Classic sausage and egg casserole is a make-ahead overnight breakfast casserole that's hot, bubbly, cheesy and seriously delicious. It's perfect for holidays and any special breakfast or brunch.
Today I'm so happy to be sharing this classic sausage and egg casserole.
This is the kind your mom or grandmother likely made, possibly for Christmas morning.
In fact, I had to check one of my grandmother's cookbooks to make sure I had it all written out correctly. This recipe goes WAY back for many, many families.
I've previously shared my healthy sausage breakfast casserole that's made with turkey sausage and loaded with veggies. Totally my style.
But my family, especially the kiddos and extra especially my daughter, really prefer this more traditional version. And I can't blame them!
It's got layers of cubed bread, eggs, cheese and cooked sausage. It all bakes together until hot and set and savory and scrumptious.
It's hearty, cozy and seriously comforting.
The best part? It's a make-ahead overnight casserole!
You'll prepare the entire thing the day before, then cover and refrigerate it overnight. In the morning, all you need to do is preheat the oven and pop it in there.
This makes it a great option for Christmas morning or anytime you have overnight guests and don't want to be fussing in the kitchen first thing when you wake up.
Low-stress is the way to go.
Plus, it's just a few simple ingredients: eggs, milk, salt, dry mustard, bread, cheddar cheese and cooked, crumbled sausage.
That's it - just 7 ingredients, including the salt.
And this savory, cheesy, hot and bubbly egg casserole will have everyone digging into their plate. And likely coming back for seconds!
It's a classic for a reason, after all!
OK, let's get cooking.
Ingredient Notes:
Milk: Skim milk is fine to use here. A 1% or 2% milk also would work. You could probably use a milk alternative, just make sure it's not a sweet one.
Bread: I use our regular whole wheat sandwich bread. If you have a very small loaf with small pieces, you might want to use 5 slices instead of the 4 that are called for in the recipe.
Cheese: Cheddar is my go-to for this recipe. You can use white or regular and can buy it pre-shredded or shred it yourself. You could also swap in Monterey Jack or a shredded cheese blend if you prefer.
Sausage: You'll need 1 pound of mild pork sausage for this recipe. You can use the kind in one large roll or the kind in links in casings (that you'll remove). It needs to be cooked, crumbled and drained for this recipe, so please plan accordingly. You could also substitute a chicken or turkey sausage if you want.
Otherwise, this is ridiculously easy to put together. You just layer all the different ingredients into your casserole dish and pop it in the fridge overnight. That is all! It takes maybe 15 minutes.
In the morning, this breakfast casserole bakes while you sip some coffee, or maybe a mimosa, and relax.
(Or if it's Christmas morning, you're maybe trying to stuff wrapping paper into trash bags so you can walk through the living room...)
And while this is very filling, you might like to have some other breakfast items on hand to complete your menu and round out your meal.
I've got a few suggestions for you below the recipe card if you need ideas.
There you have it!
Whether for holiday guests, family, friends or neighbors, your people are going to love this breakfast casserole. And you'll love how stress-free it is to make.
Enjoy!
XO,
Kathryn
Classic Sausage and Egg Casserole
Ingredients
- 2 cups milk (skim, 1% or 2% are fine)
- 6 large eggs, slightly beaten
- ¾ teaspoon salt
- 1 teaspoon dry mustard
- 4 slices sandwich bread, cut into cubes
- 1 (8 oz.) package shredded sharp cheddar cheese, divided
- 1 lb. mild pork sausage, cooked and drained
Instructions
- Whisk together the milk, eggs, salt and dry mustard.
- Arrange half of the bread cubes on the bottom of a greased 9x13 inch baking dish. Sprinkle with 1 cup of the shredded cheese.
- Layer half of the cooked sausage on top of the cheese. Pour half of the egg mixture over the sausage. Repeat with the remaining bread cubes, shredded cheese, sausage and egg mixture.
- Cover and refrigerate overnight.
- Remove from the refrigerator and uncover while you preheat the oven to 350.
- Bake at 350 for 35 minutes, until hot.
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Notes
Video
Nutrition
Serving Ideas:
Some of our other favorite holiday dishes to serve are overnight grits casserole and overnight French toast casserole. And yup, those both are prepped ahead, too.
For a weekend party or guests, I also love having something a little sweet on hand. Baked apple cinnamon donut holes are always a favorite and we adore these healthy blueberry muffins, too.
Also, I love having a light and fresh option, and this brunch salad with greens and fruit pairs nicely with all the other breakfast foods. (A basic fruit salad would be good here, too.)
And of course, you can't go wrong with some homemade biscuits. Mine are easy to make, incredibly fluffy and seriously crave-worthy!
Finally, if you're celebrating, go for mimosas or check out this champagne brunch punch for a festive beverage to serve.
Kelli F. says
Can this be made in a crockpot?
Kathryn Doherty says
Hi Kelli! No, not as written. The recipe would need to be reworked to stand up to the moisture and cook time in a crockpot. I do have this overnight slow cooker breakfast casserole if you're interested, but it's different than this classic version: https://www.familyfoodonthetable.com/overnight-slow-cooker-breakfast-casserole/ Hope that helps!
Kelli F. says
Thank you so much for the quick response! I plan to serve one of these for my Christmas brunch. They both sound delicious, but I may opt for your crockpot recipe so I free up my oven for another casserole I am making. Merry Christmas and thanks again.