mustard
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Freshly ground black pepper, to taste
Instructions
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Preheat your oven to 325°F (165°C) and grease a 9×13-inch baking dish.
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Spread the cubed bread evenly over the bottom of the dish.
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Sprinkle the cooked sausage evenly over the bread, followed by the shredded cheese.
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In a large bowl or measuring cup, whisk together the eggs, milk, salt, ground mustard, and pepper until fully combined.
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Pour the egg mixture evenly over the bread, sausage, and cheese layers.
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Cover the dish tightly and refrigerate overnight. This step is key for the best texture and flavor.
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When ready to bake, remove the casserole from the refrigerator and place it in the preheated oven.
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Bake for 45–55 minutes. Cover loosely with foil for the first 30 minutes, then remove foil to finish baking.
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The casserole is done when the center is set and a knife inserted comes out mostly clean.
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Let rest for 5–10 minutes before slicing and serving.
Notes
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Use day-old or toasted bread to prevent sogginess.
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Swap cheddar for Colby-Jack, Swiss, or Monterey Jack for a different flavor.
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Add vegetables like bell peppers, onions, or spinach for extra nutrition.
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If baking straight from the fridge, allow the dish to sit at room temperature for 10–15 minutes before placing it in the oven.