Overnight Breakfast Casserole

This make-ahead casserole combines eggs, cheese, and breakfast meats on a bed of crusty bread, creating a comforting breakfast perfect for family gatherings.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base ingredients

8 slices slices of bread Great for using up leftovers
1 pound breakfast sausage Feel free to substitute with turkey sausage for a healthier option
8 large eggs
2 cups milk Almond milk works too for a dairy-free alternative
2 cups shredded cheese Cheddar is classic, but you can mix it up with your favorites
1 teaspoon Dijon mustard For a tangy kick
Salt and pepper to taste

Optional toppings

Chopped green onions or herbs For garnish

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish for easy release.
In a skillet over medium heat, cook the breakfast sausage until it’s browned, breaking it into crumbles as it cooks. Drain any excess fat.
Tear the bread into bite-sized pieces and evenly distribute them in your greased baking dish.
Sprinkle the cooked sausage over the bread pieces.
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until everything is well-combined.
Pour the egg mixture over the bread and sausage layers, allowing it to soak in.
Add the shredded cheese on top, and give a gentle press to ensure the bread absorbs some of the egg mixture.
Cover with foil and refrigerate overnight, or bake immediately for a hot breakfast treat.
If you’ve let it sit overnight, bake covered for 30 minutes, then uncover and bake for an additional 15 minutes or until the eggs are set and the top is golden brown.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place in the microwave or bake in a preheated oven until warmed through.