Overnight Sausage Breakfast Casserole

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Breakfast casserole season is nearly upon us – that’s December if you didn’t know – and if you are looking for an easy and delicious holiday morning breakfast recipe, then we have this tasty overnight sausage breakfast casserole for you today!

Overnight breakfast casseroles are great for entertaining and convenience, and we have a few of those on the site to choose from, like this overnight sausage breakfast casserole, this vegetarian Tater Tot™ breakfast casserole, and this triple cheese breakfast casserole.

My friend Jana gave me this recipe and told me that this has been a popular holiday breakfast recipe at her house for years. This is the first year that we have been able to enjoy it at our house, and I must say that it is surely here to stay. It is scrumptious!

Ingredients

• Ground breakfast sausage (1/2 pound). Breakfast sausage adds a lot of great flavor. To save time and make preparation even easier, you can chop up pre-cooked sausage links or patties or add prepared sausage crumbles. For a healthier version, use turkey or chicken sausage instead.
• Large eggs (6). You can use the eggs straight from the refrigerator. No need to bring to room temperature first.
• Milk (1 cup). You can use whole, 2%, 1%, or lactose-free. I used lactose-free milk. I have not tested this recipe with nut, soy or coconut milk.
• White bread (2 slices). Cut into 1-inch cubes.
• Cheddar cheese (1 cup), shredded. For convenience I used pre-shredded cheese. What type of cheddar cheese to use depends on your taste. Sharp has the most flavor, and that’s what we wanted so that’s what we used. You can try mild for a less tangy flavor or medium for something in between.
• Yellow mustard (1 teaspoon). Most people have mustard in their fridge. You can use whatever you have. To substitute ground (powdered) mustard, reduce to 1/2 teaspoon.
• Salt (¾ teaspoon). Adds flavor.
• Chopped chives for garnish. This ingredient is optional.

Instructions (With Photos)

Step 6. Cover the casserole dish with plastic wrap and refrigerate overnight.

Step 7. The next morning, preheat oven to 325°F (176°C).

Remove cover from casserole and bake for 35-45 minutes until the top is lightly browned and a meat thermometer inserted in the center registers 160°F (71°C). Remove from oven and let cool for 5 minutes. Serve warm.

Click here to learn how to make this overnight sausage breakfast casserole in a visual story.

FAQs

How can I know when the breakfast casserole is done baking?

Your casserole is done baking when the internal temperature registers 160°F (71°C).
For food safety reasons, it is important to cook egg recipes to the proper temperature. The most reliable way to test for doneness is to use a meat thermometer. Insert the thermometer into the center of the casserole and leave it there until the needle stops moving. If the temperature is at least 160°F (71°C), you can remove the casserole from the oven. If it is below that temperature, remove the thermometer, and return the casserole to the oven to continue baking. Check again after five minutes. Repeat as necessary.

Can you freeze this overnight sausage breakfast casserole?

You can freeze any leftovers, but I don’t recommend freezing the unbaked casserole because the bread cubes may break down and lose their texture when thawing.
To freeze leftovers, place them in a container designed for the freezer. Store for up to three months. You can reheat in the microwave. Start with 3-4 minutes on high. Check and adjust as necessary.

Can I use a different size baking dish?

If you do not have an 8-inch square baking dish or the one that you have is being used for something else, you can substitute a pan of similar size. For this recipe, you can use a 2-quart casserole dish, an 11×7-inch baking pan or a 9×5-inch loaf pan. The cooking time may need to be adjusted. Use the thermometer method mentioned in the first question above to test for doneness.

Related Recipes

Are you looking for more delicious recipes like this? You may also like:

• Triple Cheese Breakfast Casserole
• Green Chile Breakfast Casserole
• Mushroom Breakfast Casserole
• Vegetarian Tater Tot Breakfast Casserole
• For a low carb version, give this Low-Carb Southwest Egg Casserole from Kalyn’s Kitchen a try!

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Overnight Sausage Breakfast Casserole

This easy overnight sausage breakfast casserole is the perfect make ahead breakfast entree. Simply prep the night before, refrigerate and bake the next morning. It's SO delicious and flavorful! It's the ideal option for your holiday breakfast table, brunch parties, breakfast potlucks, Mothers Day brunch and so much more!

Print Recipe Save Saved! Rate

Prep Time:15 minutes mins

Cook Time:43 minutes mins

Total Time:58 minutes mins

Equipment

Skillet

Large bowl

8-inch square ceramic baking dish

Ingredients

• ½ pound ground breakfast sausage
• 6 large eggs
• 1 cup milk
• 2 slices white bread
• 1 cup cheddar cheese shredded
• 1 teaspoon yellow mustard
• ¾ teaspoon salt
• chopped chives for garnish

US Customary – Metric

Instructions

• The night before serving, add sausage to a medium skillet over medium-high heat and cook until browned. Use a wooden spoon or spatula to stir and break up into smaller pieces. Continue cooking until browned. Set aside.
• In a large mixing bowl, combine eggs, milk, mustard, and salt. Whisk thoroughly.
• Add cubed bread and cooked sausage to egg mixture. Stir until combined.
• Spray an 8" square baking dish with cooking spray and pour egg mixture in.

  Sprinkle the top with shredded cheddar cheese.
• Cover the casserole dish with plastic wrap and refrigerate overnight.
• The next morning, preheat oven to 325°F (176°C).

  Remove cover from casserole and bake for 35-45 minutes until the top is lightly browned and a meat thermometer inserted in the center registers 160°F (71°C). Remove from oven and let cool for 5 minutes. Serve warm.

Notes

To save time and make preparation even easier, you can chop up pre-cooked sausage links or patties or add prepared sausage crumbles. For a healthier version, use turkey or chicken sausage instead.

Nutrition

Calories: 310kcal | Carbohydrates: 7g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 787mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 2mg

Servings: 6 servings

Calories: 310kcal

Author: Heavenly Home Cooking

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References and Further Reading

1. “Egg Doneness Indicators and Cooking Time” by The Incredible Egg.​
2. “Safe Minimum Internal Temperature Chart,” United States Department of Agriculture, Food Safety and Inspection Service.
3. “Casserole Q&A” by Betty Crocker Kitchens.

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