Ah, breakfast casseroles—there’s nothing quite like waking up to the smell of savory sausage, fluffy eggs, and melty cheese. One of my absolute favorite recipes is this Overnight Sausage and Egg Casserole. It holds a special place in my heart, not just for its incredible flavor but for the memories it brings back. I remember making it for the first time as a new mom, hoping to impress my in-laws during their visit. I prepared it the night before, popped it in the oven the next morning, and the look of pure delight on their faces as they took their first bite made it all worthwhile. It was a hit then, and it’s been a staple in my kitchen ever since!
This casserole is everything you could want in a breakfast dish—rich, hearty, and bursting with flavor. It’s perfect for lazy weekend mornings, holiday brunches, or when you’re hosting guests and want something that feels indulgent without the morning fuss.
Why I Love This Recipe
There are so many reasons why this casserole is a favorite in my home:
1. Make-Ahead Convenience: The fact that you can assemble everything the night before makes it a lifesaver. In the morning, all you need to do is pop it in the oven and relax with your coffee while it bakes.
2. Customizable to the Max: You can easily tailor this recipe to suit your preferences or what you have on hand. Add vegetables, swap cheeses, or even try a different type of bread—it’s incredibly forgiving.
3. Feeds a Crowd: Whether you’re feeding a big family or hosting a brunch, this casserole is a crowd-pleaser. Plus, leftovers are just as delicious.
4. Comfort in Every Bite: There’s something so satisfying about the combination of savory sausage, creamy eggs, and gooey cheese. It’s the ultimate comfort food.
Ingredients
• 1 pound breakfast sausage (pork or turkey)
• 8 large eggs
• 2 cups milk (whole, skim, or a dairy alternative)
• 8 slices bread (white or whole wheat, cubed)
• 2 cups shredded cheddar cheese (or your favorite cheese)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 cup fresh parsley, chopped (for garnish)
How to Make Overnight Sausage and Egg Casserole
1. Prepare the Baking Dish: Grease a 9×13 inch baking dish with cooking spray or butter.
2. Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles. Drain any excess grease.
3. Mix the Eggs: In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder (if using) until well blended.
4. Assemble the Layers:
• Layer half of the bread cubes in the bottom of the baking dish.
• Evenly distribute the cooked sausage over the bread.
• Sprinkle with 1 cup of cheese.
5. Pour the Egg Mixture: Carefully pour the egg mixture over the layers, making sure to cover all the bread.
6. Top and Chill: Add the remaining bread cubes and sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
7. Bake the Next Morning: Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 minutes. Bake uncovered for 40-45 minutes, or until the eggs are set and the top is golden and bubbly.
8. Garnish and Serve: Let it cool for a few minutes, then garnish with fresh parsley before slicing and serving.
Variations
This recipe is wonderfully versatile. Here are a few ideas to switch things up:
• Vegetables: Add sautéed mushrooms, bell peppers, onions, or spinach for extra flavor and nutrition.
• Cheese: Swap the cheddar for mozzarella, pepper jack, gouda, or even feta.
• Meat-Free: Leave out the sausage and load up on veggies for a vegetarian version.
• Bread Alternatives: Use croissants, bagels, or even leftover biscuits for a different texture.
• Spicy Kick: Add diced jalapeños, crushed red pepper flakes, or use spicy sausage.
Pairings
This casserole shines on its own but pairs beautifully with:
• Fresh Fruit: A side of mixed berries, melon, or sliced oranges adds a refreshing balance.
• Salad: A simple green salad with a light vinaigrette complements the richness.
• Beverages: Pair with freshly brewed coffee, orange juice, or a mimosa for brunch flair.
• Bread: Serve with a side of warm, buttered toast or flaky biscuits for the ultimate breakfast spread.
Storage Tips
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven for a quick meal.
• Freeze: Assemble the casserole but don’t bake it. Cover tightly and freeze for up to 1 month. When ready to bake, thaw overnight in the fridge and bake as directed.
• Meal Prep: This casserole is great for prepping ahead. Make it on Sunday, and enjoy slices for breakfast throughout the week.
This Overnight Sausage and Egg Casserole is a breakfast game-changer. Whether you’re hosting brunch, meal-prepping for the week, or just treating yourself to a cozy morning, this dish is a winner. The best part? It’s endlessly customizable, so you can make it your own every time. I can’t wait to hear how you make it yours—drop a comment or share your twist! Happy cooking!
Overnight Sausage And Egg Casserole
Ingredients
- 1 pound breakfast sausage pork or turkey
- 8 large eggs
- 2 cups milk whole, skim, or dairy alternative
- 8 slices bread white or whole wheat, cubed
- 2 cups shredded cheddar cheese or your favorite cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
Prepare the Dish:
- Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and set it aside.
Cook the Sausage:
- In a skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles as it cooks. Drain any excess grease and set the sausage aside.
Mix the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until the mixture is smooth and well combined.
Assemble the Layers:
- Arrange half of the bread cubes in an even layer on the bottom of the greased baking dish.
- Sprinkle the cooked sausage evenly over the bread layer.
- Top with 1 cup of shredded cheese.
Add the Egg Mixture:
- Pour the egg mixture evenly over the casserole, ensuring all the bread is soaked. Gently press down on the mixture with a spatula if needed.
Finish with Toppings:
- Add the remaining bread cubes on top, then sprinkle with the remaining 1 cup of shredded cheese.
Refrigerate Overnight:
- Cover the dish tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the bread to absorb the egg mixture.
Bake the Casserole:
- Preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
- Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is golden brown and bubbly.
Cool and Serve:
- Let the casserole cool for 5-10 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness.
