Overnight Egg Casserole with Breakfast Sausage - Just a Taste (2024)

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• Breakfast sausage: Chicken apple sausage or any mild pork sausage are my personal faves, but ultimately, the best breakfast sausage to use is one that you enjoy and that fits your taste preferences.
• Butter: Adds flavor and richness, plus helps the eggs cook evenly. You’ll also use butter to thoroughly grease your pan. (Have you ever made your own homemade butter?)
• Onion: White or yellow onion works, so use whichever you prefer.
• Bell peppers: Both green and red bell peppers add a sweet and slightly tangy flavor to the dish, as well as a bright pop of color. It’s important to chop them into small pieces to ensure that they cook evenly and integrate well with the other ingredients.
• Eggs: The key ingredient! They provide the structure and texture that holds everything together.
• Milk: I typically use whole milk because it adds richness and creaminess, but any variety of milk, or milk alternative, can be used. However, keep in mind that plant-based milk can have a different flavor and consistency than dairy milk, which may affect the final outcome of the dish.
• Cheddar cheese: Adds delicious flavor and creamy texture to the dish. I recommend freshly grated cheese because it has a better texture and flavor than pre-shredded cheese, which can sometimes taste dry or powdery. However, if you’re in a hurry or don’t have a grater, pre-shredded cheese is a convenient option.
• Bread: Choose a bread that has a sturdy texture, such as French bread, sourdough or a crusty Italian loaf, that can hold up to being soaked in the egg mixture without becoming mushy or falling apart.

1. Prepare your pan. Grease a 13×9-inch baking pan with unsalted butter and set it aside.
2. Cook the sausage. First, line a plate with paper towels. Then, in a large sauté pan set over medium heat, cook the breakfast sausage, breaking it apart into pieces. Using a slotted spoon, transfer the sausage to the paper towel-lined plate.
3. Cook the vegetables. Add 2 tablespoons of unsalted butter to the pan. Once the butter has melted, add the onions and peppers and cook, stirring occasionally, until the onions are translucent. Transfer the veggies to a large bowl then add the sausage to the bowl and stir to combine.
4. Make the egg mixture. In a separate large bowl, whisk together the eggs and milk with ½ teaspoon salt and ¼ teaspoon black pepper then stir in the cheddar cheese.
5. Layer ingredients and refrigerate. Evenly layer the bread cubes in the baking dish, followed by the sausage and veggie mixture then pour the egg mixture over the top. Cover the dish securely with plastic wrap and refrigerate it overnight.
6. Bake and serve. Preheat the oven to 350°F. Remove the casserole from the fridge and discard the plastic wrap. Let the casserole sit at room temperature for 30 minutes then place it on a baking sheet and bake it for 35 to 45 minutes until the eggs are fully cooked. Slice and serve.

• Don’t overbeat the eggs as this can make the casserole tough and rubbery.
• It’s important to let the casserole sit at room temperature for 30 minutes before baking to ensure even cooking.
• Let the casserole sit for 5 minutes before serving. This allows it to set up and makes it easier to cut and serve.
• Consider this recipe a template and swap in whatever meats, veggies and cheeses you have.

How long can a breakfast casserole sit in the fridge before baking?

24 hours. The longer the casserole sits, the more time the bread will have to absorb the egg mixture and flavors. Remember to cover it tightly with plastic wrap or foil to prevent it from drying out or absorbing any unwanted odors from other foods in the fridge.

How do you know when the casserole is done?

You can check for doneness by inserting a knife or toothpick into the center of the casserole – if it comes out clean, the casserole is done.

How should I store and reheat leftovers?

Allow it to cool completely before covering it with plastic wrap, or transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat the leftovers, you can either use the microwave or the oven. If using the microwave, place a serving of the egg casserole on a microwave-safe plate and heat it for 1-2 minutes, or until it’s warmed through. If using the oven, preheat it to 350°F, place the casserole in an oven-safe dish, cover it with foil, and heat it for 10-15 minutes, or until it’s warmed through.