Make-Ahead Sausage Breakfast Casserole
A cheesy breakfast casserole loaded with savory sausage, fluffy eggs, cheddar, and soft bread cubes. Prepare it overnight and bake fresh in the morning.
By RecipeLily Editorial Team · Published October 23, 2026 · Updated November 13, 2026
Wake up to the comforting aroma of this Cheesy Overnight Sausage Breakfast Bake! Filled with savory breakfast sausage, fluffy eggs, tender bread cubes, and melted cheddar cheese, this hearty casserole is a delicious way to start the day.
The best part is that you can assemble everything the night before. While the casserole rests in the refrigerator, the bread absorbs the seasoned egg mixture, creating a rich, tender texture once baked.
Perfect for Christmas morning, holiday brunches, family gatherings, or relaxed weekends, this easy breakfast casserole makes serving a crowd simple. Pair it with fresh fruit, orange juice, or a warm cup of coffee for a complete breakfast.
RecipeLily.com
Make-Ahead Sausage Breakfast Casserole
- Prep Time
- 20 mins
- Cook Time
- 55 mins
- Additional
- 8 hrs
- Total Time
- 9 hrs 15 mins
- Servings
- 8
- Yield
- One 9×13-inch casserole
Ingredients
Servings: 8
- For the Breakfast Casserole
- Optional Garnish
Directions
Step 1
Heat a large skillet over medium heat. Add the breakfast sausage and cook for approximately 7–9 minutes, breaking it into small pieces, until fully cooked. For pork sausage, check that the internal temperature reaches 160°F (71°C). Drain any excess fat and let cool slightly.
Step 2
Lightly grease a 9×13-inch baking dish with unsalted butter. Spread the day-old bread cubes evenly across the bottom of the dish.
Step 3
Scatter the cooked sausage, diced red bell pepper, and chopped green onions over the bread. Sprinkle the shredded cheddar cheese evenly across the casserole.
Step 4
In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper until thoroughly combined.
Step 5
Slowly pour the egg mixture over the bread, sausage, and cheese. Gently press the bread cubes down with a spatula so they absorb the liquid.
Step 6
Cover the baking dish tightly and refrigerate at 40°F (4°C) or below for approximately 8 hours or overnight.
Step 7
The next morning, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven heats, keeping its time at room temperature brief.
Step 8
Remove the covering and bake for approximately 45–55 minutes, until the top is golden, the center is set, and a food thermometer inserted into the center reaches 165°F (74°C).
Step 9
Remove the casserole from the oven and let it rest for approximately 10 minutes before slicing.
Step 10
Cut into eight portions and garnish with fresh parsley, sliced green onions, or optional hot sauce. Serve warm.
Cook’s Notes
Use day-old bread for the best texture. Slightly dry bread absorbs the egg mixture without becoming overly soggy.
Sharp cheddar cheese adds rich flavor, but Monterey Jack or a combination of cheeses also works well.
For extra vegetables, add sautéed spinach, mushrooms, or finely chopped bell peppers. Cook watery vegetables first to remove excess moisture.
Keep the assembled casserole refrigerated overnight. Do not leave the egg mixture sitting at room temperature.
Use a food thermometer to verify the casserole reaches 165°F (74°C) in the center before serving.
Refrigerate leftovers within 2 hours in airtight containers at 40°F (4°C) or below. Enjoy within 3–4 days and reheat to 165°F (74°C).
