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Breakfast Casseroles Pork
4.7 from 29 votes

Overnight Breakfast Casserole

Jump to RecipePrintRate
By: Joanna Cismaru 7 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Overnight Breakfast Casserole is not only a crowd-pleaser but also a cook-pleaser because it’s so simple to make! For a special occasion or for any average day, this hearty delicious breakfast casserole is guaranteed to start anyone’s day off with a smile!

overhead shot of overnight breakfast casserole cut into pieces

If anyone was unaware of how much a I love all things breakfast – this casserole is sure to give you an idea! Breakfast casseroles are brilliant, especially when you can prep them the night before and simply pop them into the oven the next morning. It’s completely hassle free and the outcome is nothing less than delicious!

This casserole is super handy for numerous reasons; a crowd to feed over the holidays, a kids sleepover, or just in general if you’re looking for something new and easy! It’s loaded with flavor, baked to perfection, and certainly going to please everyone and anyone who puts it in their mouth!

overhead shot of all the ingredients needed to make breakfast casserole

Ingredients

  • Bread – I used 12 slices of brioche bread – breads such as challah or egg bread will also work great, and a day old is preferred!
  • Olive oil – For cooking purposes.
  • Onion – 1 large onion, chopped and 3 green onions, also chopped.
  • Italian sausage – Casings removed.
  • Dry mustard – Any brand of dry mustard will work great!
  • Salt and pepper – To taste.
  • Bell pepper – I used a red bell pepper, finely chopped but you can use whichever color you prefer!
  • Cheese – I used cheddar cheese today, shredded.
  • Eggs – Because breakfast casserole guys!
  • Milk – You can use whichever fat percentage you prefer.
process shots showing how to make breakfast casserole

How To Make Overnight Breakfast Casserole

  1. Preheat oven: To 300 F degrees.
  2. Prepare bread: Cut the bread into cubes and place them onto a baking sheet. Place the bread into the oven and bake for 10 minutes, just enough to dry the bread out but not toast it. Remove from the oven and set aside.
  3. Prepare sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and cook until onion has softened and sausage is cooked through. Use a wooden spoon to break up the sausage as it cooks. Finally, season with salt and pepper and dry mustard.
  4. Build casserole: Add half the bread cubes to a 9 x 13 inch casserole dish and top with half of the cooked onions and sausage. Next, add half the chopped bell pepper, chopped green onions, and 1 cup of shredded cheese. Repeat layers with remaining bread, onion, sausage, bell peppers, green onions, and cheese.
  5. Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight.
  6. Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish. Place into the oven and bake for 50 to 55 minutes. You’ll know the casserole is done if you insert a knife in the centre and if it comes clean, it’s done. Serve hot!

What Else Can I Add To This Casserole?

You can go nuts on this list, you guys! Just think of breakfast, what it means to you, and what your favorite flavors are! Here’s some suggestions:

  • Mushrooms
  • Potatoes
  • Bacon
  • Ham
  • Pulled pork
  • Jalapeño jack cheese
  • Ground beef
breakfast casserole in a white casserole dish cut into slices

How To Serve

Like I mentioned before, I am a breakfast connoisseur! There are so many things I would serve along side this casserole, and I don’t just mean the typical bacon, toast, maybe some hash browns – even though most of us love those things! I’m going all out with this dish! Here’s what I’m talking about!

  • Morning Glory Muffins
  • Easy Waffle Recipe
  • Mixed Fruit with Lemon-Basil Dressing
  • Crescent Bacon Breakfast Ring
  • Buttermilk Biscuits
  • Blueberry Buttermilk Pancakes
  • French Toast

How To Store Leftovers

Overnight breakfast casserole will last in the fridge for up to 4 days when properly sealed in an airtight container.

To extend the shelf life of the breakfast casserole I recommend putting into the freezer. Stored properly in an airtight container, it will last anywhere from 3 – 6 months frozen!

Reheating

You can reheat this breakfast casserole a couple ways.

