Overnight Sausage and Egg Breakfast Casserole
Start your day with this mouthwatering Overnight Sausage and Egg Breakfast Casserole that combines savory sausage, eggs, and cheese with onions and peppers. Perfect for hosting guests!
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Have you ever had a house full of guests and wondered what in the world you were going to serve them for breakfast? Well, I have the perfect recipe for that.
This crowd-pleasing recipe is a flavor-packed combination of sautéed bell peppers, onions, and your choice of sausage, nestled between layers of bread cubes and cheese, all cloaked in a creamy egg mixture. Assemble it the night before, pop it in the oven in the morning, and you’ve got a warm, hearty breakfast to satisfy everyone’s cravings.
All you need with this is a little fresh fruit, maybe a sweet roll for “breakfast dessert,” and a pot of steaming hot coffee or homemade hot chocolate. It’s also a great addition to a holiday brunch menu!
I like to set up a buffet with plates on one end, this casserole, fruit, and pastries in the center, and the cutlery and napkins on the other end. Everyone helps themselves and finds their beverage in the kitchen. Nice and easy. Informal and casual. Just the way we like things.
❤️ What You’ll Love About This Recipe
- Make-Ahead Convenience: Prepare this casserole the night before so that you can enjoy a leisurely morning with your guests.
- Versatile Ingredients: Customize your casserole with your choice of sausage and bell pepper color.
- Rich and Creamy Texture: The egg and milk mixture infuses every bite with a custard-like quality.
- Endless Variations: Get creative with your casserole by exploring different ingredient combinations to suit your taste.
🛒 Ingredient Notes
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- Bell Peppers: Opt for green, red, yellow, orange, or even purple bell peppers. They’re all good!
- Onion: I typically use yellow onion for this recipe, but green onions are also great. Use whatever you have on hand.
- Breakfast Sausage: Choose pan pork sausage (not in casings) from mild to spicy according to your preference. My favorite brand is Jimmy Dean.
- Bread: Sourdough bread adds a delightful flavor, but you can also use whole wheat, homemade, or bakery loaves. Avoid soft white sandwich bread.
- Cheese: I prefer a nice, sharp Cheddar for this recipe. Freshly grated cheese is always best, but pre-grated works too.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Overnight Sausage and Egg Breakfast Casserole
Cook the Onions, Peppers, and Sausage
- Cook the onions, pepper, and pork sausage in a large skillet over medium-high heat until cooked through (no pink remains in the sausage). Drain thoroughly on paper towels.
👉 PRO TIP: Break the sausage meat up while it’s cooking so that it’s nice and crumbly. You can do this with a simple wooden spoon, but I find an old-fashioned potato masher works really well.
Prepare the Bread and Cheese
- Prepare the bread by cutting it into bite-size pieces — about ½-inch cubes. Grate the cheese.
👉 PRO TIP: I like to use a purchased sourdough bread that adds a really nice flavor to the casserole. A regular whole wheat bread, any kind of homemade bread, or a bakery loaf would also be great. Just don’t choose a soft white sandwich type of bread unless you toast it first. It just kinda turns to mush in the casserole otherwise.
Mix the Milk and Eggs
- Whisk together the eggs, milk, mustard, salt, and pepper.
Assemble the Casserole
- In a lightly greased 13×9 baking pan or casserole dish, layer the bread cubes, then the cooked sausage, followed by the cheese in that order.
- Pour the milk and egg mixture evenly over the casserole, making sure to moisten all the bread cubes.
Cover and Store Overnight
- Cover the assembled casserole with aluminum foil and refrigerate overnight.
- The next morning, preheat the oven to 350F. Uncover the casserole and bake for 45 minutes or until puffed and golden brown on top.
My Favorite Baking Dish
- MADE IN FRANCE SINCE 1850 of all natural materials. High-fired Burgundy clay.
- SUPERIOR HEAT RETENTION. Keeps food hot longer.
- RESISTANT AGAINST TEMPERATURE CHANGE. For use in the oven up to 520 Degrees F. Oven, broiler, and microwave safe: Can go directly from freezer or refrigerator, to a hot oven, to table.
- EASY TO CLEAN. Dishwasher Safe or hand wash with soap and water.
- 10 YEAR WARRANTY against manufacturing defects.
⚠️ Troubleshooting Tips
Just in case you encounter any hiccups along the way, here are some tips to ensure your sausage breakfast casserole turns out perfectly.
⚡ Mushy Bread: To avoid mushy bread, don’t use soft white (sandwich) bread. Opt for sturdier options like sourdough or whole wheat, or lightly toast the bread before cubing it for added texture.
⚡ Customization Caution: While you can personalize the casserole, be mindful of ingredients that release excess moisture, like watery vegetables. Pre-cook or drain them to maintain the casserole’s consistency. When adding spices, start conservatively to prevent overwhelming heat.
