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I can’t take credit for this recipe, but I can honestly say that my friend Sallie’s Overnight Breakfast Casserole is the best breakfast casserole that I have ever tasted! Loaded with bacon, sausage, peppers, onions, and cheese, it’s got everything that you could possibly want in an egg dish — and you can make the entire meal in advance. It’s perfect for a holiday morning!

Bacon sausage and egg casserole in a white dish with wooden spoon

Easy Breakfast Casserole

My friend Sallie sent me this easy breakfast casserole recipe a few months ago, and it’s a dish that she originally found in one of those great local community church cookbooks. She has adapted the recipe over the years, mixed and matched different ingredients — and assures me that it comes out perfectly every time. Seriously, I think it would be hard to mess this one up!

Since the base is a combination of eggs and Bisquick mix, it has this wonderful texture that’s kind of a like a cross between a crustless quiche and thicker, chewier bread-based strata. Add plenty of cheese, veggies, sausage and bacon into the mix, and it’s bound to be amazing!

How to Make an Overnight Breakfast Casserole

This process is very simple and requires only 20 minutes of prep. Assemble the dish the night before and you can sleep in the next day, sip on your hot cup of coffee, and relax while your breakfast bakes in the oven. It’s the perfect solution for stress-free Christmas mornings or lazy weekends.

Ingredients

  • Bisquick (or other similar all-purpose baking mix)
  • Eggs
  • Milk
  • Butter
  • Cheddar cheese
  • Bulk pork sausage
  • Bacon
  • Green bell pepper
  • Onion
  1. Beat together Bisquick, eggs and milk.
  2. Stir in melted butter, grated cheese, browned sausage, cooked bacon, diced bell pepper, and diced onion.
  3. Transfer to a 9 x 13-inch baking dish.
  4. Cover and refrigerate for about 8 hours (or overnight).
  5. Bake at 350 degrees F for 45-60 minutes, or until golden brown and cooked through.

Side shot of an overnight breakfast casserole in a white dish with wooden spoon

What to Serve with a Bisquick Overnight Breakfast Casserole

This hearty brunch casserole goes well with just about any of your favorite morning sides. Here are a few delicious options:

Storage

  • Leftover casserole will keep in the refrigerator for 3-4 days.
  • To freeze the casserole: Bake in a freezer safe pan (like a foil disposable pan) and cool completely. Wrap well in foil and freeze for up to 3 months. Defrost in the fridge the night before you plan to eat the casserole. Reheat the casserole in a 350 degree F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.

Tips for the Best Overnight Breakfast Casserole Recipe

  • To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square pan.
  • Any sausage will work well in this casserole. Try mild or spicy pork breakfast sausage, or use Italian sausage or turkey sausage.
  • I prefer using whole milk or cream for this recipe. I don’t recommend low-fat or fat-free milk, since the fat in the milk or cream helps create the rich egg custard for the dish.
  • Use ham instead of the bacon or sausage.
  • Instead of cheddar, try other good melting cheeses like Monterey Jack, Pepper Jack, Colby or Gruyere.

Close up side shot of an overnight breakfast casserole in a white dish

More Breakfast Casserole Recipes to Try

Bacon sausage and egg casserole in a white dish with wooden spoon

Overnight Breakfast Casserole

5 from 3 votes
Prep: 20 minutes
Cook: 45 minutes
Chilling Time 8 hours
Total: 9 hours 5 minutes
Servings 8 - 10 servings
Calories 432.7 kcal
This easy overnight breakfast casserole is loaded with sausage, bacon, peppers, onion and cheese!

Ingredients
  

  • 1 cup Bisquick (or other all-purpose baking mix)
  • 6 eggs
  • 3 cups whole milk
  • ½ cup butter, melted
  • 2 cups shredded cheddar cheese
  • 1 lb. mild bulk pork sausage, cooked in a skillet and drained
  • ½ lb. bacon, cooked and chopped
  • ½ cup finely-diced green bell pepper
  • ½ cup finely-diced onion

Instructions

  • Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large bowl, beat together Bisquick, eggs, and milk. Stir in remaining ingredients.
  • Pour mixture into the prepared baking dish. Cover and refrigerate for at least 6 hours (or overnight).
  • When ready to bake, place the baking dish on the counter to come to room temp while you preheat the oven to 350F/180C.
  • Bake, uncovered, for 45 minutes – 1 hour.

