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Breakfast

Overnight Sausage Breakfast Casserole

This is the breakfast we make when the morning is going to be busy. Everything gets mixed together in one bowl the night before, poured into a greased baking dish, and refrigerated overnight so it can go straight into the oven when we get up.

Prep the night before • Bake 40 minutes • One baking dishServes 8–12Jump to Recipe
A glass baking dish of golden baked sausage breakfast casserole resting on the stovetop

What goes in it

Nine eggs, three cups of milk, six slices of bread torn into pieces, shredded cheese, cooked sausage, salt, and dry mustard. That is the whole list, and we set it all out on the counter before we start so nothing gets missed.

Shredded cheese, salt, milk, sliced bread, a jar of ground mustard, beaten eggs in a glass bowl, and browned sausage in a cast iron skillet set out on the kitchen counter
Everything set out before we start mixing.

Mixing it all in one bowl

The eggs get beaten first, then the milk goes in and gets whisked together. The torn bread goes in next, followed by the cheese, cooked sausage, salt, and dry mustard, and everything gets stirred until it is evenly combined.

Milk being poured from a glass measuring cup into a bowl of beaten eggs and torn bread pieces
Milk poured into the beaten eggs with the torn bread already in the bowl.

Why we make it the night before

The mixture goes into a greased baking dish, gets covered, and sits in the refrigerator overnight. That soaking time lets the bread take up the egg and milk completely, so the casserole bakes evenly instead of leaving dry spots.

Uncooked sausage, egg, and bread casserole mixture poured into a glass baking dish on the counter
Poured into the greased dish and ready for the refrigerator.

Baking it off in the morning

The next day it comes out of the refrigerator and bakes at 375°F for 40 minutes, or until the center is set. We let it rest a few minutes before cutting so the squares hold together.

The soaked breakfast casserole in a glass baking dish on the stovetop the next morning before baking
Out of the refrigerator the next morning, right before it goes in the oven.
A square slice of baked sausage breakfast casserole served on a white plate
A warm square of overnight sausage breakfast casserole.

Printable Recipe Card

Overnight Sausage Breakfast Casserole

Prep: about 20 min • Cook: 40 min • Plus overnight in the refrigerator

Ingredients

  • 9 eggs
  • 3 cups milk
  • 6 slices bread
  • 1 1/2 cups shredded cheese
  • 1 1/2 lb cooked sausage
  • 1 tsp salt
  • 1 1/2 tsp dry mustard

Instructions

  1. 1Beat the eggs in a large bowl.
  2. 2Add the milk and whisk to combine.
  3. 3Tear the 6 slices of bread into pieces and add them to the egg and milk mixture.
  4. 4Add the shredded cheese, cooked sausage, salt, and dry mustard.
  5. 5Stir everything together until evenly combined.
  6. 6Pour the mixture into a greased baking dish.
  7. 7Cover and refrigerate overnight.
  8. 8The next day, bake at 375°F for 40 minutes, or until the center is set.
  9. 9Let it rest for a few minutes before serving.

Helpful Tips

Tear the bread into rough pieces rather than cubing it — it soaks up the egg mixture faster.

Stir well before pouring so the sausage and cheese are spread evenly through the dish.

It reheats well, so leftovers are worth planning for.

Products Used

  • Glass baking dish
  • Large skillet
  • Mixing bowl and whisk

See everything we actually use

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