⚡ Baking Time Adjustment: If your casserole isn’t golden and firm after 45 minutes, extend the baking time in small increments (2-3 minutes), checking until it reaches the desired texture. Thicker casseroles may need more time, while thinner ones may cook faster.
⚡ Proper Draining: Ensure the sausage is fully cooked and crumbly and any excess grease is removed by draining on paper towels. Thoroughly pat down the mixture to remove moisture, preventing a greasy casserole.
🔀 Lots of Recipe Variations!
There are so many ways to make this casserole your own!
- Spicy Southwest Twist: Use canned chilies in place of the bell pepper (the canned Hatch green chilies are so good!) or even add a bit of jalapeño if your folks go for the spicy stuff. You could even substitute half of the cheese for pepper jack.
- Mellow Mushroom Delight: Leave out the peppers and add some sauteed mushrooms (or drained canned ones) along with grated Swiss cheese and maybe substitute a nice pumpernickel for part of the bread.
- Cheesy Veggie Twist: Replace bell peppers with sautéed diced tomatoes (well-drained), spinach, and mushrooms. Add cheddar and mozzarella for a creamy, colorful casserole packed with veggies and melty cheese goodness.
- Mediterranean Twist: Add well-drained roasted red peppers, Kalamata olives, and crumbled feta cheese for a Greek-inspired flair.
🍚 What About Leftovers?
Like most casseroles, this overnight breakfast casserole is even better on the second day. Just cover it and store it in the fridge. Warm individual portions in the microwave and enjoy it all over again.
Leftovers keep for 3 to 4 days in the fridge. You can even freeze individual portions for up to 4 months. Wrap each serving individually and store it in freezer bags. Allow it to defrost in the fridge overnight and then reheat it in the microwave or the oven.
❓ Questions About Sausage Egg Breakfast Casserole
Absolutely! Choose your favorite sausage variety, from mild to spicy, to suit your taste buds. Additionally, turkey sausage and plant-based sausages should work well for this recipe.
Of course! You can use gluten-free bread cubes or slices instead of regular bread. Ensure that the rest of your ingredients, like sausage and cheese, are also gluten-free if needed.
If you’re making a smaller portion, such as a half-sized casserole, you may need to reduce the baking time slightly. Start checking for doneness after about 30 minutes and adjust as needed to achieve the desired texture and color.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Overnight Sausage and Egg Breakfast Casserole
Ingredients
- ½ green or red bell pepper diced
- ½ medium onion diced
- 1 pound bulk sausage your choice of mild to hot
- 6 slices white bread cubed
- 8 eggs beaten
- 2 cups milk
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces sharp cheddar cheese grated
Instructions
- Cook the bell pepper, onion, and sausage in a large skillet over medium-high heat until cooked through (no pink remains). Drain on paper towels.
- Cut bread into about ½ inch cubes.
- Beat together the eggs, milk, mustard, salt, and pepper
- In a lightly greased 13×9 baking pan or casserole dish, layer the bread cubes, sausage and cheese in that order.
- Pour the milk and egg mixture all over making sure to get some onto all the bread cubes.
- Cover with foil and refrigerate overnight.
- The next morning, preheat the oven to 350F. Uncover casserole and bake for 45 minutes.
Notes
- Leftovers keep 3 to 4 days well covered in the fridge.
- Freeze individual portions for up to 4 months. Wrap each serving individually and store in freezer bags. Allow to defrost in the fridge overnight and then reheat in the microwave or the oven.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on April 30, 2009. It has been updated with new photos and additional information.
This is our favorite breakfast casserole! Such a time saver for company visiting or just for ourselves. It is absolutely delicious as written. We sometimes swap out the bread for shredded hash brown potatoes and add some diced jalapeños for us spicy grown-ups.
Those are great ways to vary the recipe, Sheila! Glad you like it.
I have made a similar casserole but instead of bread, I use refrigerated crescent rolls for the bottom and add refrigerated hash browns mixed with the egg mixture.
That sounds great, too!
Can I add hash browns to this?
Hi Virgie, I never tried adding hash browns to this casserole. It has so much bread in it, I wouldn’t think it would need potatoes.
Do you have to refrigerate this. I cook for a private hunting ranch and need to have it ready to cook as soon as made. not possible to do the night before.
Kathy, it does have to sit overnight for the bread to absorb the milk and eggs.
We made this when we had a big brunch! It was delicious and easy. We also added mushrooms and onions to it.
A great dish for a crowd! Looks yummy.
looks yummy n easy too……….good photos n a nice post.
The leftovers (if any) work nicely for supper with a green salad. I think I will make this up Saturday night and take it to church for my group on Sunday morning. At least, that’s my good intention of the moment.
Have a great day!
Miss P
Great pictures – looks super tasty!
I’m not much of an early riser, but I’d get up early for a plate of that casserole. Yummy!
Really good “how to” photos! Best from Santa Barbara, s