Overnight Sausage and Egg Breakfast Casserole

A comforting breakfast casserole filled with sausage, eggs, and veggies, perfect for family gatherings or holiday brunches.

Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 300 kcal

1 lb breakfast sausage Any ground sausage will work, but spicy adds an exciting kick.
6 large eggs Fresh eggs enhance the flavor and texture.
2 cups milk Whole milk provides richness; you can substitute low-fat if preferred.
6 slices bread Day-old bread helps absorb flavors; feel free to use whole grain or sourdough.
1 cup shredded cheese Cheddar or a blend is delightful, offering great melty goodness.
1 count bell pepper, chopped Adds color and crunch; you can use any variety.
1/2 count onion, diced Sweet onion balances the flavors beautifully.
to taste Salt and pepper Essential for elevating the dish; consider adding fresh herbs.

In a skillet over medium heat, brown the sausage until fully cooked, breaking it into bite-sized pieces.
Toss in the diced onion and bell pepper, cooking until they soften—about 3-4 minutes.
In a large mixing bowl, whisk together the eggs and milk with a pinch of salt and pepper.
In a large bowl, add the sautéed sausage and vegetable mixture to the egg and milk. Gently fold in the torn bread and shredded cheese.
Grease a 9x13-inch baking dish and pour in the mixture, spreading it evenly.
Cover the dish with plastic wrap and let it sit overnight in the fridge.

Preheat your oven to 350°F (175°C).
Bake uncovered for 35-45 minutes, or until the top is golden brown and set in the middle.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The casserole freezes well for up to 3 months.

Keyword Breakfast Casserole, Comfort Food, Family Recipe, Overnight Casserole, Sausage and Egg