This Overnight Sausage and Egg Casserole makes breakfast effortless. Assemble the night before, then bake in the morning for a hearty meal that’s ready when you are.
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. 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.
Perhaps best of all, you can make it ahead of time. Just assemble it the night before, and bake in the morning. If you’d like a sweet breakfast item to go with it, check out these Overnight Yeast Waffles and this Overnight French Toast Casserole. You make both of them the night before, too!
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Ingredients
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.
- Dry mustard provides a little extra flavor to the dish. If you don’t have it, substitute a squirt of dijon mustard.
- 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
- Cut the bread into 1-inch cubes.
- Cook and crumble the sausage.
- In a large bowl, whisk together the eggs, milk, salt, dry mustard, and cheese.
- Place the cubed bread in the prepared casserole dish, followed by the crumbled sausage.
- 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!
- Cover and place in the refrigerator overnight, or for at least two hours. When you’re ready to serve it, bake for 40–50 minutes at 350°F.
Frequently Asked Questions
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.
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.
Since bread is an essential ingredient in this dish, I don’t recommend adapting this casserole to be gluten-free. Instead, try a breakfast casserole that uses hash browns instead, such as this Corn Flake Breakfast Casserole (make sure the corn flakes are gluten free, of course!).
Substitute 1 tablespoon Dijon mustard for 1 teaspoon of dry mustard.
What to serve with egg Casserole
Bacon is a must-have alongside egg casserole! Since the oven is at 350°F for the casserole anyway, it’s an excellent time to cook 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, and my Grandma’s Cherry Coffee Cake is another crowd pleaser. For something more simple, a German Pancake with Apples or Overnight Yeast Waffles are delicious, too.
📖 Recipe
Overnight Sausage and Egg Casserole
Ingredients
- 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
Instructions
- 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.
I have made this recipe with vegetarian ham in one casserole and vegetarian sausage in another. I loved it both ways & everyone at work lived it too! thank you for sharing!
I’m so glad to hear that! Thanks for leaving a review, Peggy!
How does this reheat, microwave, oven? What would be the best option.
Hi Christa, oven would be your best option. 8–10 minutes at 400°F for slices of it, or 15–18 minutes for a partial casserole.
it warms up great! I took it to work the day after I made it. it was gobbled up in no time😃
Made it perfectly and delicious . I added stone ground mustard and salt n pepper to mine n 4 pieces of crunchy toast. 45 minutes only . How do I send picture ?
Sounds delicious! I’d love to see a photo: kate@giftofhospitality.com (sorry that this comment section doesn’t allow photos!). Thanks for your kind review!
So far so good ..its in the oven and I’m making two of them . adding bread cubes I thought was strange instead of hashbrowns ect.. but I’ll send a pic and taste review . I’m passionate about my cooking for 50 years . Cooking for a family who lost a child and this was easy. Thx . jj
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.😭😭😭
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.
Can almond milk be used instead of dairy milk
Yes! Unsweetened, plain almond milk can be substituted.
It doesn’t say when to add the cheese?
I’m sorry about that—I just fixed the recipe. Stir it into the egg mixture.