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Easy Overnight Breakfast Casserole with Sausage and Cheese

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This easy overnight breakfast casserole with sausage and cheese is the ultimate make-ahead dish for holidays, brunches, or lazy weekends. Simply layer bread, browned sausage, cheese, and a seasoned egg mixture the night before, then bake in the morning for a golden, puffy, and incredibly satisfying meal.

Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 8 cups cubed bread (about 10–12 slices), preferably day-old
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 1/4 cup grated Parmesan cheese (for topping, optional)
  • 2 tablespoons chopped fresh parsley or chives (for garnish, optional)

Instructions

  1. Brown the sausage: Place a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess grease, leaving a little for flavor. Set aside to cool slightly.
  2. Cube the bread: Cut bread into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and toast in a 300°F oven for 8 to 10 minutes to dry them out. Let cool completely.
  3. Make the egg mixture: In a large mixing bowl, whisk the eggs until yolks and whites are combined. Add milk, Dijon mustard, salt, pepper, garlic powder, and onion powder. Whisk until smooth and slightly frothy.
  4. Layer the casserole: Grease a 9×13-inch baking dish. Spread half of the bread cubes evenly across the bottom. Sprinkle half of the cooked sausage over the bread. Top with half of the cheddar and half of the mozzarella. Repeat layers: remaining bread, remaining sausage, remaining cheddar, and remaining mozzarella.
  5. Pour the egg mixture slowly and evenly over the casserole. Gently press down on the top layer with a spatula to help the bread absorb the liquid. Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, or up to 24 hours (overnight is ideal).
  6. When ready to bake, remove casserole from the fridge and let sit on the counter for 20 to 30 minutes. Preheat oven to 350°F.
  7. Bake covered for 30 minutes. Remove foil and bake for another 20 to 25 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean). If top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole rest for 5 to 10 minutes before slicing. Sprinkle with fresh parsley or chives if desired. Serve warm.

Notes

For best texture, use day-old or toasted bread. Do not skip the overnight soak (minimum 6 hours). Let casserole rest after baking to allow custard to set. For variations, see the blog content (e.g., vegetarian, bacon, spicy southwest, gluten-free, dairy-free).

Nutrition

Keywords: overnight breakfast casserole, sausage and cheese casserole, make-ahead breakfast, holiday brunch, egg casserole, breakfast casserole with bread

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