Start your day with this mouthwatering Overnight Sausage and Egg Breakfast Casserole that combines savory sausage, eggs, and cheese with onions and peppers. Perfect for hosting guests!
Have you ever had a house full of guests and wondered what in the world you were going to serve them for breakfast? Well, I have the perfect recipe for that.
This crowd-pleasing recipe is a flavor-packed combination of sautéed bell peppers, onions, and your choice of sausage, nestled between layers of bread cubes and cheese, all cloaked in a creamy egg mixture. Assemble it the night before, pop it in the oven in the morning, and you’ve got a warm, hearty breakfast to satisfy everyone’s cravings.
All you need with this is a little fresh fruit, maybe a sweet roll for “breakfast dessert,” and a pot of steaming hot coffee or homemade hot chocolate. It’s also a great addition to a holiday brunch menu!
I like to set up a buffet with plates on one end, this casserole, fruit, and pastries in the center, and the cutlery and napkins on the other end. Everyone helps themselves and finds their beverage in the kitchen. Nice and easy. Informal and casual. Just the way we like things.
— This post was originally published on April 30, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 5 minutes (plus overnight sitting time)
Servings: 8
Primary Ingredient(s): Sausage, bread, eggs, cheese, bell pepper, onion
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is our favorite breakfast casserole! Such a time saver for company visiting or just for ourselves. It is absolutely delicious …”
— Sheila H
What You’ll Like About This Recipe
- Make-Ahead Convenience. Prepare this casserole the night before and enjoy a leisurely morning with family or guests.
- Versatile Ingredients. There are so many ways to customize it! See the Recipe Variations section below.
- Rich and Creamy Texture. The egg and milk mixture gives it a savory custard-like quality.
Ingredient Notes
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- Bell Peppers — Opt for green, red, yellow, orange, or even purple bell peppers. They’re all good!
- Onion — I typically use yellow onion for this recipe, but green onions are also great. Use whatever you have on hand.
- Breakfast Sausage — Choose pan pork sausage (not in casings) from mild to spicy according to your preference. My favorite brands are Jimmy Dean and Tennessee Pride.
- Bread — Sourdough bread adds great flavor, but you can also use a sturdy whole wheat, homemade, or bakery loaves. Avoid soft white sandwich bread.
- Cheese — I prefer a nice, sharp Cheddar for this recipe. Freshly grated cheese is always best, but pre-shredded works too.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Overnight Sausage and Egg Breakfast Casserole
Cook the Onions, Peppers, and Sausage
- Cook the onions, peppers, and pork sausage in a large skillet over medium-high heat until cooked through (no pink remains in the sausage). Drain thoroughly on paper towels.
Pro Tip
Break the sausage meat up while it’s cooking so that it’s nice and crumbly. You can do this with a simple wooden spoon or a special meat chopper tool, but I find that an old-fashioned potato masher actually works best.
Prepare the Bread and Cheese
- Prepare the bread by cutting it into bite-size pieces — about ½-inch cubes. Grate the cheese.
Pro Tip
I like to use a purchased sourdough bread for a really nice flavor in the casserole. Sturdy whole wheat bread, any kind of homemade bread, or a bakery loaf would also be great. Just don’t choose a soft white sandwich type of bread unless you toast it first. It just kinda turns to mush in the casserole otherwise.
Mix the Milk and Eggs
- Whisk together the eggs, milk, mustard, salt, and pepper.
Assemble the Casserole
- In a lightly greased 13×9 baking pan or casserole dish, layer the bread cubes, then the cooked sausage, followed by the cheese in that order.
- Pour the milk and egg mixture evenly over the casserole, making sure to moisten all the bread cubes.
Cover and Store Overnight
- Cover the assembled casserole with aluminum foil and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the casserole and bake for 45 minutes or until puffed and golden brown on top.
Recipe Success Tips
Just in case you encounter any hiccups along the way, here are some tips to ensure your breakfast casserole turns out perfectly.
- Mushy Bread. To avoid mushy bread, don’t use soft white (sandwich) bread. Opt for sturdier options like sourdough or whole wheat, or lightly toast the bread before cubing it for added texture.
- Be Careful When Customizing. While you can personalize the casserole, be mindful of ingredients that release excess moisture, like watery vegetables. Pre-cook or drain them to maintain the casserole’s consistency. When adding spices, start conservatively and adjust upward according to taste.
- Baking Time Adjustment. If your casserole isn’t golden and firm after 45 minutes, extend the baking time in small increments (2-3 minutes), checking until it reaches the desired texture. Thicker casseroles may need more time, while thinner ones may cook faster.
- Proper Draining. Make sure that the sausage is fully cooked and crumbly and any excess grease is removed. Spread the cooked sausage on a layer of paper towels and thoroughly pat with additional paper towels to remove as much grease as possible.
