Overnight Egg Casserole with Sausage: The Perfect Make-Ahead Breakfast
Looking for a truly satisfying and incredibly convenient breakfast solution? This Overnight Egg Casserole with Breakfast Sausage is the answer! It’s a flavorful, hearty dish that simplifies busy mornings and elevates lazy weekends. Plus, it’s elegant enough to grace your holiday table.
Table of Contents
- Why You’ll Love It
- Ingredients You’ll Need
- Variations
- How to Make an Overnight Breakfast Egg Casserole
- Recipe Tips for the Best Egg Casserole
- Frequently Asked Questions
- Best Brunch Side Dishes
- Overnight Egg Casserole with Breakfast Sausage Recipe
Breakfast doesn’t have to be a source of stress, whether it’s a frantic weekday dash or a spontaneous weekend brunch for a crowd. The secret to calm mornings? Preparation! That’s why this robust egg casserole is a winner. It’s packed with savory sausage, vibrant onions and peppers, sharp cheddar cheese, and hearty French bread – delivering a complete meal in one easy-to-manage dish.
Why You’ll Love This Overnight Egg Casserole
The brilliance of this recipe lies in its make-ahead nature. Assemble the casserole the day before, store it in the refrigerator, and bake it just before serving. What emerges is a warm, cheesy, and immensely flavorful breakfast casserole reminiscent of a savory bread pudding. Complement it with a fresh fruit salad and some crispy roasted potatoes for a complete brunch spread. Unexpected guests? No problem!
- The use of bread cubes instead of hash browns or potatoes sets this breakfast casserole apart. The bread perfectly absorbs the rich flavors and creates a satisfying texture.
- It’s versatile enough for hectic weekday breakfasts and relaxed weekend brunches. Also, it’s impressive enough for holiday celebrations.
- Offers a balanced combination of protein, vegetables, and a touch of indulgence.
- Leftovers are perfect for reheating throughout the week, making meal prepping a breeze.
- Completely customizable! Adapt it to your taste preferences by swapping in your favorite meats, vegetables, cheeses, and herbs.
Ingredients You’ll Need
- Breakfast sausage: Consider chicken apple sausage or a mild pork sausage. Ultimately, choose a sausage that aligns with your personal taste.
- Butter: Adds essential flavor and richness and aids in even cooking. Use butter to generously grease the baking pan too.
- Onion: White or yellow onions both work well. Use the one you prefer.
- Bell peppers: A mix of green and red bell peppers provides a sweet and slightly tangy flavor, along with a vibrant color. Make sure to dice them finely for even cooking and seamless integration.
- Eggs: They are the foundation of this casserole, offering structure and texture.
- Milk: Whole milk adds richness and creaminess, but you can substitute with any milk or milk alternative. Be aware that plant-based milks can affect the final flavor and consistency.
- Cheddar cheese: Provides great flavor and a creamy texture. Freshly grated cheese is recommended for superior taste and texture compared to pre-shredded cheese.
- Bread: Opt for a sturdy bread like French bread, sourdough, or a crusty Italian loaf that can withstand the egg mixture without becoming soggy.
Pro Tip: Use stale bread! Like in French toast bake recipes, stale bread absorbs more liquid, preventing a soggy casserole. If you don’t have stale bread, dry fresh bread in the oven: Cube the bread, spread on a baking sheet, and bake at 250°F (120°C) for 7-10 minutes, until lightly toasted.
Variations: Customize Your Egg Casserole
Feel free to experiment with different ingredients to create your custom breakfast casserole.
- Veggies: Popular choices include spinach, mushrooms, onion, tomatoes, and bell peppers. Explore zucchini, broccoli, or kale. Dice the vegetables into bite-sized pieces and sauté until tender before adding. Aim for a total of about 3 cups.
- Meat: Ground meat, bacon, ham, chorizo, or even leftover turkey can be used. Cook and chop or crumble the meat before adding.
- Cheese: Choose cheeses that melt well and complement the other flavors, such as sharp cheddar, Monterey Jack, Gouda, feta, or Swiss. Experiment with a combination of cheeses!
How to Make a Breakfast Egg Casserole with Sausage and Peppers
- Prepare the pan: Grease a 13×9-inch baking pan with butter and set aside.
- Cook the sausage: Line a plate with paper towels. In a large skillet over medium heat, cook the sausage, breaking it into pieces. Transfer to the prepared plate with a slotted spoon.
- Cook the vegetables: Add 2 tablespoons of butter to the skillet. Melt it, then add the onions and peppers. Cook, stirring, until onions are translucent. Transfer the vegetables to a large bowl, add the cooked sausage, and combine.
