Quick Overnight Sausage and Egg Casserole
A simple and hearty breakfast casserole made with sausage, eggs, and cheese, perfect for busy mornings and family gatherings.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian (if sausage is substituted)
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups milk
- 4 cups bread cubes
- 2 cups shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried mustard (optional)
- Chopped vegetables (like bell peppers, onions, or spinach, optional)
Instructions
- In a skillet over medium heat, cook the sausage until browned and drain excess fat.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and optional mustard until smooth and creamy.
- Grease a baking dish and layer the bread cubes, followed by the cooked sausage, cheese, and optional vegetables.
- Evenly pour the egg mixture over the layered ingredients. Cover and refrigerate overnight.
- Preheat your oven to 350°F (175°C) and bake for 45-50 minutes until the eggs are set and the top is golden brown.
- Allow to cool slightly before cutting into squares and serve.
Notes
Serve with fresh herbs, hot sauce, or alongside fresh fruit and bacon for a complete brunch.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg