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–+ servings
Overnight Sausage Egg Casserole

Savory Overnight Sausage Egg Casserole for Busy Mornings

This Overnight Sausage Egg Casserole is a hearty make-ahead dish, perfect for busy mornings, infused with protein and delicious flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Medium Pork Sausage Feel free to swap with ground turkey or chicken for a lighter option.
  • 1 medium Onion Shallots or green onions can be used for a milder flavor.
  • 8 large Eggs Mix whole eggs with egg whites for a lower cholesterol version.
  • 2 cups Whole Milk You can opt for 2% milk as a lighter alternative.
  • 2 cups Cheddar Cheese Using freshly shredded cheese enhances both flavor and texture.
  • 1 teaspoon Dry Mustard Can be omitted if you don't have it on hand.
  • to taste Salt
  • to taste Pepper
  • 4 cups Bread Cubes Gluten-free varieties work well if needed.
Optional Add-Ins
  • 1 cup Vegetables (bell peppers, spinach, mushrooms) Sautéed vegetables blend beautifully with the egg mixture.
  • Alternative Proteins Swap in lean ground beef or different types of sausage for unique flavors.

Equipment

  • Large skillet
  • Mixing Bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat. Add the medium pork sausage and diced onion, cooking for about 5-7 minutes until the sausage is browned and the onion becomes translucent.
  2. In a large mixing bowl, crack 8 eggs and whisk them until fully blended. Gradually add in 2 cups of whole milk, 2 cups of shredded cheddar cheese, 1 teaspoon of dry mustard, and a pinch of salt and pepper. Mix thoroughly until combined.
  3. Lightly spray a 9x13-inch baking dish with cooking oil. Pour in about 4 cups of cubed bread, ensuring an even layer. Pour the egg mixture over the bread cubes, ensuring every piece is moistened.
  4. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8-12 hours.
  5. Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake uncovered for 50 minutes to 1 hour.
  6. Allow the casserole to rest for about 5 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. For long-term storage, freeze the unbaked casserole for up to 2 months. Thaw overnight before cooking.

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