- Make the egg mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheddar cheese.
- Layer and refrigerate: Evenly layer the bread cubes in the baking dish, followed by the sausage and vegetable mixture. Pour the egg mixture over the top. Cover tightly with plastic wrap and refrigerate overnight.
- Bake and serve: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and discard the plastic wrap. Let it sit at room temperature for 30 minutes. Place on a baking sheet and bake for 35-45 minutes, or until the eggs are fully cooked. Slice and serve.
Chef’s Note: Get creative with toppings! Try guacamole, salsa, sour cream, cilantro, avocado, or hot sauce for an added layer of flavor.
Kelly’s Recipe Tips for Success
- Avoid overbeating the eggs, as it can make the casserole tough.
- Allow the casserole to sit at room temperature for 30 minutes before baking to ensure even cooking.
- Let the casserole rest for 5 minutes before serving. This helps it set up, making it easier to cut and serve.
- Consider this recipe a template and swap in any meats, vegetables, and cheeses you have on hand.
Frequently Asked Questions About Overnight Egg Casserole
How long can a breakfast casserole sit in the fridge before baking?
Up to 24 hours. The longer it sits, the more the bread will absorb the egg mixture. Ensure it’s tightly covered with plastic wrap or foil to prevent drying or absorbing fridge odors.
How do you know when the casserole is done?
Insert a knife or toothpick into the center. If it comes out clean, the casserole is ready.
How should I store and reheat leftovers?
Cool completely, then cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the microwave (1-2 minutes) or oven (350°F for 10-15 minutes, covered with foil).
Best Brunch Side Dishes to Serve with Egg Casserole
Whether you’re looking for a classic brunch spread or creative with your menu, here are some favorite recipes for hosting friends and family:
- Banana Chocolate Chip Bundt Cake
- Air Fryer Biscuit Doughnuts
- Quick Sheet Pan Pancakes
- Raspberry Cream Cheese Danish
- Pecan Sticky Buns
- The Best Crispy Hash Browns
- Strawberry Cream Cheese Coffee Cake
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Overnight Egg Casserole with Breakfast Sausage Recipe
6 servings
Ingredients
- 1 pound bulk ground breakfast sausage
- 2 Tablespoons unsalted butter, plus more for greasing pan
- 1 cup diced onion
- 1 large green pepper, diced
- 1 large red pepper, diced
- 8 large eggs
- 2 ½ cups whole or non-fat milk
- 1 cup shredded cheddar cheese
- ½ pound white, whole wheat or French bread, cut into 1-inch cubes (about 7 cups)
Instructions
- Grease a 13×9-inch baking pan with unsalted butter and set it aside. Line a plate with paper towels.
- In a large sauté pan set over medium heat, cook the breakfast sausage, breaking it apart into pieces. Using a slotted spoon, transfer the sausage to the paper towel-lined plate.
- Add 2 tablespoons of unsalted butter to the pan. Once the butter has melted, add the onions and peppers and cook the vegetables, stirring occasionally, until the onions are translucent. Transfer the mixture to a large bowl then add the sausage to the bowl and stir to combine.
- In a separate large bowl, whisk together the eggs and milk with ½ teaspoon salt and ¼ teaspoon black pepper then stir in the cheddar cheese.
- Arrange the bread cubes in an even layer in the greased baking dish then add the sausage mixture on top, spreading it across the bread. Pour the egg mixture on top of the sausage mixture then cover the dish securely with plastic wrap and refrigerate it overnight.
- When ready to serve, preheat the oven to 350°F. Remove the casserole from the fridge and discard the plastic wrap. Let the casserole sit at room temperature for 30 minutes then place it on a baking sheet and bake it for 35 to 45 minutes until the eggs are fully cooked. Slice and serve.
Kelly’s Notes:
- Use stale bread! Stale bread absorbs more liquid, which helps prevent a soggy casserole. If you don’t have stale bread, you can dry out fresh bread in the oven before using it: Cube up a fresh loaf and spread it onto a baking sheet. Bake it at 250°F for 7 to 10 minutes or until the bread begins to toast.
- Don’t overbeat the eggs as this can make the casserole tough and rubbery.
- It’s important to let the casserole sit at room temperature for 30 minutes before baking to ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can either use the microwave or the oven. If using the microwave, place a serving of the egg casserole on a microwave-safe plate and heat it for 1-2 minutes, or until it’s warmed through. If using the oven, preheat it to 350°F, place the casserole in an oven-safe dish, cover it with foil, and heat it for 10-15 minutes, or until it’s warmed through.
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