This easy breakfast casserole is the perfect breakfast or brunch recipe to feed a crowd. Packed with your favorite breakfast flavors, crumbled breakfast sausage and egg is cradled in hearty bread slices and topped with melty cheese. Make this the night before and pop it in the oven in the morning for a hot breakfast!
Breakfast is definitely the most overlooked meal when it comes to planning family gatherings. Whether it’s a weekend at the lake, Easter brunch, Christmas breakfast, or weekend guests, this easy breakfast casserole will feed an army of family and friends with just a few minutes of prep time and simple ingredients.
About this Make-Ahead Breakfast Casserole
The great thing about this Breakfast Casserole is that it can feed a crowd! The one casserole dish may have you thinking that you should’ve doubled the recipe, but one pan typically serves about 8-10 people.
Since this recipe does require sitting in your refrigerator overnight, make sure you plan ahead to make it the night before. But, it really does take the stress out of preparing breakfast first thing in the morning.
What to serve with an overnight breakfast casserole
My mother has made this recipe for several years - mostly during Christmas.
It pairs perfectly with Ambrosia Salad, which are the makings of a beautiful Christmas Brunch. Aside from that, you really don’t need much more to complete this meal as this casserole is quite hearty!
If you do need a little more to fill out your brunch menu, make a pan of bacon in the oven right alongside the casserole, or serve something sweet like chocolate chip banana bread muffins.
How to Make the Best Breakfast Casserole
The main ingredients to this casserole are bread, eggs, cheese, and sausage. These are layered in a pan together and baked until the center no longer jiggles.
- First, you start off with a greased 9x13 baking dish. Layer the bread slices in the bottom of the pan. I usually use about 8 slices to cover the bottoms and sides of the casserole dish.
- Then, brown your sausage, drain and crumble over the bread. Sprinkle with cheese.
- Next, in a bowl, whisk eggs and milk together and pour over the bread and sausage. Top with remaining cheese. Bake and serve!
Variations and Substitutions
Bread: You can use wheat, white, or whatever your taste preferences are. French bread from last night’s dinner works, too. Make sure the bread has had time to dry out so it can absorb the egg and milk mixture well.
If your bread is fresh, spread out on a baking sheet to dry out for a few hours before assembling the casserole.
Sausage: Breakfast sausage, mild, hot, sweet, or Italian sausage can be used. It’s a matter of preference. Try Chorizo for an extra kick.
Cheese: Any kind of shredded cheese will work. Pepper jack, cheddar, taco mix, etc.
You can also add in mushrooms, peppers, onions, bacon, ham in one-cup increments if desired.
How to reheat breakfast casserole
Overnight breakfast casserole can easily be reheated for leftovers.
Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.
Tips: Freezing, Storing, and Reheating Breakfast Casserole
- Make this way ahead of time and freeze the uncooked casserole in a 9x13 inch casserole dish. Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.
- Divide the cooked casserole into single portions and freeze leftovers by wrapping the cooked casserole in Glad Press’n Seal. Place in a gallon freezer bag in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.
- Breakfast casserole can be made up to three days ahead of time and refrigerated.
FAQ for Best Breakfast Casserole
Skip the bagel bar and make an easy breakfast casserole, served with a beautiful fruit ambrosia salad.
A cooked breakfast casserole can sit out for about 2 hours. After 2 hours, there is an increased chance for bacteria to breed and the casserole to dry out.
Uncooked egg casserole is good for about 3 days in the refrigerator, and then is should be cooked and served.
Cooked egg casserole is good for up to three days in the refrigerator. Then, it should be frozen or thrown out.
Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.
Yes, you can freeze this breakfast casserole cooked, cut into portions, and wrapped with Glad Press’n Seal. Freeze up 3-6 months.
Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.
A breakfast casserole should be assembled and refrigerated for no more than 3 days before cooking.
Easy Breakfast Casserole Recipe
Easy Breakfast Casserole
This easy breakfast casserole is the perfect breakfast or brunch recipe to feed a crowd. Packed with your favorite breakfast flavors, crumbled breakfast sausage and egg is cradled in hearty bread slices and topped with melty cheese. Make this the night before and pop it in the oven in the morning for a hot breakfast!
Ingredients
- Nonstick cooking spray
- 1 pound, ground, mild Italian sausage*
- 6-8 slices soft hearty bread*
- One 8-ounce package of cheddar cheese*
- 8 large eggs
- 2 cups of whole milk
- Salt & pepper
Instructions
Preheat the oven to 350F degrees. Spray a 9x13 inch casserole dish with nonstick cooking spray. Set aside.
In a large skillet, brown the sausage over medium heat until browned and crumbly.
Arrange bread slices in a single layer in the prepared baking dish. Sprinkle with the sausage and cheese. Set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Carefully pour the mixture over the cheese.
Take a spoon or spatula and gently press the bread into the egg and milk mixture, so the bread can absorb the liquid.
Top with additional cheese if desired.
Place uncovered casserole in the preheated oven and bake until set and golden - about 60 minutes. Let stand for 10 minutes before serving. When cooked through, the casserole should not jiggle or appear runny in the middle.
Notes
Bread: You can use wheat, white, leftover french bread whatever your taste preferences are. Make sure the bread has had time to dry out so it can absorb the egg and milk mixture well. If your bread is fresh, spread out on a baking sheet to dry out for a few hours before assembling the casserole.
Sausage: Breakfast sausage, chorizo, mild, hot, sweet, or Italian sausage can be used.
Cheese: Any kind of shredded cheese will work. Pepper jack, cheddar, taco mix, etc.
Other Variations: Add in mushrooms, peppers, onions, bacon, ham in one-cup increments if desired.
To reheat: Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.
Tips: Freezing, Storing, and Reheating
- Make this way ahead of time and freeze the uncooked casserole in a 9x13 inch casserole dish. Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.
- Divide the cooked casserole into single portions and freeze leftovers by wrapping the cooked casserole in Glad Press’n Seal. Place in a gallon freezer bag in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.
- Breakfast casserole can be made up to three days ahead of time and refrigerated.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 202mgSodium: 714mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 23g
The nutritional information is provided as a courtesy and is an estimate generated by a calculator.
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Emily Bruno
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Feeding a crowd is always a challenge- this looks perfect!