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overnight sausage egg casserole - featured image

Best Overnight Sausage Egg Casserole: Easy Make-Ahead Breakfast

  • Author: maria_scott
  • Total Time: 8 hours 60 minutes
  • Yield: 9-12 servings 1x

Description

A stress-free, make-ahead breakfast casserole featuring savory sausage, sharp cheddar cheese, and fluffy eggs baked in sturdy bread. Perfect for holiday brunches or busy mornings.

Ingredients

Scale
  • 1 pound bulk pork breakfast sausage
  • 12 large eggs, room temperature
  • 2 cups whole milk
  • 1 loaf stale bread (sourdough or challah), cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely diced
  • 2 tablespoons unsalted butter
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Optional: 1/2 cup diced bell peppers or spinach

Instructions

  1. Heat a large skillet over medium heat. Add butter and melt. Add diced onion and cook until translucent (about 3 minutes).
  2. Add bulk sausage to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink. Drain excess grease if necessary. Set aside to cool slightly.
  3. If using fresh bread, toast the 1-inch cubes in the oven at 350°F for 5-7 minutes to dry them out. Let cool.
  4. In a large mixing bowl, whisk together eggs, milk, black pepper, and garlic powder until smooth and uniform.
  5. Place bread cubes into a greased 9×13 inch baking dish. Sprinkle the cooked sausage and onion mixture evenly over the bread.
  6. Sprinkle shredded cheddar cheese on top. Pour the egg mixture evenly over everything.
  7. Use a spatula to gently press down on the bread, ensuring all cubes are submerged in the liquid.
  8. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
  9. Preheat oven to 350°F (175°C). Remove dish from fridge and let sit on the counter for 20 minutes while oven heats.
  10. Bake uncovered for 45-55 minutes until the top is golden brown and puffed, and a knife inserted in the center comes out clean.
  11. Let the casserole rest for 10 minutes before slicing into 9-12 squares and serving warm.

Notes

Use sturdy bread like sourdough or challah to prevent sogginess. Toasting fresh bread helps it absorb the egg mixture without turning to mush. Let the casserole rest for 10 minutes after baking to allow the custard to set for clean slicing. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (approx. 1/
  • Calories: 450
  • Sugar: 3
  • Sodium: 850
  • Fat: 32
  • Saturated Fat: 12
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 22

Keywords: overnight casserole, make-ahead breakfast, sausage egg bake, holiday brunch, easy breakfast recipe, sourdough casserole

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Find it online: https://foodestic.com/best-overnight-sausage-egg-casserole-easy-make-ahead-breakfast/