Overnight Breakfast Casserole Recipe
Mornings are much easier when breakfast is already waiting in the refrigerator! This easy Overnight Breakfast Casserole is loaded with sausage, bacon, eggs and plenty of cheese. Assemble the entire casserole the night before, refrigerate it overnight, and all that’s left to do in the morning is bake.
It’s one of my favorite make-ahead breakfast recipes for holidays, brunch, overnight guests or anytime I need to feed a crowd without spending the entire morning in the kitchen.
And because everything is prepped ahead of time, you can actually sit down with a cup of coffee while breakfast cooks. That alone makes this recipe a winner in my book.
Why You’ll Love This Overnight Breakfast Casserole
There is a reason breakfast casseroles are so handy when you’re feeding a family or a crowd.
- Make it the night before. Assemble everything, cover the dish and put it in the refrigerator.
- Only about 10 minutes of prep. Especially if your bacon and sausage are already cooked.
- Feeds a crowd. One 9×13-inch casserole makes about 8 hearty servings.
- Easy to customize. Change the meat, cheese or add some vegetables.
- Perfect for holidays. This is exactly the kind of breakfast I want on Christmas morning when I’d rather be enjoying the day than standing over the stove.
The combination of sausage AND bacon also makes this casserole extra hearty. No choosing between the two around here.
Ingredients
You don’t need anything fancy to make a great breakfast casserole. This one uses simple ingredients you can find at any grocery store.
- Breakfast sausage – Cook and drain it before adding it to the casserole.
- Bacon – Cook until done and chop or crumble it.
- Eggs – Six large eggs create the base of the casserole.
- Milk – Helps create the soft, custardy texture.
- Mustard – Just a teaspoon adds flavor without making the casserole taste like mustard.
- Salt – Seasons the egg mixture.
- Bread – Cubed white bread absorbs the egg mixture overnight and gives the casserole its texture.
- Cheddar cheese – I use shredded cheddar, but you can easily change the cheese to suit your family.
How to Make an Overnight Breakfast Casserole
The beauty of this recipe is that almost all the work happens the night before.
Start by cooking and draining the breakfast sausage. Cook the bacon and chop or crumble it into pieces.
In a large bowl, beat together the eggs, milk, salt and mustard.
Stir in the bread cubes, shredded cheese, cooked sausage and bacon until everything is evenly combined.
Pour the mixture into a 9×13-inch baking dish. Cover the dish and refrigerate it for at least 8 hours or overnight.
The Next Morning
Remove the casserole from the refrigerator about 30 minutes before you’re ready to bake it. This gives the baking dish and casserole a chance to lose some of their chill while the oven preheats to 350°F.
Bake the casserole uncovered for about 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
Serve it hot and enjoy the fact that you didn’t have to cook individual eggs, bacon and sausage for everybody at the table!
Can I Make Breakfast Casserole the Night Before?
Yes! In fact, this recipe is designed specifically to be made ahead.
The casserole needs to refrigerate for about 8 hours, which gives the bread time to absorb the egg and milk mixture. Assemble it before bed and it will be ready to bake the following morning.
That’s what makes this such a great option for Christmas morning, Easter brunch, Thanksgiving weekend, overnight guests or busy family mornings.
Easy Substitutions and Add-Ins
This is a very forgiving breakfast casserole, so don’t be afraid to use what you have.
You can use all sausage or all bacon instead of a combination of the two. Ham would also be delicious.
Cheddar is my go-to cheese, but Monterey Jack, Colby Jack, pepper Jack or a combination of cheeses would work too.
Want to sneak in some vegetables? Try diced bell peppers, onions, mushrooms or spinach. If you’re adding vegetables that release a lot of moisture while cooking, sautéing them first will help keep the casserole from becoming watery.
This is one of those recipes that’s great for cleaning out the refrigerator.
How to Make It Gluten Free
Turning this into a gluten-free breakfast casserole is simple.
Replace the regular bread with your favorite gluten-free bread and double-check that the breakfast sausage you’re using is labeled gluten free.
That’s it. No complicated recipe changes necessary.
What to Serve With Breakfast Casserole
Because you’ve already got eggs, meat, cheese and bread in the casserole, you really don’t need much else.
I usually keep the sides simple. Fresh fruit or a fruit salad is perfect, and yogurt is another easy addition.
If you’re serving this as part of a bigger brunch, add muffins, cinnamon rolls or another sweet breakfast treat alongside it.
Storing and Reheating Leftovers
Store leftover breakfast casserole in an airtight container in the refrigerator for up to 5 days.
Individual portions are easy to reheat for a quick breakfast during the week, which is another reason I don’t mind making a full 9×13-inch pan even when we aren’t feeding a crowd.
Can You Freeze Breakfast Casserole?
Yes. Leftover cooked breakfast casserole can be frozen in an airtight freezer-safe container for up to 2 months.
I like the idea of freezing it in individual portions so you can pull out exactly what you need. Thaw overnight in the refrigerator and reheat until hot.
Overnight Breakfast Casserole FAQs
Do I have to refrigerate the casserole overnight?
For this recipe, plan on refrigerating it for about 8 hours. The resting time allows the bread to soak up the egg mixture and gives the casserole its texture.
Why do I need to take it out of the refrigerator before baking?
Letting the casserole sit out for about 30 minutes takes some of the chill off before it goes into the hot oven and helps it bake more evenly.
How do I know when breakfast casserole is done?
The center should be completely set. Insert a knife near the middle of the casserole; it should come out clean.
Can I use a different kind of cheese?
Absolutely. Cheddar is delicious, but Monterey Jack, Colby Jack or pepper Jack would all work well.
Can I make it without bacon?
Yes. Replace the bacon with additional breakfast sausage, use ham instead, or simply leave it out.
The Perfect Make-Ahead Breakfast for a Crowd
Whether you’re feeding holiday guests, hosting brunch or simply know tomorrow morning is going to be hectic, this Overnight Breakfast Casserole with sausage and bacon makes breakfast easy.
Do the work tonight, put the casserole in the refrigerator, and tomorrow morning all you have to do is turn on the oven.
That’s my kind of breakfast.
Overnight Breakfast Casserole
Equipment
- skillet
Ingredients
- 1 pound breakfast sausage cooked and drained
- ½ pound bacon cooked and chopped
- 6 eggs
- 2 cups milk
- 1 teaspoon mustard
- 1 teaspoon salt
- 6 slices white bread cubed
- 1 cup cheddar cheese grated plus more for top if you like
Instructions
- Cook and drain sausage, set aside
- Cook and chop bacon, set aside
- In a large bowl, beat eggs, add the milk, salt and mustard
- Stir in the bread cubes, cheese, cooked sausage and bacon
- Pour into a 13×9 baking pan.
- Cover and place in the refrigerator for 8 hours or overnight
- Remove from the refrigerator 30 minutes before baking
- Bake uncovered at 350 degrees for 40 minutes until knife inserted comes out clean
- Serve immediately
- Store leftovers in refrigerator
Gluten Free
- Use gluten free bread