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.

I'm so stinking happy it's October, I don't know what to do.

We've had some cooler weather finally move in and we've got all of our fall and Halloween decorations up, including ALL the pumpkins. There may be 9 on my front steps right now. I'm not sure...

October also means fun activities at the kids' school and my birthday is later in the month. It's the big 40 this year and honestly, I'm psyched. Doesn't phase me one bit and I'm looking forward to the next decade.

But OK, let's talk food already.

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, 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 and 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.

What's in sausage and egg casserole?

• This traditional casserole is made with 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.

(You can also check out my Google Web Story for this sausage and egg breakfast casserole.)

Now, I’ve got some notes, tips and substitutions coming up below on how to make this breakfast egg casserole. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making sausage and egg casserole:

• 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.

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.

What to serve with sausage and egg casserole:

- 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.

Alright, now that you have an epic brunch spread planned out, let’s get back to this egg casserole.

If you end up with extras, rest assured that they keep great.

How to store leftover egg casserole:

• The leftovers will keep, covered, in the refrigerator for up to 4-5 days.
• Reheat individual servings in the microwave. I usually start with 45 seconds and then check it and add additional time as needed.
• You can also freeze a portion of the leftover cooked casserole. Place it in a freezer safe bag or container - make sure to label and date it - and freeze for up to 3-4 months. Defrost in the refrigerator overnight then reheat in the microwave.

My daughter is the biggest fan of this casserole - she adores it! And she's my somewhat selective eater, so I love having something I know she will gobble up.

So I pretty much always have some of this casserole in the freezer that I can pull out and give her for breakfast during the week. Works great.

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