Overnight Breakfast Casserole with Sausage & Eggs (Make-Ahead Brunch Bake)
This Overnight Breakfast Casserole with Sausage & Eggs is a delicious and convenient make-ahead brunch bake perfect for feeding a crowd. Loaded with savory sausage, eggs, cheese, and veggies on a bed of English muffins, it’s easy to prepare the night before and bake fresh in the morning. Serve with fruit, yogurt, and orange juice for a complete, budget-friendly breakfast.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 65 mins plus overnight refrigeration
- Yield: 12 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base
- 6 English Muffins, halved and cut into cubes
- 1/4 cup butter, melted
Sausage & Vegetables
- 16 oz roll of Breakfast Sausage (original or spicy)
- 1/2 cup red or green pepper, diced
- 1/2 cup onion, chopped
Egg Mixture
- 12 large eggs
- 2 cups milk
- 1/2 teaspoon ground mustard
- Salt, to taste
- 1/2 teaspoon pepper
Cheese & Garnish
- 2 cups Colby Jack cheese
- Optional: parsley to top
Instructions
- Prepare the base: Spray a 9×13 inch baking pan with cooking spray. Spread the English muffin cubes evenly in the pan and drizzle with melted butter. Set aside to absorb the butter.
- Cook the sausage: In a skillet over medium heat, brown the breakfast sausage until fully cooked and no longer pink, breaking it up into small pieces. Drain excess grease.
- Assemble the casserole: Sprinkle the cooked sausage evenly over the English muffin cubes. Add the diced peppers and chopped onions on top, then sprinkle the shredded Colby Jack cheese evenly over the layers.
- Make the egg mixture: In a large bowl, whisk together the eggs, milk, ground mustard, salt, and pepper until fully combined and slightly frothy.
- Combine and refrigerate: Pour the egg mixture evenly over the assembled ingredients in the baking pan. Cover the pan tightly with plastic wrap or foil and refrigerate it overnight to let the flavors meld and the mixture soak into the bread.
- Bake the casserole: The next morning, preheat your oven to 350ºF (175ºC). Remove the casserole from the refrigerator and bake uncovered for 45 to 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Serve: Let the casserole cool for a few minutes, optionally sprinkle with fresh parsley for garnish, and cut into 12 servings. Serve warm with your favorite breakfast sides like fruit, yogurt, and orange juice.
Notes
- For a spicier kick, use spicy breakfast sausage.
- You can prepare this casserole up to 24 hours in advance for the best flavor and texture.
- Feel free to swap Colby Jack cheese with cheddar or a cheese blend of your choice.
- Ensure the egg mixture fully covers the bread and sausage for a custardy texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month; reheat thoroughly before serving.