Overnight Breakfast Sausage Casserole (Make-Ahead Egg Bake)
A hearty make-ahead breakfast casserole featuring sausage, eggs, cheese, and toasted bread that can be prepared the night before and baked in the morning.
Ingredients
Main Ingredients
- 1 lb bulk pork sausage
- 4 large eggs, beaten
- 2 cups milk
- 1 tsp mustard powder
- 1/4 tsp salt
- 6 slices Italian or sourdough bread, toasted and cut into cubes
- 2 cups shredded mild or sharp cheddar cheese (about 8 oz)
Optional Ingredients
- Black pepper can be added for more seasoning
- Chopped green onions for a fresh finish
- Diced bell pepper or sautéed onion adds sweetness and texture
- Hot sauce for serving
- Extra cheese on top for a more browned finish
Instructions
Preparation
- Grease a 9x13-inch baking dish.
- Toast the bread slices until lightly crisp, then cut into cubes.
Mixing / Assembling
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned—about 5 minutes.
- Drain excess fat and set sausage aside.
- In a large bowl, whisk together the beaten eggs, milk, mustard powder, and salt until smooth.
- Add the cooked sausage, bread cubes, and shredded cheddar to the bowl. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
Chilling / Resting
- Cover the dish with foil.
- Refrigerate overnight (or at least 6–8 hours). This step allows the bread to absorb the egg mixture.
Baking
- Preheat oven to 350°F (175°C).
- Bake covered for 45 minutes.
- Reduce the oven temperature to 325°F (163°C).
- Remove foil and bake uncovered until the center is set and reaches 165°F (74°C), about 15 minutes more.
- Let rest 10 minutes before slicing.
Notes
Best texture tip: Toast the bread and chill overnight. Use a sharp knife and let it rest before cutting for neat squares.