A cheesy, sausage-loaded egg bake that you prep the night before
Make-Ahead Breakfast Casserole
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
10
1 casserole (9x13)
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
This overnight breakfast casserole layers cubed bread, browned sausage, cheese, and a seasoned egg custard. Assemble it the night before and bake it in the morning for an effortless crowd-pleasing breakfast.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $
Quick Summary
65 min total time|10 servings|Easy difficulty
This overnight breakfast casserole layers cubed bread, browned sausage, cheese, and a seasoned egg custard. Assemble it the night before and bake it in the morning for an effortless crowd-pleasing breakfast.
American
Sarah Chen
(Updated )
A breakfast casserole is the answer to the question: how do I feed a crowd without spending the entire morning at the stove? You assemble it the night before, let the bread soak up the egg custard overnight, and pop it in the oven when you wake up. By the time everyone is ready to eat, the kitchen smells incredible and a golden, bubbling casserole is waiting.
This version is loaded with savory sausage, two kinds of cheese, and tender cubed bread that puffs up like a savory bread pudding. It is a holiday morning staple and the perfect recipe for hosting overnight guests.
Ingredients
- 1 lb breakfast sausage
- 8 cups cubed day-old bread (about 1 loaf)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper to taste
- 3 green onions, sliced, for garnish
Instructions
- 1
Grease a 9x13-inch baking dish. Brown the sausage in a skillet over medium-high heat, breaking it into crumbles, until cooked through, about 6 to 7 minutes. Drain excess fat.
- 2
Arrange half the bread cubes in the baking dish. Top with half the sausage and half of both cheeses. Repeat layers.
- 3
Whisk together eggs, milk, mustard powder, garlic powder, onion powder, paprika, salt, and pepper. Pour evenly over the layers in the dish.
- 4
Press down gently with a spatula so the bread absorbs the custard. Cover tightly with plastic wrap and refrigerate overnight or for at least 4 hours.
- 5
When ready to bake, preheat oven to 350°F. Remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
- 6
Cover with foil and bake for 30 minutes. Remove the foil and bake 15 to 20 minutes more until the top is golden and the center is set.
- 7
Let rest for 10 minutes before cutting. Garnish with sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Breakfast sausageDiced ham or cooked bacon
Both work well and provide a different flavor profile.
Whole milkHalf-and-half
Makes a richer, more indulgent casserole.
BreadFrozen hash browns
Creates a hash brown breakfast casserole variation.
Tips & Storage
Pro Tips
Day-old bread works best because it absorbs the custard without disintegrating.
French bread, sourdough, or challah all work well for this casserole.
Let the casserole rest before cutting so it holds together when sliced.
Add diced bell peppers, mushrooms, or spinach for a vegetable boost.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat individual portions in the microwave for 60 to 90 seconds or cover the dish with foil and warm in a 325°F oven for 15 to 20 minutes.
Nutrition Facts
Per serving (1 slice (1/10 casserole)) · 10 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates22g
Fat22g
Fiber1g
Sugar3g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake it right away without overnight soaking?
- Yes, but let it sit for at least 30 minutes so the bread absorbs some custard. The texture is better with overnight soaking.
- Can I freeze this casserole?
- Yes, bake it first, cool completely, wrap tightly, and freeze for up to 2 months.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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