Overnight Sausage and Egg Casserole

This is the perfect make-ahead breakfast! Prepare this easy Sausage and Egg Casserole the night before, and all you need to do is bake it in the morning.

slice of sausage and egg casserole on a white plate.

Calling all brunch lovers. This is your casserole! It’s easy, cheesy, and so simple to prepare.

This recipe for Overnight Sausage and Egg Casserole with cheese is from a 1980s church cookbook. I selected it because it’s really easy to make—just place everything in a casserole dish and bake.

The base is a layer of cubed white bread, topped with sausage, cheese, and a mixture of eggs and milk.

sausage and egg casserole in a white casserole dish.

The eggs and milk create a silky custard-like texture, and when that’s topped with the crumbled sausage and cheese, it’s an irresistible breakfast casserole that everyone will love.

And you can make it ahead! I love a good make-ahead casserole, like my Overnight French Toast Casserole. For this recipe, I recommend assembling the casserole the night before. Then, you just need to bake and serve it in the morning.

May I suggest some Overnight Yeast Waffles to go with it? You can make them the night before, too!

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bread, eggs, sausage, and other casserole ingredients on a white table.

You need seven ingredients for this cheesy make-ahead casserole:

  • Cubes of white bread create the base. You can use sandwich bread or a bakery bread that is a little crustier—they are both delicious.
  • A combination of milk and eggs sink into the bread to create a savory custard.
  • Salt and dry mustard flavor the dish. Skip the dry mustard if you don’t have it!
  • Shredded cheese is a must for a breakfast casserole! I used cheddar.
  • A one-pound package of breakfast sausage gets crumbled, cooked, and baked into the casserole. I used the regular variety of Jimmy Dean.

How to make overnight sausage and egg casserole

Start by greasing a 13×9 inch baking pan with cooking spray.

Cut the bread into 1-inch cubes. If you’re using soft sandwich bread, a chef’s knife is best for this. If you’re using a crusty white bread, a serrated knife is easiest.

cubed bread on a cutting board.

Then, crumble the sausage into a large skillet. Place the skillet over medium heat and cook, stirring occasionally, until the sausage is browned and cooked through.

crumbled sausage in a skillet.

In a large bowl, whisk together the eggs, milk, salt, dry mustard, and cheese.

If you don’t have dry mustard, you can just leave it out. It’s delicious either way.

whisked eggs in a white bowl.

Place the cubed bread in the prepared casserole dish, followed by the crumbled sausage.

sausage and cubed bread in a white dish.

Pour the egg mixture over the top. Most of the cheese will likely float to the surface. That is a good thing for making a cheesy top to the breakfast casserole!

uncooked egg casserole in a white dish.

Cover the dish and place the breakfast casserole in the refrigerator overnight, or for at least 2 hours.

When you’re ready to serve it, bake the breakfast casserole for 40–50 minutes at 350°F, or until the top is golden brown and the eggs are set in the middle.

Top with parsley, if desired, and serve.

cooked egg casserole in a white dish.

Can I make sausage and egg casserole ahead?

Yes! This casserole is designed to be made ahead. Assemble the casserole ingredients in the dish the night before, and bake it the following morning. You can assemble the casserole up to 24 hours in advance.

Frequently Asked Questions

What type of sausage is best for breakfast casserole?

Any type of bulk sausage that you like is good for breakfast casserole. You can use regular sausage, breakfast sausage, sage sausage, or even Italian sausage.

Can I use another cheese besides cheddar?

Instead of cheddar, try colby jack, monterey jack, or swiss. If you’re using Italian sausage, you can try using an Italian shredded cheese blend.

Can I make this gluten-free?

Since bread is an essential ingredient in this dish, I don’t recommend adapting this casserole to be gluten-free. Instead, try a gluten-free breakfast casserole that uses hash browns instead, such as this Sausage Hash Brown Breakfast Casserole (it also has instructions for how to make it dairy-free).

What can I substitute for dry mustard?

Substitute 1 tablespoon yellow mustard or Dijon mustard for 1 teaspoon of dry mustard. You can also omit it.

Reheating and freezing instructions

Overnight Sausage and Egg Breakfast Casserole is best served while it’s still warm.

To re-heat the casserole, place cooled slices on a baking sheet and place the baking sheet in a 400°F oven for 8–10 minutes, or until the slices are heated through.

You can also put the entire (cooked) casserole in the oven for 15–18 minutes, or until heated through.

slice of sausage and egg casserole on a white and blue plate.

To freeze breakfast casserole, place a double layer of foil over the UNCOOKED casserole and freeze for up to 1 month. Defrost in the refrigerator for 24 hours, remove the foil, and then bake as directed.

You can also freeze slices of cooked casserole. To do so, wrap slices in a layer of foil, then place in a resealable freezer bag. Freeze for 1–2 months. Defrost in the refrigerator for at least 8 hours, and then heat in a 400°F oven for 8–10 minutes.

egg casserole next to a plate of bacon.

Serving suggestions

Bacon is a must alongside this casserole! Since the oven is at 350°F for the casserole anyway, it’s an excellent time to make bacon on a sheet pan while the casserole is baking.

If you’re feeling fancy (and want something sweet), Praline Bacon is extra delicious and your guests/family will LOVE it.

And if you love a good 13×9 inch casserole like I do, this Overnight French Toast Casserole is a sweet addition to your menu. For something more simple, a German Pancake with Apples or Overnight Yeast Waffles are delicious, too.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

slice of sausage and egg casserole on a white plate.

Overnight Sausage and Egg Casserole

Published by Kate
This easy make-ahead breakfast casserole will be the star of your brunch menu.
4.67 from 21 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Brunch
Cuisine American
Servings 8 servings
Calories 372 kcal


  • 1 lb. mild bulk sausage
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 cup shredded cheddar cheese
  • 6 slices bread, cubed


  • Spray a 13×9 inch dish with cooking spray.
  • Place sausage in a large skillet. Cook, stirring occasionally, until sausage is browned. Crumble and let cool slightly.
  • In a large bowl, whisk together the eggs, milk, salt, and dry mustard. Stir in the cheese.
  • Place the bread cubes in the prepared dish, followed by the sausage. Pour the egg mixture over the top. Gently press the bread cubes with your hands or a spatula so that they are covered by the egg mixture.
  • Refrigerate overnight, or for at least 2 hours.
  • Preheat oven to 350°F. Bake for 45 minutes, or until the casserole is cooked through.
  • Let cool for 5 minutes and serve.


If you don’t have dry mustard, you can substitute 1 tablespoon of yellow mustard or Dijon mustard in its place.
To freeze, place a double layer of foil over the UNCOOKED casserole and freeze for up to 1 month. Defrost in the refrigerator for 24 hours, remove the foil, and then bake as directed.


Calories: 372kcalCarbohydrates: 14gProtein: 20gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 185mgSodium: 921mgPotassium: 321mgFiber: 1gSugar: 5gVitamin A: 462IUVitamin C: 1mgCalcium: 224mgIron: 2mg
Keyword sausage and egg casserole
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  1. The written portion of your recipe doesn’t tell you want to add the sausage to the mixture. I let everything except the sausage sick for two hours and now the sausage won’t mix into the swollen bread. You might want to clarify and update your instructions.😭😭😭

    1. I’m sorry about that! Recipe is updated. You can just put the sausage on top (followed by the cheese), and then cover the casserole with foil while it bakes so the sausage doesn’t get too brown.

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