  1. Microwave – Put the casserole in a microwavable dish and reheat to desired temperature.
  2. Oven – This is probably the best way to reheat this casserole. Cover it with aluminum foil and bake in the an oven preheated to 325 F degrees for about 15- – 20 minutes!
a slice of breakfast casserole on a white plate

More Drool Worthy Breakfast Ideas Here:

  • Spinach Ricotta Brunch Bake
  • Leftover Ham and Cheese Breakfast Muffins
  • Easy Egg Muffins
  • Healthy Whole Wheat and Oats Pumpkin Pancakes
  • Banana Bread French Toast with Caramelized Bananas
  • Sausage and Egg Breakfast Rolls
  • Quiche Lorraine
  • Cinnabons Cinnamon Rolls

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a spatula scooping up a piece of breakfast casserole from the pan
Print
4.69 from 29 votes

Overnight Breakfast Casserole

Prep 15 minutes minutes
Cook 1 hour hour
Total 1 hour hour 15 minutes minutes
Rate Recipe
This Overnight Breakfast Casserole is not only a crowd-pleaser but also a cook-pleaser because it's so simple to make! For a special occasion or for any average day, this hearty delicious breakfast casserole is guaranteed to start anyone's day off with a smile!
8

Ingredients

  • 12 slices bread (such as challah, brioche or any egg bread, preferably day old bread)
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 pound Italian sausage (casings removed)
  • 1 teaspoon dry mustard
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 medium red bell pepper (finely chopped)
  • 3 green onions (chopped)
  • 2 cups cheddar cheese (shredded)
  • 8 large eggs
  • 2 cups milk

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven: To 300 F degrees.
  • Prepare bread: Cut the bread into cubes and place them onto a baking sheet. Place the bread into the oven and bake for 10 minutes, just enough to dry the bread out but not toast it. Remove from the oven and set aside.
  • Prepare sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and cook until onion has softened and sausage is cooked through. Use a wooden spoon to break up the sausage as it cooks. Finally, season with salt and pepper and dry mustard.
  • Build casserole: Add half the bread cubes to a 9 x 13 inch casserole dish and top with half of the cooked onions and sausage. Next, add half the chopped bell pepper, chopped green onions, and 1 cup of shredded cheese. Repeat layers with remaining bread, onion, sausage, bell peppers, green onions, and cheese.
  • Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight.
  • Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish. Place into the oven and bake for 50 to 55 minutes. You'll know the casserole is done if you insert a knife in the centre and if it comes clean, it's done. Serve hot!

Equipment

  • 12-inch Cast Iron Skillet
  • 9×13-inch Casserole Dish

Notes

  1. Overnight breakfast casserole will last in the fridge for up to 4 days when properly sealed in an airtight container.
  2. To extend the shelf life of the breakfast casserole I recommend putting into the freezer. Stored properly in an airtight container, it will last anywhere from 3 – 6 months frozen!

Nutrition Information

Serving: 1pieceCalories: 572kcal (29%)Carbohydrates: 28g (9%)Protein: 29g (58%)Fat: 38g (58%)Saturated Fat: 16g (100%)Cholesterol: 290mg (97%)Sodium: 1062mg (46%)Potassium: 478mg (14%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 1199IU (24%)Vitamin C: 22mg (27%)Calcium: 380mg (38%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a spatula scooping up a piece of breakfast casserole from the pan

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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7 Comments
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Jane MM
Jane MM
Posted: 1 month ago

5 stars
Have been making an identical recipe for over 30 years and would recommend avoiding nonfat or 1% milk as it doesn’t seem to set up as reliably. I also add seasoning salt, a generous amount of fresh ground pepper, and about 2 tsp of tabasco. Just can’t beat the classics!

0
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Carrie
Carrie
Posted: 10 months ago

This looks yummy!
Can I freeze the assembled casserole before cooking or should it be cooked first before freezing? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carrie
Posted: 10 months ago

I would bake it first, let it cool then freeze as instructed. There are also instructions on how to reheat it from frozen. If you want to freeze it unbaked, I probably wouldn’t add the eggs to it, the bread might end up to mushy.

0
Reply
Anne
Anne
Posted: 1 year ago

Would I be able to substitute the sausage for Black Forest ham?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Anne
Posted: 1 year ago

You can definitely substitute the sausage with quite some variety of options. Here’s some suggestions: Mushrooms, Potatoes, Bacon, Ham, Pulled pork, Jalapeño jack cheese, Ground beef.
Let us know how it turns out!

0
Reply
NA
NA
Posted: 2 years ago

5 stars
This is so good! Mmmm. I make this on at least 2 weekends a month for brunch, it’s that scrumptious! I also love adding some potatoes and mushrooms, but it’s usually based on what’s in my fridge.

0
Reply
Jill Brant
Jill Brant
Posted: 3 years ago

5 stars
This casserole is fab!! Loaded with hearty ingredients it’s both moist, & full of flavor & very filling. So versatile & a breeze to assemble. My family really enjoy it! Once again Jo has hit it out of the park for us 😆 Cheers & Thanks Jo ~ you Rock!!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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