Save Busy mornings get easier with this make-ahead overnight breakfast casserole packed with bread, savory sausage, gooey cheese, and fluffy eggs. It is perfect for holiday gatherings or lazy weekends when you want a warm breakfast ready to pop in the oven.
I made this for a big family brunch last Easter everyone kept going back for seconds and even the picky eaters were happy. Now whenever there is company or a special breakfast this is the go to dish.
Ingredients
- Cubed bread: day old or slightly dried gives the casserole body and soaks up the custard French bread or Italian holds up best
- Breakfast sausage: or you can use diced ham or bacon for a different flavor profile opt for a quality sausage with little filler for the best texture
- Shredded cheddar cheese: brings sharpness and meltiness to every bite look for a block and shred it yourself for creamier results
- Shredded mozzarella cheese: adds that essential gooey pull and balances the cheddar's sharpness
- Green onions: optional but they layer in freshness and color choose bunches with crisp green tops
- Large eggs: the backbone of the casserole creating structure and a creamy bite fresher eggs will bake up fluffier
- Milk: helps the eggs puff and gives a custardy feel whole milk creates a richer casserole but 2 percent works in a pinch
- Garlic powder: for savory depth choose fresh spice jars for the brightest flavor
- Onion powder: boosts the umami and rounds out the sausage seasoning
- Salt and black pepper: sharpen and bring out all the other flavors
- Butter or cooking spray: greases the pan so every slice comes out clean
Instructions
- Grease the Baking Dish
- Use a pat of butter or a generous mist of cooking spray to coat the bottom and sides of a 9 by 13 inch baking dish. This ensures the casserole does not stick and slices come out perfectly.
- Layer the Bread
- Evenly scatter the bread cubes across the prepared dish so they form a base and soak up the custard later. If bread pieces are extra large tear them into bite sized chunks.
- Cook and Add the Sausage
- Place sausage in a skillet over medium heat. Break it up with a spatula while cooking and let it brown thoroughly until no pink remains. Drain off any extra fat so your casserole does not end up greasy. Distribute sausage over the bread layer.
- Add Cheese and Green Onions
- Spread both cheeses in an even blanket over the sausage and sprinkle on the green onions if using. Try to distribute toppings all across for every slice to get cheesy goodness.
- Mix the Egg Custard
- In a large bowl combine eggs milk garlic powder onion powder salt and pepper. Whisk vigorously for a minute to fully blend and aerate the eggs which leads to a fluffier bake.
- Pour Over the Casserole
- Slowly pour the egg mixture to cover the layers evenly. Press down gently with the back of a spoon to make sure all bread pieces are moistened without displacing the toppings.
- Refrigerate Overnight
- Cover the dish tightly with foil or plastic wrap. Let it rest overnight in the fridge or a minimum of six hours so the bread fully absorbs the custard and all flavors meld beautifully.
- Bake
- The next morning preheat your oven to 350 degrees Fahrenheit. Take off the cover and bake the casserole uncovered for 45 to 55 minutes until the top is golden and the center feels set when pressed.
- Cool and Serve
- Let the casserole rest for 10 minutes after baking which makes slicing easier and helps flavors settle. Cut into generous squares and serve warm.
Save I love using a smoky sharp cheddar for an extra punch. My family always gathers in the kitchen as this bakes and the smell alone is enough to get everyone out of bed smiling.
Storage Tips
Casserole keeps well tightly covered in the fridge for three days. For longer storage slice into portions and freeze flat in airtight containers. Reheat in the microwave or bake at 325 degrees Fahrenheit for 15 minutes from thawed.
Ingredient Substitutions
Swap cooked bacon or cubed ham for sausage or use a turkey or chicken based sausage for a lighter option. To make it vegetarian skip the meat completely and add roasted veggies like bell pepper spinach or mushrooms. Any melty cheese works such as pepper jack or Swiss.
Serving Suggestions
Serve plain or offer hot sauce ketchup or salsa on the side. Fresh fruit or a green salad makes a perfect pairing for brunch. Leftovers turn into a great grab and go breakfast sandwich when layered inside a toasted English muffin.
Cultural Context
Breakfast casseroles like this have been a Midwest brunch staple for generations. The method of soaking hearty bread in eggs and dairy goes back to classic French pain perdu and English bread pudding. It is a time saving tradition loved by big families and anyone who enjoys a warm crowd pleasing breakfast.
Seasonal Adaptations
Spring fresh chopped asparagus or chives instead of green onions. Summer try diced tomatoes and fresh basil for brightness. Fall add sautéed mushrooms and a dash of nutmeg. Winter swap in roasted butternut squash and a handful of sage.
Success Stories
My neighbor started making this for her holiday morning potluck and now it is a community tradition. Every year there are new twists like adding poblano peppers or sun dried tomatoes. We all agree it is a feast worth looking forward to and always brings everyone together.
Freezer Meal Conversion
Assemble the casserole and cover the baking dish tightly in two layers of foil before freezing unbaked. When ready to cook let thaw overnight in the fridge then bake as usual. This is a huge time saver for prepping ahead for houseguests or busy weeks.
Save This overnight casserole guarantees a delicious hot breakfast with minimal morning effort. Enjoy every savory and cheesy bite while spending more time with loved ones.