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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.