I can’t take credit for this recipe, but I can honestly say that Sallie’s Overnight Easy 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!
You guys…listen up. This easy breakfast casserole may sound humble. It’s not glamorous, and it’s certainly not difficult. But you know what? It’s about to knock your socks off and WOW your brunch guests…because it is THAT GOOD.
My friend Sallie sent me the 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 she says that it comes out perfectly every time. Seriously, I think it would be hard to mess this one up!
I was raving to Sallie about how much we loved this easy breakfast casserole, and we were both trying to figure out how to describe it in a post. Have you ever listened to two moms engaged in an in-depth conversation about an easy breakfast casserole? There’s a reason we’re good friends — because Sallie doesn’t think I’m nuts when this is the type of conversation I bring 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 (or dough). Again, it’s very hard to describe, but you can just trust me: it tastes ah-mazing.
While I have yet to try it, Sallie assures me that the casserole freezes really well too. So if you want to save leftovers in individual Tupperware containers (like she does), or bake two separate smaller casseroles and save one for later (like she also does), you have that option.
Either way, it’s tough to beat a hearty, easy breakfast casserole that you can prepare the night before and enjoy in the morning. It’s the perfect way to make the holidays special, and it works equally well on a “breakfast-for-dinner” evening. Add some toast, muffins, pastries, a green salad, or a fruit salad, and you’ve got a decadent, comforting, and simple meal that will bring everyone together around the table. What a perfect way to start (or end) the day!
Sallie’s Overnight Easy Breakfast Casserole
Extra Tips For Making This Easy Breakfast Casserole;
- You can add any veggies you prefer (great for using up leftovers)
- You can also add ham or roast chicken
- If you don’t have cheddar any good melting cheese will do
- Try adding some spices such as paprika or red pepper flakes for a spicy kick
If you’ve tried Sallie’s Overnight Easy Breakfast Casserole or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Sallie's Overnight Easy Breakfast Casserole
This easy breakfast casserole is the best I've ever tasted. Loaded with sausage, bacon, peppers, onion and cheese it's got everything you could possibly want in an egg dish.
- 1 cup Bisquick or other all-purpose baking mix
- 6 eggs
- 3 cups 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 green bell pepper chopped
- ½ cup onion chopped
- 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.
Cooking for a Smaller Family? You can cut the ingredients in half and prepare the casserole in an 8-inch square baking dish. Alternatively, you can prepare the full recipe, but bake the ingredients in two separate 8-inch square casseroles. Eat one casserole now and save the other baked casserole in the freezer for later!
Have leftovers? The cooked casserole freezes really well!
Note: Recipe from my friend Sallie and adapted from Recipes and Remembrances cookbook from Etlan United Methodist Church.
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