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Overnight Egg Casserole with Breakfast Sausage

This hearty and flavorful Overnight Egg Casserole with Breakfast Sausage is perfect for busy mornings or lazy weekends. Plus, it's impressive enough to serve on holidays.
5 from 2 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients  

  • 1 pound bulk ground breakfast sausage
  • 2 Tablespoons unsalted butter, plus more for greasing pan
  • 1 cup diced onion
  • 1 large green pepper, diced
  • 1 large red pepper, diced
  • 8 large eggs
  • 2 1/2 cups whole or non-fat milk
  • 1 cup shredded cheddar cheese
  • 1/2 pound white, whole wheat or French bread, cut into 1-inch cubes (about 7 cups)

Instructions 

  • Grease a 13x9-inch baking pan with unsalted butter and set it aside. Line a plate with paper towels.
  • In a large sauté pan set over medium heat, cook the breakfast sausage, breaking it apart into pieces. Using a slotted spoon, transfer the sausage to the paper towel-lined plate.
  • Add 2 tablespoons of unsalted butter to the pan. Once the butter has melted, add the onions and peppers and cook the vegetables, stirring occasionally, until the onions are translucent. Transfer the mixture to a large bowl then add the sausage to the bowl and stir to combine.
  • In a separate large bowl, whisk together the eggs and milk with 1/2 teaspoon salt and 1/4 teaspoon black pepper then stir in the cheddar cheese.
  • Arrange the bread cubes in an even layer in the greased baking dish then add the sausage mixture on top, spreading it across the bread. Pour the egg mixture on top of the sausage mixture then cover the dish securely with plastic wrap and refrigerate it overnight.
  • When ready to serve, preheat the oven to 350°F. Remove the casserole from the fridge and discard the plastic wrap. Let the casserole sit at room temperature for 30 minutes then place it on a baking sheet and bake it for 35 to 45 minutes until the eggs are fully cooked. Slice and serve.

Kelly's Notes:

  • Use stale bread! Stale bread absorbs more liquid, which helps prevent a soggy casserole. If you don't have stale bread, you can dry out fresh bread in the oven before using it: Cube up a fresh loaf and spread it onto a baking sheet. Bake it at 250°F for 7 to 10 minutes or until the bread begins to toast.
  • Don't overbeat the eggs as this can make the casserole tough and rubbery.
  • It’s important to let the casserole sit at room temperature for 30 minutes before baking to ensure even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can either use the microwave or the oven. If using the microwave, place a serving of the egg casserole on a microwave-safe plate and heat it for 1-2 minutes, or until it's warmed through. If using the oven, preheat it to 350°F, place the casserole in an oven-safe dish, cover it with foil, and heat it for 10-15 minutes, or until it's warmed through.
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