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Easy Make-Ahead Breakfast Casserole with Sausage (Best Overnight Recipe)

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This easy make-ahead breakfast casserole with sausage is the ultimate overnight recipe for busy mornings. Pre-toasted bread, savory sausage, and a creamy custard come together for a foolproof, crowd-pleasing dish that tastes like a diner classic.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 cups cubed bread (about one standard loaf; day-old French bread or sourdough works best)
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup melted butter (for topping, optional)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 5-7 minutes, until slightly dried but not browned. Let cool.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spatula, for 5-6 minutes until fully cooked. Transfer to a plate lined with paper towels. Leave about 1 tablespoon of drippings in the pan.
  3. Sauté the onion and bell pepper in the same skillet over medium heat for 3-4 minutes, until softened. Remove from heat and let cool slightly.
  4. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the toasted bread cubes evenly in the dish. Sprinkle the cooked sausage over the bread, followed by the sautéed veggies. Top with 1 1/2 cups of the shredded cheddar cheese, reserving 1/2 cup for later.
  5. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika until completely smooth.
  6. Pour the custard evenly over the bread mixture. Use a spatula to gently press down on the bread cubes, ensuring they are all submerged. Sprinkle the remaining 1/2 cup of cheese on top. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight (8-12 hours is ideal).
  7. When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15-20 minutes while the oven heats.
  8. Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set. To test doneness, insert a knife into the center—it should come out clean. If the top is browning too quickly, tent loosely with foil during the last 15 minutes.
  9. Let it rest for 5-10 minutes before cutting. Garnish with fresh parsley if desired, and serve warm.

Notes

Pre-toasting the bread prevents sogginess. The overnight rest is crucial for the custard to fully absorb into the bread. Let the sausage and veggies cool before layering to avoid curdling the custard. For best results, use day-old bread and sharp cheddar cheese.

Nutrition

Keywords: breakfast casserole, overnight casserole, sausage casserole, make-ahead breakfast, holiday breakfast, brunch recipe

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