Sausage Egg and Cheese Breakfast Casserole (Overnight)
This make-ahead sausage, egg, and cheese breakfast casserole is a reliable go-to for holiday mornings, brunch, and easy weekend breakfasts.
It’s assembled the night before with bread cubes, sausage, eggs, cheddar, and mushrooms—then finished with a creamy soup topping and baked low and slow until hot and set.
Sausage Egg and Cheese Breakfast Casserole
Ingredients
- 8 slices bread, cubed
- 2 cups grated cheddar cheese
- 1 1/2 to 2 lb link sausage, cut up and fried
- Fresh mushrooms or 1 can mushrooms
- 6 eggs
- 2 1/2 cups milk
- 3/4 teaspoon dry mustard
- 1/2 can cream of mushroom soup, diluted 2:1 with milk
Preheat oven: 300°F
Instructions
- Grease a casserole dish or 13×9-inch baking pan.
- Place half the cubed bread in the bottom. Top with half the cheese, then add all sausage and mushrooms.
- Add the remaining bread and top with the remaining cheese.
- Beat eggs with milk and dry mustard; pour over the top. Refrigerate overnight.
- Next day, dilute cream of mushroom soup with milk (2:1 as noted) and pour over the top.
- Bake uncovered at 300°F for 2 to 2 1/2 hours. Let stand 5 to 10 minutes before serving.
Total Cook Time - 2 to 2 1/2 hours
Equipment - casserole dish or 13×9-inch baking pan
Servings - 8 to 10
Breakfast Casserole FAQ
Do I have to refrigerate it overnight?
Overnight is best so the bread absorbs the egg mixture evenly, but you can refrigerate at least 4 hours if needed.
Can I use breakfast sausage patties instead of links?
Yes. Cook first, then crumble or chop and use the same way.
Do I bake it covered or uncovered?
Bake uncovered at 300°F so the top can brown lightly while the center sets.
How do I know when it’s done?
The center should be set and hot throughout. Let it rest 5 to 10 minutes before slicing.