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+ servings

Sausage Breakfast Casserole

An easy overnight Sausage Breakfast Casserole with eggs and cheese is perfect for a special holiday morning or a lazy Sunday brunch!
Course Breakfast, Brunch
Cuisine American
Keyword overnight breakfast casserole, sausage and egg breakfast casserole, sausage breakfast casserole
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time 8 hours 30 minutes
Total Time 10 hours 10 minutes
Servings 10 - 12 people
Calories 235kcal
Author Blair Lonergan

Ingredients

  • 1 lb. bulk pork sausage
  • ½ cup diced onion
  • 12 large slices white sandwich bread, crust trimmed and cubed
  • 8 ounces cheddar cheese, grated (about 2 cups)
  • 10 eggs
  • 3 cups whole milk
  • ½ teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions

  • Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes); drain.
  • Grease a deep 13 x 9-inch baking dish. Arrange bread cubes in the bottom of the dish. Add the sausage on top, followed by the cheese.
  • In a large bowl, whisk together eggs, milk, dry mustard, kosher salt and pepper.
  • Pour egg mixture over the casserole. Cover tightly with foil and refrigerate for 8 hours (or overnight).
  • In the morning, allow the dish to rest on the counter for 30-60 minutes before baking. Preheat the oven to 350 degrees F.
  • Remove the foil and bake the casserole (uncovered) for 60-80 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Loosely cover the casserole with foil about halfway through, or whenever it begins to brown if you don't want the top to get too dark. The casserole will puff up very high in the oven, but will “deflate” significantly as it cools – this is normal.
  • Let stand 10 minutes, and then slice into squares and serve.

Notes

Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days.
To Freeze: 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.

Nutrition

Serving: 1/12 of the casserole | Calories: 235kcal | Carbohydrates: 16g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 512mg | Potassium: 188mg | Fiber: 1g | Sugar: 5g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 2mg