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+ servings
Slice of overnight breakfast casserole topped with chopped parsley.
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5 from 1 vote

Overnight Breakfast Casserole

Easy Overnight Breakfast Casserole - the prep is quick and even better it's all put together the night before. Cheese, bread, and sausage (or your breakfast meat of choice) all combined in a fluffy egg mixture. Let the magic happens while you sleep! Then just bake it up fresh, delicious, and bubbling hot in the morning.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, overnight breakfast casserole, sausage cassserole
Servings: 12
Calories: 392kcal


  • 1 pound sausage, bacon, or ham cooked and drained
  • 6 slices bread cut into cubes or torn into bite sized pieces
  • 12 eggs beaten
  • 2 cups milk
  • 1 teaspoon salt optional or to taste
  • ½ pepper or to taste
  • 1 teaspoon ground mustard (optional)
  • 4 cups cheese cheddar, gouda, or mozzarella


  • In a skillet cook sausage and break into crumbles while cooking. Cook until no longer pink and has some browning on it. Drain on paper towels and let cool while preparing the remaining ingredients. (You can also use bite-sized bacon pieces or diced ham)
  • Cut or tear bread into cubes, set aside.
  • In a large bowl whisk eggs and add in milk, salt, pepper, and ground mustard and whisk until fluffy. Add in bread, cheese, and sausage (or meat of choice) and stir together until combined.
  • Butter or sprayed with cooking spray a 3-quart or 9 x 13 casserole dish. You can also use an oven-safe dutch oven or cast iron skillet. Cover and refrigerate overnight.
  • Remove from the refrigerator 20 to 30 minutes before baking. Bake at 350° for 40 to 50 minutes or until eggs are cooked through (the center will be just slightly jiggly) and casserole is bubbly.
  • Let set for 5 minutes and enjoy while hot.


  • Make sure to drain the sausage so the casserole isn't too greasy.
  • Grease your casserole dish before adding the egg mixture, so it is easy to remove. If you are are baking in a cast iron or oven safe skillet, you can cook the meat in the skillet and pour out onto paper towels to drain. The grease left behind is typically plenty to keep the casserole from sticking, but you can also take the paper towel you drained the meat on and coat the pan or baking dish.
  • Make sure to take the make ahead casserole out of the refrigerator 20 to 30 minutes before baking. This will ensure even cooking and prevents a glass or porcelain dish from breaking in the oven (going from extreme cold to hot).
  • The casserole is done when the edges are set and there is just a slight jiggle in the center.


Serving: 11 serving | Calories: 392kcal | Carbohydrates: 10g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 821mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 365mg | Iron: 2mg