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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
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Brunch
Cuisine American
Servings 8 servings
Calories 372 kcal

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 13x9 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.

Notes

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.

Nutrition

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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