Recipe for Overnight Sausage and Egg Breakfast Casserole | Almanac.com

Overnight Sausage and Egg Breakfast Casserole

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6 to 8 servings
Gloria Burkey St. Andrew Lutheran Church, Ellsworth, Maine
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This breakfast casserole of eggs, sausage, and cheese is perfect for a Sunday or holiday morning. Just mix up the ingredients the night before, then leave a note for the first one up to put it in the oven. By the time everyone is up and coffee is made, breakfast will be ready.

1 pound breakfast sausage links, casings removed, or bacon
6 slices day-old white bread, cubed
6 eggs, beaten
2 cups milk
1 cup shredded sharp cheddar cheese
1 teaspoon ground mustard
1 teaspoon salt
Optional: Sliced tomatoes for garnish

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

In a skillet over medium heat, cook sausage until no longer pink. Drain well.

Place bread in prepared dish and top with the meat.

In a bowl, combine eggs, milk, cheese, mustard, and salt. Pour over the meat. Refrigerate overnight.

In the morning, preheat oven to 350 degrees F. Bake casserole for 50 minutes.

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