You will love this Overnight Breakfast Casserole with Sausage because it’s so easy to make ahead for a special holiday brunch. Full of flavor with lots of melty cheese, bacon and sausage!
Breakfast casseroles – they are every mom’s make ahead solution for exciting holiday brunches, am I right?! Think Christmas, Easter, Mother’s Day… This brunch bake? It’s always perfect.
I’m usually more into sweet breakfasts, but this hearty little number with cheese, bacon and breakfast sausage is too good to pass up. It’s super easy to assemble in the evening, then you can bake it in the morning without having to make a huge fuss around breakfast.
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
- Bread: I like to use a crusty sourdough, but you can also use French bread or Italian bread. Basically, any white bread with a good crust turns into a great breakfast casserole here! Steer clear from sweet breads such as Brioche.
- Ground sausage: Use your favorite sausage meat here. Regular breakfast sausage, sage or maple sausage, Turkey sausage, pork sausage… Use your favorite!
- Cheese: I go for cheddar cheese here, but feel free to use a different cheese such as Colby Jack, or a mix of a few cheeses.
- Milk: I use milk and not cream, the casserole is already very rich. Feel free to use half-and-half though, if you prefer.
- Worcestershire sauce: You can use soy sauce in place of the Worcestershire, or just leave it out if you don’t have any on hand.
How to make an overnight breakfast casserole
1. Start by cooking the sausage and bacon in a large skillet until browned and crumbled.
2. For the egg mixture, combine milk, eggs, Worcestershire sauce, mustard and all seasonings in a measuring jug. Whisk very well until combined.
3. To assemble the casserole, place the cubed bread in greased 9×13 inch casserole dish. Add the sausage and bacon mixture and evenly spread over the top.
Sprinkle on the cheese, then pour over the egg mixture. Push down any bread that’s not covered to make sure everything is evenly soaking in the liquid ingredients.
4. Finally, cover the dish and refrigerate it overnight.
In the morning, remove the dish from the fridge and uncover it. Let it sit on the counter while the oven preheats, then bake as directed in the recipe card below.
Allow the casserole to sit on the counter for 10 minutes before slicing it to serve.
- You can use both fresh or stale bread for this. Stale bread makes a bit of a sturdier casserole, fresh bread a softer one. There is no need to toast fresh bread prior to making this, however, you are free to do so if you prefer bread bakes this way.
- Make sure you crumble the sausage as it browns in the skillet, it makes it much easier to evenly spread over the bread.
- When you assemble the bake, make sure all the bread is soaking in milk/egg mixture. Otherwise you’ll end up with dry spots in the casserole.
- If you forgot to prepare the casserole in the evening, you can get away with baking it after soaking for 1 hour. The casserole will be soggier than an overnight soaked casserole. It’s still delicious though and works if you really need to bake it as soon as possible.
We like to top our casserole with fresh herbs, green onion and serve sour cream on the side.
More overnight breakfasts
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Cheesy Overnight Sausage Breakfast Casserole
- 1 pound breakfast sausage
- 1 cup diced bacon
- 12 oz sourdough bread sliced into 1 inch cubes (8-10 cups)
- 2 ½ cups milk
- 8 large eggs
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon ground paprika
- ¼ teaspoon EACH onion & garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- chives, parsley, green onion, sour cream to serve (optional)
- Grease a 9×13 inch square baking dish or spray with cooking spray.
- In a large skillet over medium-high heat, brown sausage and bacon. Stir regularly to break up any lumps. Remove from heat and set aside.
- Mix milk, eggs, mustard, Worcestershire sauce and all seasonings together in a large measuring jug.
- Place bread in prepared casserole dish. Evenly top with sausage mixture, then with shredded cheese. Pour over egg mixture, pushing down any unsoaked bread pieces with a spoon. Refrigerate overnight or at least 6 hours.
- When ready to bake, preheat oven to 350°F. Let casserole sit on the counter while oven preheats. Bake uncovered for 45 minutes, until the center is completely set.
- Leave to cool on teh counter for 10 minutes before serving with your favorite toppings!
- If you don’t want to use pork sausage, feel free to use turkey sausage instead.
- When you assemble the bake, make sure all the bread is soaking in milk/egg mixture. It doesn’t have to be completely submerged, but all bread pieces should be in contact with the liquid.
- I enjoy the taste of smoked paprika in this dish, but if you don’t have it/don’t like it that’s completely fine. Just use regular paprika powder!
- If you’re looking to add more flavor, I suggest adding ¼ teaspoon each garlic and onion powder.