Notes

  • Leftover casserole will keep in the refrigerator for 3-4 days.
  • To freeze the casserole: Bake in a freezer safe pan (like a foil disposable pan) and cool completely. Wrap well in foil and freeze for up to 3 months. Defrost in the fridge the night before you plan to eat the casserole. Reheat the casserole in a 350 degree F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.
Note: Recipe from my friend Sallie and adapted from Recipes and Remembrances cookbook from Etlan United Methodist Church. 

Nutrition

Serving: 1/10 of recipeCalories: 432.7kcalCarbohydrates: 14.7gProtein: 21.4gFat: 32gSaturated Fat: 14.8gCholesterol: 191mgSodium: 774.5mgFiber: 0.6gSugar: 5.2g
Keyword: easy breakfast casserole, make ahead breakfast casserole, overnight breakfast casserole
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I love all of those hearty ingredients in this casserole! Breakfast is my favorite meal of the day, so this sounds absolutely perfect. I think this would make a wonderful dinner, too. YUM!

    1. Hi, Sandra. No, definitely don’t use almond flour. The Bisquick includes flour, but it also includes a number of other ingredients like cornstarch, oil, sugar, salt, and most importantly — leavening (which helps the casserole puff up and rise). The almond flour wouldn’t be an equal substitute for those additional ingredients. If you’re looking for a gluten free alternative, I would use a gluten-free pancake or baking mix, such as Gluten-Free Bisquick (yes, it’s a real product). 🙂

    2. Actually, yes! Just made some last night with Almond meal flour in lieu of bisquick and it turned out deliciously!

    1. I have no idea, Ann. I think it was from a long time ago, and I don’t even have a copy of the book myself. I just benefited with the recipe from Sallie. BUT, stay tuned — because I have something in mind that will be very similar in the coming year. 🙂

  2. I love breakfast casseroles. This looks really good. It reminds me of a Cooking Light casserole I have made in the past. It did not have the Bisquick, but it was chock full of sausage, bread and cheese. Thanks.

    1. Thanks, Christine! This does sound similar to the Cooking Light recipe you tried, but I love the Bisquick because it doesn’t have any of the bread chunks that other stratas and similar breakfast casseroles have. 🙂

    1. 5 stars
      Hi, Mindy! I haven’t tried it, but I think that should work fine! You might just need to give everything another good stir right before baking (in case the ingredients have settled too much). 🙂

  3. can I bake at lower temp so I can put it in before church and 3 hours later have it almost or ready?

    or would it work in a crock pot?

    1. Hi, Deborah! I honestly don’t know — I haven’t tried it! I would guess that you bake it lower and slower in the oven, but I wouldn’t know how long since I haven’t tested it myself.

  4. Have you ever used Mexican cheeses ( thec3 cheese blend) instead of the cheddar cheese? Do you think green chili peppers and /or hot pork sausage would be good in this or would that make it too spicy ? Ca

    1. Hi, Carol! I haven’t used the Mexican cheese blend in this recipe, but I’m sure it would be delicious!

      If you like spicy food, I’d definitely say that green chili peppers and/or hot pork sausage would be great. It’s just a matter of personal preference, and my kids wouldn’t go for the spicier version. 🙂

  5. This recipe was great. My family loved it. Next time, I will leave out the bacon, as I think 1 lb of sausage is enough.

  6. 5 stars
    This was a delicious casserole. I used the gluten free Bisquick. I also excluded the bacon. Everyone loved it. I thought I might have leftovers but no such luck. I will try to cut the recipe in half and bake it in a 8×8” dish. My husband said he didn’t want to wait for us to have company over before he has it again ????

    1. That’s great, Stephanie! I’m so glad that all of your guests enjoyed it! No need to wait for another holiday before you make it again. 🙂

    1. Hi, Renee! If possible, I like to let it thaw in the refrigerator overnight before reheating in the oven. To reheat a thawed casserole, bake (covered) at 350 degrees F until warmed through (maybe about 30 minutes?). If you’re trying to reheat a FROZEN casserole, it will take much longer (probably at least an hour).

  7. this will be great for our men’s prayer breakfast but I may try it w/half sage & half hot sausage also using Mexican cheese ! From this area they seem to like more spicy dishes ! Thanks for this great site & what about a cookbook ??? Have a blessed & MERRY CHRISTMAS !!!!

  8. Can I mix and bake right away? I also like to add diced cooked potatoes so would I mix in or add to baking dish before egg mixture?
    Plan to make half as listed and half with lox and dill havarti. Can’t wait.

    1. Hi, Linda! You can definitely just mix and bake right away. The overnight option is merely for convenience here.

      For the potatoes, I would probably spread them out in an even layer in the baking dish first. Then pour the egg mixture over the potatoes. That way you know that they’re distributed throughout. Hope that helps, and enjoy!