Overnight Sausage Egg Casserole

overnight sausage egg casserole

Growing up we always had overnight breakfast dishes of some sort whenever guests were in town or for the holidays. What’s better than doing a little prep work at night to just wake up, bake and enjoy a tasty breakfast? I love making this overnight sausage egg casserole for new parents as a meal that’s acceptable any time of day. You could always dice up veggies like bell peppers or mushrooms and add them into the mix for an extra serving of vegetables.

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Overnight Sausage Egg Casserole
Servings
Ingredients
  • 1 lb italian sausage casings removed
  • 9 eggs
  • 3 cups milk I used almond milk
  • 1 1/2 tsp dry mustard
  • 1 1/2 tsp salt
  • 12 slices bread crust removed, cubed
  • 1 1/2 cups cheddar cheese shredded
Servings
Ingredients
  • 1 lb italian sausage casings removed
  • 9 eggs
  • 3 cups milk I used almond milk
  • 1 1/2 tsp dry mustard
  • 1 1/2 tsp salt
  • 12 slices bread crust removed, cubed
  • 1 1/2 cups cheddar cheese shredded
Instructions
  1. In a large skillet brown sausage until cooked through. Drain any excess fat and set aside.
  2. In a mixing bowl beat the eggs and milk together.
  3. Add in the mustard, salt and bread. Stir to evenly mix.
  4. Gently stir in the cooked sausage and cheddar cheese
  5. Spray a 9x13 pan with non-stick spray and pour the mixture into the dish. Cover and store in the refrigerator overnight.
  6. Bake at 350 degrees F for 1 hour.
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