Quick Overnight Sausage and Egg Casserole

This Quick Overnight Sausage and Egg Casserole is a fantastic dish that brings comfort and satisfaction to any breakfast or brunch table. It’s simple to prepare, and what’s even better is that you can make it the night before. Just pop it in the oven the next morning, and you’ll have a warm and delicious meal that everyone will love!

Why You Will Love This Recipe

This recipe is perfect for busy mornings or family gatherings. It’s not only quick and easy to make, but it is also budget-friendly, using common ingredients you likely already have at home. Kids and adults alike will enjoy the hearty combination of sausage, eggs, and cheese. Whether it’s a lazy Sunday breakfast or a holiday brunch, this casserole fits the bill every time.

How This Recipe Comes Together

Ingredients

• 1 pound breakfast sausage
• 6 eggs
• 2 cups milk
• 4 cups cubed bread
• 2 cups shredded cheese (cheddar or your choice)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Dijon mustard
• Chopped green onions (optional for garnish)

Directions

1. In a skillet, cook the sausage over medium heat until browned. Make sure to drain any excess fat.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.
3. Lightly grease a 9×13 inch baking dish.
4. Layer the sausage, cubed bread, and shredded cheese in the prepared baking dish.
5. Pour the egg mixture evenly over the layers, ensuring everything is covered.
6. Cover the dish and refrigerate it overnight.
7. Preheat your oven to 350°F (175°C).
8. Bake the casserole uncovered for about 45 minutes, or until the eggs are set and the top is golden brown.
9. Allow it to cool for a few minutes before serving. If desired, garnish with chopped green onions.

How to Serve Quick Overnight Sausage and Egg Casserole

This casserole is best served warm straight out of the oven. Cut it into squares and serve it on plates or let everyone serve themselves from the baking dish. It pairs wonderfully with fresh fruit, a light salad, or some crispy hash browns. You can also offer condiments like hot sauce for those who like a bit of heat!

How to Store Quick Overnight Sausage and Egg Casserole

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just pop a piece in the microwave for about a minute or until warmed through. You can also reheat portions in the oven at 350°F until they are hot.

Tips to Make Quick Overnight Sausage and Egg Casserole

• Feel free to use different types of bread, like sourdough or whole wheat, for added flavor.
• For an extra kick, try adding some chopped bell pepper or spinach into the mix.
• If you prefer a lighter option, you can substitute half-and-half for the milk or opt for turkey sausage.

Variations

You can customize this casserole to match your tastes. Consider adding diced tomatoes, jalapeños, or even different cheeses such as mozzarella or pepper jack. You can also swap the breakfast sausage for crumbled bacon or veggie sausage for a meatless option.

FAQs

Can I freeze this casserole?
Yes, you can freeze it before baking. Cover the dish tightly with foil and freeze for up to 2 months. Thaw it in the refrigerator overnight before baking.

Can I prepare it without overnight refrigeration?
You can bake it right after assembling, but letting it sit overnight allows the bread to soak up the egg mixture for extra flavor.

How do I know when it’s done baking?
The casserole is done when the eggs are set in the center and the top is golden brown. A toothpick inserted into the center should come out clean.

Quick Overnight Sausage and Egg Casserole

This Quick Overnight Sausage and Egg Casserole brings comfort and satisfaction to breakfast or brunch tables, allowing you to prepare it the night before and bake it in the morning.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound breakfast sausage Cooked and drained
• 6 eggs
• 2 cups milk Can substitute with half-and-half for a lighter option
• 4 cups cubed bread Sourdough or whole wheat for added flavor
• 2 cups shredded cheese Cheddar or your choice

Seasoning

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Dijon mustard
• Chopped green onions Optional for garnish

Method

 

Preparation

1. In a skillet, cook the sausage over medium heat until browned. Make sure to drain any excess fat.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.
3. Lightly grease a 9x13 inch baking dish.
4. Layer the sausage, cubed bread, and shredded cheese in the prepared baking dish.
5. Pour the egg mixture evenly over the layers, ensuring everything is covered.
6. Cover the dish and refrigerate it overnight.

Cooking

1. Preheat your oven to 350°F (175°C).
2. Bake the casserole uncovered for about 45 minutes, or until the eggs are set and the top is golden brown.
3. Allow it to cool for a few minutes before serving. If desired, garnish with chopped green onions.

Notes

This casserole is best served warm straight out of the oven. It pairs wonderfully with fresh fruit, a light salad, or crispy hash browns. Store leftovers in an airtight container in the refrigerator for up to 3 days.