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Overnight Sausage & Egg Casserole Recipe

ByWendy Carter
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Picture this: It’s 7 AM. You’re half-awake, your kids are screaming for food, and your coffee hasn’t kicked in yet.

But instead of scrambling like a maniac, you casually stroll to the oven, pull out a golden, cheesy, sausage-studded masterpiece, and become the undisputed breakfast champion.

No last-minute panic. No dirty dishes piled high. Just pure, delicious victory.

This overnight sausage and egg casserole isn’t just food—it’s a lifestyle hack.

Prep it the night before, let the fridge do the work, and wake up to a meal that tastes like effort (but isn’t). Who said breakfast had to be stressful? Not us.

Why This Recipe Slaps

First, it’s stupidly easy.

Mix, dump, refrigerate, bake. Second, it’s endlessly customizable—swap meats, cheeses, or veggies based on what’s lurking in your fridge. Third, it feeds a crowd (or just you, no judgment).

And fourth? Leftovers taste even better the next day. Mic drop.

Key Details

  • Servings: 8
  • Prep time: 15 minutes (plus overnight chilling)
  • Cooking time: 45 minutes
  • Calories per serving: ~350 (but who’s counting?)
The Overnight Sausage & Egg Casserole: Breakfast Glory Without the Morning Chaos
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The Overnight Sausage & Egg Casserole: Breakfast Glory Without the Morning Chaos

Recipe by Wendy CarterCourse: Uncategorized
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

350

kcal

Ingredients

  • 1 lb breakfast sausage (mild or spicy, live dangerously)

  • 6 large eggs

  • 2 cups whole milk

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 6 cups cubed bread (stale works best—fight waste!)

  • 1.5 cups shredded cheddar cheese

  • 1/2 cup diced bell peppers (optional, but adds color)

  • 1/4 cup chopped green onions (for garnish, aka fancy points)

Step-by-Step Instructions

  • Brown the sausage in a skillet over medium heat until crumbly and cooked through. Drain grease unless you’re into that.
  • Whisk the eggs, milk, salt, pepper, garlic powder, and onion powder in a large bowl. Pretend you’re a chef on a cooking show.
  • Layer the bread cubes, cooked sausage, cheese, and bell peppers in a greased 9×13–inch baking dish. Chaos is fine—it’ll all meld together.
  • Pour the egg mixture evenly over everything. Press down lightly so the bread soaks up the custard like a sponge.
  • Cover and refrigerate overnight (or at least 4 hours). Patience, grasshopper.
  • Bake at 350°F for 45 minutes, or until the top is golden and the center isn’t jiggly. Pro tip: Let it rest 5 minutes before slicing.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the microwave or oven (toaster oven for extra crispiness). For longer storage, freeze slices wrapped in foil for up to 2 months. Thaw overnight in the fridge before reheating.

Why This Recipe Wins at Life

It’s meal prep magic.

Perfect for holidays, brunches, or “I refuse to cook in the morning” days. Packed with protein, customizable, and foolproof. Plus, it’s a one-dish wonder—minimal cleanup means more time for coffee and smug satisfaction.

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Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 18g
  • Carbs: 20g
  • Fat: 22g
  • Fiber: 1g
  • Sugar: 4g

Common Mistakes to Avoid

  • Using fresh bread: Stale bread soaks up the custard better.

    No stale bread? Toast cubes for 10 minutes at 300°F.

  • Skipping the overnight rest: This isn’t a suggestion. The soak time is what makes it creamy, not soggy.
  • Overbaking: A slight jiggle in the center is fine—it’ll set as it cools.

    Dry casserole = sad casserole.

Alternatives for the Rebellious

  • Meat: Swap sausage for bacon, ham, or even chorizo.
  • Bread: Croissants for extra richness, or gluten-free bread if needed.
  • Cheese: Pepper jack, Swiss, or feta for a twist.
  • Veggies: Spinach, mushrooms, or sun-dried tomatoes add flair.

FAQs

Can I make this without refrigerating overnight?

Technically yes, but the texture won’t be as good. The bread needs time to absorb the custard. IMO, it’s worth the wait.

Can I use egg substitutes?

Sure, but the texture might change.

For a lighter version, try half whole eggs, half egg whites.

Why is my casserole soggy?

You probably used fresh bread or didn’t drain the sausage grease. Or you drowned it in egg mixture. Less is more.

Can I add potatoes?

Absolutely!

Swap half the bread for cooked diced potatoes. Now it’s a “hash brown casserole.” Fancy.

Final Thoughts

This overnight sausage and egg casserole is the hero breakfast deserves. Minimal effort, maximum flavor, and enough versatility to keep things interesting.

Make it once, and you’ll wonder how you ever survived mornings without it. Now go forth and conquer breakfast—like a boss.

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