Overnight Bacon and Sausage Breakfast Casserole
A quick and easy make-ahead breakfast casserole loaded with savory bacon, sausage, eggs, and cheese. Perfect for busy mornings and cozy brunches, this casserole packs rich flavors and a golden, melty finish.
Ingredients
Main ingredients
- 6 large eggs your base for that custardy texture
- 2 cups whole milk gives creaminess and helps everything bind
- 1 teaspoon mustard just enough twist to brighten the taste
- 1 teaspoon salt brings out all those flavors
- ½ teaspoon freshly cracked pepper for that little punch
- 6 slices white bread cubed, soaking up all the yum
- 1 ½ cups shredded cheddar cheese plus more for topping if desired, sharp and melty
- 16 oz breakfast sausage cooked and drained, hearty and seasoned
- 8 oz bacon cooked and chopped, adds smoky, crispy goodness
Instructions
Instructions
- Grease a 9×13 baking dish with non-stick spray, set aside.
- In a large bowl, beat eggs. Add the milk, mustard, salt, and pepper, and stir until combined. Fold in the bread cubes, cheese, cooked sausage and bacon.
- Pour into prepared baking dish and cover and place in the refrigerator for 8 hours or overnight.
- Remove casserole from the refrigerator 30 minutes before baking and let rest on the counter.
- While casserole sits, preheat oven to 350°F (175°C).
- Remove the plastic wrap and throw some more cheese on top if you want — extra cheesy mornings are the best mornings.
- Bake uncovered for 45-50 minutes till set and golden brown.
- Once it’s out, let it cool a few minutes before slicing. This rest step is key to hold everything together.
- Serve immediately.
- Store any leftovers in refrigerator and reheat using microwave, but best served fresh.
- Alternatively, reheat in the oven at 350°F for 10-15 minutes covered with foil if you want it warm and a little crisp.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions tightly wrapped for up to 2 months. Thaw overnight before reheating.