Indulging in a cozy dish like an Overnight Breakfast Casserole with Sausage is like wrapping yourself in a warm blanket on a chilly morning. Picture layers of fluffy eggs, savory sausage, and ooey-gooey cheese melding together to create a hearty breakfast that practically begs you to dive in. cinnamon swirl bites for breakfast The aroma wafts through your kitchen, making it impossible to resist, and as you take that first bite, it’s pure morning magic.

This breakfast delight is more than just food; it’s nostalgia served on a plate. I remember the family brunches at my grandma’s house, where she would whip up her famous casserole while we all played card games. The laughter, the chatter, and that comforting smell are forever etched in my memory. It’s the perfect dish for lazy weekends or holiday gatherings when you want something special without spending hours in the kitchen. Your taste buds are in for a treat!

Sharing this casserole at brunch last Easter had everyone coming back for seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh eggs provide the foundation; use large ones for best results.
• Breakfast Sausage: Get a good-quality sausage; spicy or mild depending on your preference.
• Milk: Whole milk adds creaminess; feel free to substitute with almond milk if desired.
• Bread Cubes: Use day-old bread for better texture; sourdough or French bread works wonderfully.
• Cheddar Cheese: Grated sharp cheddar melts beautifully and enhances flavor; don’t skimp on this! For more inspiration, check out this Classic Patty Melt Recipe recipe.
• Onion: Diced onion adds sweetness; sauté until translucent for best flavor. sweet blueberry buckle recipe.
• Bell Pepper: Colorful bell peppers add crunch and sweetness; choose any color you like.
• Salt and Pepper: Essential seasonings that bring all the flavors together; adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.

Sauté the Vegetables: In a skillet over medium heat, add diced onion and bell pepper. Cook until they soften and become fragrant, about 5 minutes.

Crumble the Sausage: Add the breakfast sausage to the skillet. Cook until browned and fully cooked through, breaking it apart as it cooks.

Mix It All Together: In a large bowl, whisk together eggs, milk, salt, and pepper. Fold in cooked sausage mixture along with bread cubes and shredded cheese until well combined.

Transfer to Baking Dish: Pour your casserole mixture into the greased baking dish evenly. Press down gently with a spatula to ensure even distribution.

Bake Until Golden Brown: Bake in the preheated oven for 45-50 minutes or until puffed up and golden brown on top. Let it cool for about 10 minutes before slicing.

Now you’re ready to dig into this Overnight Breakfast Casserole with Sausage! Serve it warm with fresh fruit or alongside crispy bacon if you’re feeling indulgent. Enjoy every delightful bite! For more inspiration, check out this Roasted Garlic Potatoes Au Gratin recipe.

Tips

• Use day-old bread for a denser texture and better absorption of flavors. I learned this the hard way when fresh bread turned mushy.
•  Let the casserole sit overnight to deepen those delicious flavors. It’s like letting a fine wine breathe!
• Add veggies like bell peppers or spinach for extra nutrition and color. My kids didn’t even notice the greens!

Perfecting the Cooking Process

Start by browning the sausage in a skillet before combining it with eggs and cheese. This ensures your Overnight Breakfast Casserole with Sausage has rich flavors that mingle beautifully. cheesy garlic chicken wraps marinated chicken for added flavor.

Add Your Touch

Feel free to swap out sausage for bacon or turkey if you want a lighter version. You can also sprinkle in some hot sauce for an unexpected kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat slices in the microwave until warmed through, or pop them back in the oven for that crispy edge.

One time, I made this casserole for a brunch with friends, and it disappeared faster than my attempts at yoga! The compliments still echo in my kitchen!

FAQ

Can I prepare Overnight Breakfast Casserole with Sausage ahead of time?

Yes! It’s designed to be made the night before for maximum flavor.

What type of bread works best?

Use day-old bread like sourdough or French baguette for optimal texture.

Can I freeze leftovers of this casserole?

Absolutely! Just ensure it’s well-wrapped to prevent freezer burn.

Irresistible Overnight Breakfast Casserole with Sausage Recipe

---

• Author: Mery Mack
• Total Time: 1 hour 40 minutes
• Yield: 10 servings 1x

Print Recipe

Pin Recipe

Description

I’m in love with this Overnight Easy Sausage Breakfast Casserole! It is everything you love about breakfast wrapped up in one dish: cheesy eggs, sausage, hash browns, peppers and onions! You can make ahead or last minute. It’s a great overnight option for Christmas Eve! 

---

Ingredients

Scale 1x2x3x

• 1/2 cup butter, (1 stick)
• 1 (30-oz) package shredded hash brown potatoes, diced is ok, not my fav
• salt and pepper
• 1 pound breakfast sausage, bulk
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 small onion, diced
• 1 & 1/2 cups shredded Monterey Jack cheese, packed
• 1 & 1/2 cups shredded sharp cheddar cheese, packed
• 8 large eggs
• 1 & 1/3 cups half and half, cream, evaporated milk, or whole milk*
• 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt, 1/4 teaspoon if using table salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard, optional

---

Instructions

1. Preheat the oven to 400 degrees F
2. Make the potato layer. Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9×13 inch dish. You don’t have to thaw them first. Spread them out evenly.
3. Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
4. Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
5. Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
6. Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
7. Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
8. Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
9. Make the egg mixture.In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
10. Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
11. Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn’t jiggle a lot when you shake the pan.
12. Take out of the oven and let set for 5 minutes before serving.
13. Store leftovers in the fridge. They will keep for about 5 days.
14. This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.

Notes

• After you pour the egg mixture over the casserole in step 11, cover the casserole tightly and refrigerate overnight. The next morning, get the casserole out of the fridge and let it hang out on the counter for a bit while you preheat the oven to 350. When the oven is nice and hot, bake at 350 for 40-45 minutes until the edges are browned and bubbly, and the center doesn’t jiggle too much when you shake the pan. Let set for 5 minutes before serving.
• You can use half and half, cream, evaporated milk, or milk. The higher the fat content, the richer your casserole will be.

• Prep Time: 20 minutes
• Cook Time: 1hour 20 minutes