Recipe Variations to Try
There are so many ways to make this casserole your own! Here are a few ideas:
- Spicy Southwest Version. Use canned chilies in place of the bell pepper (the canned Hatch green chilies are so good!) or even add a bit of jalapeño if your folks go for the spicy stuff. You could even substitute half of the cheese for pepper jack.
- Make it a Mushroom Delight. Leave out the peppers and add some sauteed cremini mushrooms (or drained canned ones) along with grated Gruyere cheese, and maybe substitute a nice pumpernickel for part of the bread.
- Cheesy Veggie Style. Replace the bell peppers with sautéed diced tomatoes (well-drained), spinach (again, well-drained), and mushrooms. Add cheddar and mozzarella for a creamy, colorful casserole packed with veggies and melty cheesey goodness.
- Mediterranean Twist. Add well-drained roasted red peppers, Kalamata olives, and crumbled feta cheese for a Mediterranean-inspired breakfast.
How to Keep the Leftovers
Like most casseroles, this overnight breakfast casserole is even better on the second day. Just cover it and store it in the fridge. Warm individual portions in the microwave and enjoy it all over again.
Leftovers keep for 3 to 4 days in the fridge. You can even freeze individual portions for up to 4 months. Cut into serving-sized portions, wrap each portion individually, and store them in freezer bags. Defrost in the fridge overnight, then reheat in the microwave or the oven.
Questions About Sausage Egg Breakfast Casserole
Absolutely! Choose your favorite sausage variety, from mild to spicy, to suit your taste buds. Additionally, turkey sausage and plant-based sausages should work well for this recipe.
Of course! You can use gluten-free bread instead of regular bread. Ensure that the rest of your ingredients, like sausage and cheese, are also gluten-free if needed.
If you’re making a smaller portion, such as a half-sized casserole, you’ll need to reduce the baking time somewhat. Start checking for doneness after about 30 minutes and adjust as needed to achieve the desired texture and color.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Overnight Sausage and Egg Breakfast Casserole
Ingredients
- ½ green or red bell pepper diced
- ½ medium onion diced
- 1 pound bulk sausage your choice of mild to hot
- 6 slices white bread cubed
- 8 ounces sharp cheddar cheese grated
- 8 eggs beaten
- 2 cups milk
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cook the bell pepper, onion, and sausage in a large skillet over medium-high heat until cooked through (no pink remains). Drain on paper towels.½ green or red bell pepper, ½ medium onion, 1 pound bulk sausage
- Cut bread into about ½ inch cubes. Grate the cheese.6 slices white bread, 8 ounces sharp cheddar cheese
- Beat together the eggs, milk, mustard, salt, and pepper8 eggs, 2 cups milk, 1 teaspoon dry mustard powder, ½ teaspoon salt, ½ teaspoon ground black pepper
- In a lightly greased 13×9 baking pan or casserole dish, layer the bread cubes, sausage and cheese in that order.
- Pour the milk and egg mixture all over making sure to get some onto all the bread cubes.
- Cover with foil and refrigerate overnight.
- The next morning, preheat the oven to 350F. Uncover casserole and bake for 45 minutes.
Notes
- Leftovers keep 3 to 4 days well covered in the fridge.
- Freeze individual portions for up to 4 months. Wrap each serving individually and store in freezer bags. Allow to defrost in the fridge overnight and then reheat in the microwave or the oven.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is our favorite breakfast casserole! Such a time saver for company visiting or just for ourselves. It is absolutely delicious as written. We sometimes swap out the bread for shredded hash brown potatoes and add some diced jalapeños for us spicy grown-ups.
Those are great ways to vary the recipe, Sheila! Glad you like it.
I have made a similar casserole but instead of bread, I use refrigerated crescent rolls for the bottom and add refrigerated hash browns mixed with the egg mixture.
That sounds great, too!
Can I add hash browns to this?
Hi Virgie, I never tried adding hash browns to this casserole. It has so much bread in it, I wouldn’t think it would need potatoes.
Do you have to refrigerate this. I cook for a private hunting ranch and need to have it ready to cook as soon as made. not possible to do the night before.
Kathy, it does have to sit overnight for the bread to absorb the milk and eggs.
We made this when we had a big brunch! It was delicious and easy. We also added mushrooms and onions to it.
A great dish for a crowd! Looks yummy.
looks yummy n easy too……….good photos n a nice post.
The leftovers (if any) work nicely for supper with a green salad. I think I will make this up Saturday night and take it to church for my group on Sunday morning. At least, that’s my good intention of the moment.
Have a great day!
Miss P
Great pictures – looks super tasty!
I’m not much of an early riser, but I’d get up early for a plate of that casserole. Yummy!
Really good “how to” photos! Best from Santa Barbara, s