Start your day with this crowd-pleasing overnight breakfast casserole that lets you wake up to a complete morning meal. This hearty dish packs 20g of protein per serving and comes together in just 20 minutes of prep time. Pop it in the oven for an hour the next morning, and you’ll have a warm, comforting breakfast that feeds the whole family. Perfect for busy mornings, holiday gatherings, or weekend brunches when you want to spend less time in the kitchen and more time with your loved ones.
Ingredients for Overnight Breakfast Casserole
- Bread: 6-8 slices white bread with crusts removed, creates the perfect foundation
- Cheese: 4 cups freshly shredded colby jack or cheddar cheese, adds wonderful melty goodness
- Meat: 12 ounces pork sausage, brings savory protein
- Vegetables: 1/4 medium onion, 1/2 red bell pepper (chopped), 4 oz can diced green chiles
- Egg Mixture: 6 large eggs and 2 cups milk, creates the custard base
- Seasonings: Kosher salt, paprika, oregano, black pepper, garlic powder, dry mustard for perfect flavor balance
Step-by-Step Instructions
- Prep Work: Remove bread crusts and arrange slices in a buttered 9×13″ baking dish
- Sausage Prep: Brown sausage until cooked through, drain excess grease
- Vegetable Sauté: Cook onions and peppers until tender, then add green chiles
- Layering: Sprinkle cheese over bread, add sausage, then vegetable mixture
- Egg Mixture: Whisk eggs, milk, and all seasonings until well combined
- Assembly: Pour egg mixture evenly over layers in the baking dish
- Overnight Rest: Cover and refrigerate for at least 6 hours or overnight
- Baking: Cook uncovered at 350°F for 50-60 minutes until set and golden brown
- Finishing: Let rest for 15 minutes before serving to ensure perfect slicing
Make-Ahead Tips
This breakfast casserole is perfect for busy mornings! You can prep all your ingredients the day before – chop the veggies, grate the cheese, and cook the sausage. Store each component separately in the fridge if you want to assemble it fresh in the morning, or follow the recipe to put it all together the night before. The overnight rest actually helps the bread soak up all those yummy flavors!
Easy Substitutions
Feel free to make this casserole your own! Switch up the sausage with bacon or ham, or go meatless with extra veggies. Any cheese will work great – try pepper jack for extra zip or Swiss for a milder flavor. Don’t have bell peppers? Mushrooms or spinach work wonderfully. For a lighter version, use whole wheat bread and low-fat milk. Just keep the egg-to-milk ratio the same for the best texture.
Serving Ideas
This hearty casserole is a meal on its own, but it’s extra special with some simple sides! Add fresh fruit or a light green salad for brightness. Want to dress it up? Top each serving with fresh avocado slices, a dollop of sour cream, or a spoonful of fresh salsa. Hot sauce lovers can add their favorite spicy kick right at the table!
Storage and Reheating
Got leftovers? Lucky you! This casserole keeps well in the fridge for up to 3 days. Cover it tightly with foil or pop it in an airtight container. When you’re ready to eat, warm individual portions in the microwave for 1-2 minutes. For best results, place a damp paper towel over your plate to keep the casserole moist while reheating.
Overnight Breakfast Casserole
Equipment
- 9×13 inch baking dish
- Skillet
- Mixing bowl
Ingredients
Main Ingredients
- 6-8 slices white bread crust removed
- 4 cups colby jack cheese or cheddar cheese, freshly shredded
- 12 ounces pork sausage
- 1/4 medium onion chopped
- 1/2 red bell pepper chopped
- 4 ounces diced green chiles canned
- 6 large eggs
- 2 cups milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
Instructions
- Remove the crust from the bread slices. Lightly butter or grease a 9×13″ baking pan. Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces.
- Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate.
- Add onions and bell peppers to skillet and saute until slightly tender, 3-5 minutes. Add green chiles.
- Sprinkle freshly grated cheese evenly over the bread in the 9×13″ pan. Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.
- Whisk the eggs in a medium sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.
- Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole.
- Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)
- Preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until center is set and outside edges are golden brown.
- Allow to cool for 15 minutes before cutting into it and serving.
