Overnight Egg & Sausage Breakfast Casserole Recipe

Easy Overnight Sausage Egg Breakfast Casserole

An egg and sausage casserole is the perfect, hearty, make-ahead meal for breakfast or brunch. Serve this casserole for your Easter brunch and maybe the kids won’t even be hungry for candy! Well, one can try, I suppose. Anyway, this breakfast will fill ’em up and keep ’em full.

Assemble this breakfast the day before and refrigerate it overnight. Then just bake it in the oven for an hour in the morning and you’re good to go. Easy, peasy breakfast or brunch! I really love meals that can be made ahead of time, not just for the holidays, but for any busy day!

Breakfast Casserole Ingredients & Serving Size

This egg and sausage breakfast casserole uses simple ingredients and simple layering for assembly. I think the toasting of the bread and the compacting of the casserole overnight really help to perfect the recipe. It’s not soggy or tough, it’s just right with a satisfying, cheesy, egg and sausage flavor.

Plus, you can feed a good amount of people with one pan. Of course, it will depend on the people and whether you are serving other items as well, but I would say you can get around 12-15 servings out of one 9×13 dish. The dish is literally filled to the brim before compacting overnight, so it ends up being nice and thick.

Compacting the Breakfast Casserole

You don’t have to use canned goods to weigh it down, but I usually have a bunch right in my kitchen, so it is easy enough. You can use whatever you want as long as it is ok to be sitting in the refrigerator overnight and it provides and nice even weight.

More brunch or breakfast recipes:

• Bacon-Gouda Zucchini Quiche
• Maple-Pecan Scones
• Praline French Toast
• Breakfast Pizza
• Cheesy Potato Breakfast Casserole
• Breakfast Grilled Cheese
• Slow Cooker Overnight Casserole
• Cinnamon Rolls
• Scrambled Egg Muffins with Sausage
• 19 of our favorite pancake & syrup recipes
• 40 breakfast recipes and ideas

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Pyrex Easy Grab 4-Piece Value Pack

I love my Pyrex glass 9×13 baking dish and use it all the time!

Recipe from MelsKitchenCafe and Cook’s Country

Overnight Egg & Sausage Breakfast Casserole Recipe

Prepare this easy egg and sausage casserole the night before a busy morning for an easy breakfast!

4.50 / 5 ( 2 Reviews )

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Ingredients

• 1 14-inch loaf Italian bread, ends trimmed
• 1 ½ pounds bulk pork sausage
• 1 small onion chopped fine
• 3 cups shredded extra-sharp cheddar cheese
• 12 large eggs lightly beaten
• 4 cups 1% milk
• 1 ½ teaspoons table salt
• 1 teaspoon pepper
• 1 tablespoon hot sauce

Instructions

• Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 400.
• Slice bread in half lengthwise then slice each half into ½ inch-thick slices.
• Spread the bread in single layers on two rimmed baking sheets and bake until golden, 10-15 minutes, flipping bread and switching and rotating sheets halfway through. Take care not to let the bread burn - it should be golden brown and toasted.
• Let the bread cool for 15 minutes.
• Meanwhile, in a large skillet over medium heat, cook the sausage and onion until the pork is no longer pink, breaking the meat into bite-sized pieces as it cooks.
• Lightly coat a 9X13-inch baking dish with cooking spray.
• Shingle half of the bread in the prepared pan so that the edges overlap slightly.
• Top with half of the sausage mixture and 1 cup cheese.
• Repeat with remaining bread, remaining sausage mixture, and remaining cheese.
• In a large bowl, whisk eggs, milk, salt, pepper, and hot sauce together.
• Pour evenly over the assembled casserole.
• Place the casserole on a rimmed baking sheet and wrap the casserole with plastic wrap, pressing the plastic wrap lightly on the top of the casserole.
• Fill another 9X13-inch dish with cans of food (beans, fruit, whatever) and nest the weighted dish on top of the assembled casserole. This will help the bread soak up the egg mixture. Refrigerate for at least 1 hour and up to 24 hours.
• When ready to bake, adjust oven rack to middle position and heat oven to 350°F/175°C
• Let casserole stand at room temperature while the oven is heating.
• Remove weights, unwrap casserole, and bake until the edges and center have puffed and the top is golden brown, about 1 hour.
• Let cool 10 minutes before serving.

Nutrition

Calories: 597kcal | Carbohydrates: 25g | Protein: 27g | Fat: 43g | Sodium: 1093mg | Fiber: 2g | Sugar: 16g