Mornings just got easier with this overnight breakfast casserole! It’s packed with fluffy eggs, savory sausage, melty cheese, and hearty bread, all baked together into the perfect make-ahead breakfast. Whether you’re prepping for a holiday morning, a brunch gathering, or just want a stress-free start to your day, this casserole is the answer.

Why You’ll Love This Recipe

Make-ahead magic – Prep it the night before, then bake in the morning.
Crowd-pleaser – Perfect for feeding a hungry group.
Customizable – Swap ingredients to suit your taste.
Filling & satisfying – A balanced meal of protein, carbs, and cheese!

Ingredients You’ll Need

Here’s a quick look at what you’ll need—find the full list below!

Eggs – The base of the casserole, making it fluffy and rich.
Bread – Soaks up the egg mixture, creating a soft, custardy texture.
Breakfast sausage – Adds a savory, spiced flavor.
Milk – Helps keep the eggs light and creamy.
Cheese – Cheddar, mozzarella, or a mix for that melty goodness.
Seasonings – Salt, pepper, and optional garlic or onion powder for extra flavor.

Step-by-Step Directions

Cook the Sausage

In a pan, cook the breakfast sausage until browned and crumbled. Drain excess grease.

Layer the Ingredients

Grease a baking dish and layer cubed bread, cooked sausage, and shredded cheese.

Mix the Eggs

In a bowl, whisk together eggs, milk, and seasonings, then pour over the casserole.

Refrigerate Overnight

Cover and refrigerate for at least 8 hours or overnight to let the bread soak up the egg mixture.

Bake to Perfection

In the morning, bake at 350°F for 45-50 minutes, until golden and set.

Expert Tips and Tricks

Use sturdy bread – French bread or sourdough holds up best overnight.
Let it rest – Allow the casserole to sit for 10 minutes after baking for easy slicing.
Cover with foil if needed – If the top browns too quickly, cover it for the last 15 minutes.

Recipe Variations and Possible Substitutions

Meat swap – Try bacon, ham, or a mix of all three.
Vegetarian option – Skip the meat and add sautéed spinach, mushrooms, or peppers.
Cheese choices – Swap cheddar for pepper jack or Swiss for a new twist.

Serving and Pairing Suggestions

Fresh fruit – A light, sweet contrast to the savory casserole.
Hash browns – Extra crispy potatoes make a great side.
Hot sauce – Add a little spice to each bite.

Storage and Reheating Tips

Fridge – Store leftovers in an airtight container for up to 4 days.
Freezer – Freeze for up to 2 months, then thaw overnight before reheating.
Reheat – Warm in the oven at 325°F or microwave individual slices.

Frequently Asked Questions

Can I make this the same morning instead of overnight?

Yes! Let it sit for at least 30 minutes before baking to absorb the egg mixture.

What kind of bread works best?

French bread, sourdough, or even day-old sandwich bread work great.

Can I make this dairy-free?

Yes! Use non-dairy milk and skip the cheese or use a dairy-free alternative.

How do I know when it’s done?

The casserole should be golden on top and set in the center—a knife inserted should come out clean.

Conclusion

This overnight breakfast casserole is the perfect solution for busy mornings. With simple prep the night before, you can enjoy a hot, delicious breakfast without the hassle. Try it for your next brunch or family gathering—you’ll love how easy and tasty it is!

The Best Overnight Breakfast Casserole – Wake Up to a Hearty Breakfast

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Mornings just got easier with this make‐ahead breakfast casserole. Fluffy eggs, savory breakfast sausage, melty cheese, and hearty bread come together in a creamy, custardy bake that you prepare the night before and finish in the morning. It’s a crowd-pleasing, customizable dish that makes breakfast or brunch effortlessly satisfying.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 9 hours (includes overnight refrigeration)
Yield: 10 servings 1x
Category: Breakfast, Brunch, Casserole
Method: Oven Baked (Overnight Prep)
Cuisine: American, Comfort Food

Ingredients

Scale

8 large eggs
2 cups whole milk
1 lb breakfast sausage, crumbled
4 cups day-old bread, cut into 1-inch cubes (French or sourdough work best)
2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste

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Instructions

Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess fat and set aside.
Layer the Casserole: In a greased 9×13-inch baking dish, evenly layer the cubed bread. Sprinkle the cooked sausage over the bread, then top with the shredded cheese.
Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
Assemble: Pour the egg mixture evenly over the layered bread and sausage. Gently press the bread so it absorbs the liquid.
Refrigerate Overnight: Cover the dish and refrigerate for at least 8 hours or overnight.
Bake: Preheat the oven to 350°F. Bake the casserole for 45–50 minutes, or until the eggs are set and the top is golden and bubbly.
Rest & Serve: Let the casserole rest for 10 minutes before slicing and serving.

Notes

For best texture, use day-old bread.
If the top browns too quickly during baking, cover with foil for the last 15 minutes.
Feel free to add extra ingredients like sautéed veggies or different meats for variety.