Overnight Sausage Egg and Cheese Casserole

This overnight sausage egg and cheese casserole turns a handful of pantry staples into a warm, satisfying breakfast that feeds a crowd.

The bread soaks up a simple egg custard overnight, while browned sausage and plenty of cheddar make every bite rich and savory. Bake it straight from the fridge in the morning and you’ve got a hot meal with almost no last-minute work.

What Makes This Casserole So Good

The combination hits all the right notes: custardy, soft bread, crispy edges, spicy sausage, and gooey cheese. There’s no need to stand over a stove flipping eggs when you can just slice and serve.

Because you assemble it the night before, the bread absorbs all that creamy goodness, and the flavors meld together. It’s the kind of dish that makes a lazy weekend breakfast feel special without any of the stress.

Ingredients

• 1 lb bulk pork sausage: mild, hot, or even turkey sausage works
• 6 cups cubed day-old bread: a sturdy white or sourdough, cut into 1-inch pieces
• 8 large eggs: room temperature eggs blend more smoothly
• 2 cups whole milk: for the richest custard
• 2 cups shredded sharp cheddar, divided: about 1 1/2 cups for the filling, 1/2 cup for the top
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried mustard powder: optional but adds a subtle tang

Variations / Substitutions

• Swap the sausage: use Italian sausage, chorizo, or crumbled bacon. A vegetarian sausage alternative also works.
• Change the cheese: Monterey Jack, gruyere, or a smoked gouda all melt beautifully and bring their own character.
• Add vegetables: sauté 1 cup diced onion and bell pepper along with the sausage, or fold in 2 cups fresh spinach before baking.
• Go low carb: skip the bread entirely and increase eggs to 10 for a crustless, frittata-style casserole; bake about 35 minutes.

For a meatless breakfast casserole, try our Spinach and Feta Strata.

How to Make Sausage Egg and Cheese Casserole

Step 1: Brown the Sausage

Preheat your oven to 350°F (175°C). Heat a large skillet over medium-high and add 1 lb bulk pork sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes.

The sausage should be crumbly with crisp, dark edges and no pink remaining. Drain off any excess fat and set it aside.

Step 2: Whisk the Egg Mixture

In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp mustard powder. Beat until smooth and evenly combined.

You’re looking for a pale, uniform liquid with no streaks of egg white. The mustard powder adds a gentle tang that balances the richness.

Step 3: Assemble the Casserole

Grease a 9×13-inch baking dish. Spread half of the 6 cups bread cubes in an even layer, then top with all of the cooked sausage and 1 1/2 cups of the shredded cheddar. Add the remaining bread cubes and slowly pour the egg mixture over everything, making sure to soak all the bread.

Press down gently with the back of a spoon until you see the liquid rise up and coat the top pieces. Sprinkle the remaining 1/2 cup cheddar over the surface. If making ahead, cover with plastic wrap and refrigerate overnight now.

Step 4: Bake It

Bake the casserole, uncovered, for 45 to 55 minutes. The top should be puffed, deeply golden, and crisp around the edges.

A thin knife inserted in the center should come out clean with no runny egg. If the top is browning faster than the center sets, tent loosely with foil for the last 10 minutes.

Step 5: Slice and Serve

Remove the casserole from the oven and let it rest on a trivet for 5 to 10 minutes. This brief rest helps it set up so the slices hold together.

Cut into large squares and serve hot. The top will be crunchy, the middle soft and creamy, and the cheese gloriously melted throughout.

A Few Casserole Tips

• Use day-old or slightly stale bread. Fresh bread can turn too soft and mushy. If yours is very fresh, spread the cubes on a sheet pan and leave them out uncovered for a few hours.
• For a shortcut, replace the bulk sausage with pre-cooked breakfast sausage links sliced into coins. Skip the browning step and just layer them in.
• If you want an extra-crispy top, run the baked casserole under the broiler for 1 minute after baking. Watch it closely so it doesn’t burn.
• Leftovers reheat beautifully in a 300°F oven for about 10 minutes, or in the microwave for a quick single serving.

Bake times by pan size and material:

Keeping Leftovers Fresh

• Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
• Reheating: Warm slices in a 300°F oven for 10 minutes, or microwave individual portions in 30-second bursts until hot.
• Freeze: Wrap cooled squares tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat.

What to Serve With Sausage Egg and Cheese Casserole

A pile of fresh fruit salad or a citrusy green salad cuts through the richness and makes the meal feel complete. For a sturdier brunch spread, roasted breakfast potatoes or hash browns are always a good match. If you’re serving dinner, a simple cucumber tomato salad with lemon vinaigrette pairs nicely.

Frequently Asked Questions

Can I use turkey or chicken sausage?

Yes, any bulk sausage works fine. Turkey sausage will have a leaner, milder flavor, so you might want to add a pinch of red pepper flakes for a little kick.

Can I make this without bread?

Yes. Use a well-greased baking dish, increase the eggs to 10, and skip the bread entirely. Bake until the center is just set, about 35-40 minutes.

How do I know when it’s fully cooked?

The casserole is done when the center no longer jiggles and a knife inserted in the middle comes out clean, with no wet egg clinging to it.

Can I freeze the casserole after baking?

Absolutely. Cool it completely, slice into portions, and freeze in a single layer. Wrap each piece tightly or use an airtight container. Reheat from frozen in the oven or microwave.

Sausage Egg and Cheese Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 lb bulk pork sausage
• 6 cups cubed day-old bread
• 8 large eggs
• 2 cups whole milk
• 2 cups shredded sharp cheddar, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried mustard powder

Method

 

1. Preheat oven to 350°F. Brown the sausage in a skillet over medium-high heat, breaking it apart, about 8 minutes. Drain and set aside.
2. Whisk eggs, milk, salt, pepper, and mustard powder in a large bowl until smooth.
3. Grease a 9×13-inch dish. Layer half the bread, all the sausage, and 1 1/2 cups cheddar. Top with remaining bread and pour egg mixture over. Press down gently and sprinkle with remaining 1/2 cup cheddar. Cover and refrigerate overnight if making ahead.
4. Bake uncovered 45-55 minutes, until puffed, golden, and a knife inserted in center comes out clean. Tent with foil if browning too fast.
5. Let rest 5-10 minutes, then slice into squares and serve hot.

Notes

If baking straight from the fridge, add 5-10 minutes to the bake time. The casserole will puff as it bakes and settle slightly as it cools, which is completely normal.