This make ahead overnight sausage and egg breakfast casserole is perfect for busy weekday mornings or feeding a brunch crowd.
Breakfast food is my favorite. Breakfast with the girls? Even better.
Ever since my best friend Leslie Knope declared Galentine’s Day a legit holiday, I’ve dreamed of celebrating my lady friends with a fun, festive brunch.
“What’s Galentine’s Day? Oh, it’s only the best day of the year. Every February 13th, my lady friends and I leave our husbands and our boyfriends at home and just kick it breakfast style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus, frittatas!” Leslie Knope
The Pawnee ladies enjoyed waffles and a frittata, so for our brunch my friend Jen and I whipped up a similar menu including a delicious sausage and egg breakfast casserole.
Overnight Sausage and Egg Breakfast Casserole
Cooking brunch for a large group requires either a professional caterer OR a meal that can be made in stages. This breakfast casserole is one that you can whip together at night the night before and simply pop it in the oven 30 minutes before you’re ready to eat.
I’ve made this overnight sausage and egg casserole for breakfast many, many times over the years because it is super-easy to make AND it’s a real crowd pleaser.
The steps to creating this yummy, slightly indulgent dish, are pretty simple. It starts with a nice solid base. I like to use English Toasting Bread for my casserole, because the small squared slices fit perfectly in a 9×13 baking dish. I’ve been able to find loaves of the bread at my local Kroger store (Smith’s Food and Grocery in Utah), but you can also make it from scratch with this easy recipe. I’ve also used regular English Muffins in a pinch, simply cube them.
The carbodelicious bread is topped with browned sausage, cheese and whisked eggs. Overnight the eggs seep down into every nook and cranny creating the most delightful end result.
I also added red pepper to the top of the casserole to provide a bright pop of red for our Galentine’s Day festivities.
In the morning pop the entire casserole into the oven. After about 30 minutes, when the eggs are firmed up and the cheese is bubbly, pull out your overnight sausage and egg casserole to serve. Yum!
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Overnight Sausage and Egg Breakfast Casserole
Ingredients
6 slices English Toasting Bread
1 pound sausage
1 small onion, peeled and diced
1/2 red bell pepper, diced
6 eggs
1/3 cup milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon freshly ground black pepper
optional: 1 tablespoon diced chives
Instructions
Grease a 9x13 casserole pan.
Brown sausage and diced onion in a frying pan.
Place six thin slices of English Toasting Bread or a thin layer of cubed English Muffins in the bottom of the dish.
Spread sausage and onion over the top of bread. Top with shredded cheddar and mozzarella cheese.
Spread red peppers evenly over the entire dish.
Whisk eggs, milk and pepper together in a medium bowl. Pure whisked eggs over the top of the casserole.
Cover and place casserole dish in the fridge over night.
Preheat oven to 350 degrees.
Place casserole dish in oven and bake for 30 minutes or until the egg is firm and the cheese is melted to ooey-gooey perfection.
Optional: top with diced chives.
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Love the adorable tablecloth and centerpiece featured as part of our Galentine’s Day celebration? Grab the full tutorial over on Tatertots and Jello today!
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