Print

Easy Overnight Breakfast Casserole Bake Recipe Perfect for Busy Mornings

easy overnight breakfast casserole bake - featured image
Print Recipe

A warm, savory breakfast casserole that you prepare the night before and bake in the morning, perfect for busy weekdays or relaxed weekends. This forgiving and customizable recipe uses simple pantry staples and delivers a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 6 cups cubed day-old bread (preferably sturdy sourdough or French bread)
  • 1 pound breakfast sausage (pork or turkey; optional for vegetarian version)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 8 large eggs, room temperature
  • 2 1/2 cups whole milk (or almond milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika (optional)
  • Optional add-ins: 1 cup fresh spinach (roughly chopped), 1/2 cup diced mushrooms, 1/4 cup chopped fresh herbs (parsley or chives)

Instructions

  1. Cook the sausage in a skillet over medium heat until browned and cooked through, about 7-8 minutes. Remove and drain on paper towels.
  2. In the same pan, sauté onions, bell peppers, and mushrooms (if using) for 4-5 minutes until softened. Let cool slightly.
  3. Cube the day-old bread into roughly 1-inch pieces and place in a large mixing bowl.
  4. Add the cooked sausage, sautéed veggies, and shredded cheese to the bread cubes. Toss gently to distribute evenly.
  5. In a separate large bowl, whisk together eggs, milk, salt, pepper, dry mustard, and smoked paprika until fully blended and slightly frothy (about 1-2 minutes).
  6. Pour the egg mixture over the bread and sausage mixture. Gently press down to ensure all bread cubes soak up the custard without being swimming in it.
  7. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  8. The next morning, preheat oven to 350°F (175°C). Remove casserole from fridge to take the chill off.
  9. Bake uncovered for 45-55 minutes until the top is golden brown and custard is set (knife inserted should come out clean).
  10. Let the casserole cool for 10 minutes before slicing and serving.

Notes

Use day-old bread to avoid sogginess; if using fresh bread, dry it in the oven at 300°F for 10 minutes. Whisk custard well to incorporate air for lighter texture. Cook sausage and veggies beforehand to reduce moisture. Let casserole sit at room temperature 15-20 minutes before baking for even cooking. If top browns too quickly, tent with foil halfway through baking. For a quicker prep, soak casserole for at least 2 hours instead of overnight.

Nutrition

Keywords: overnight breakfast casserole, easy breakfast bake, make ahead breakfast, sausage casserole, savory breakfast, busy morning recipe

Find it online: https://merrymorsel.com/easy-overnight-breakfast-casserole-bake-recipe-perfect-for-busy-mornings/