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Easy Make-Ahead Sausage Breakfast Casserole: Best Overnight Recipe

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This Easy Make-Ahead Sausage Breakfast Casserole is the ultimate stress-free breakfast for holidays, brunches, or lazy weekends. Prep it the night before, pop it in the oven the next morning, and serve a crowd a warm, custardy, and delicious meal.

Ingredients

Scale
  • 1 lb ground breakfast sausage
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 cups cubed day-old bread (crusty French or sourdough)
  • 1 (20 oz) bag frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 small yellow onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Sausage: Place a large skillet over medium-high heat. Add the ground breakfast sausage and break it up with a wooden spoon. Cook for 5-7 minutes, until browned and no longer pink. Add the diced onion and cook for another 2-3 minutes, until softened. Remove from heat and set aside to cool slightly.
  2. Prepare the Bread Base: Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the frozen hash browns in an even layer on the bottom. Spread the cubed bread evenly over the hash browns.
  3. Layer the Meat and Cheese: Spoon the cooked sausage and onion mixture evenly over the bread cubes. Sprinkle both the shredded cheddar and mozzarella cheeses over the top.
  4. Make the Custard: In a large mixing bowl, whisk the 6 eggs vigorously for about 30 seconds until frothy and light yellow. Add the whole milk, heavy cream, salt, black pepper, garlic powder, and smoked paprika. Whisk until completely combined.
  5. Pour and Soak: Slowly pour the egg mixture evenly over the entire casserole. Use a spatula to gently press down on the bread cubes to help them absorb the liquid.
  6. Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, but overnight (8-12 hours) is best.
  7. Bake the Casserole: The next morning, preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 20-30 minutes. Remove plastic wrap and cover the dish with aluminum foil.
  8. Bake Covered: Bake covered for 30 minutes.
  9. Bake Uncovered: Remove foil and continue baking for another 15-20 minutes, until the top is golden brown, edges are puffed, and the center is just set (slight jiggle is fine).
  10. Rest and Serve: Remove from oven and let rest on a wire rack for at least 10 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

Don’t skip the overnight rest; it allows the bread to absorb the custard for a perfect texture. Let the casserole come to room temperature before baking to ensure even cooking. Use day-old bread or dry fresh bread in the oven. Grate your own cheese for best melting. Use a glass or ceramic dish for even heat.

Nutrition

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

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