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Prepare this make-ahead sausage and egg breakfast casserole with sourdough bread at night and bake it the next morning for a quick and easy holiday breakfast the whole family will love!
This easy overnight breakfast casserole recipe is made ahead of time and baked in the morning. It’s loaded with sausage, eggs, sourdough bread and a mix of pepper jack and cheddar cheese, which makes for a delicious and easy breakfast or brunch anytime. But, this sausage egg casserole is absolutely perfect for for the holidays. And friends, the holidays will be here before you know it!
I found this easy recipe for cheesy sausage casserole with bread in my mom’s old recipe stash years ago, and we’ve been making it for Thanksgiving and Christmas breakfast ever since then.
Personally, I prefer savory breakfasts over sweet, and while I’d never pass up a homemade cinnamon roll or nut roll, I like having something savory and a little more substantial to go with it. And, now that the kids are older, they like breakfast casseroles as much as I do!
Why you’ll love this sausage breakfast casserole
This sausage egg and cheese breakfast casserole is delicious and kid friendly. Plus, it’s super easy to prepare in advance and makes getting breakfast on the table much easier — you can even freeze it for later.
We like to pop it in the oven on Christmas morning and enjoy after opening presents.
It’s easy to transport and perfect for potlucks and any family gathering
What You’ll Need
Here’s everything you will need to make the casserole. Full amounts are listed in the printable recipe card below.
- Breakfast sausage — I use ground sausage, but you can also use links and cut them into slices. Either pork or turkey sausage will work.
- Eggs — use large, not extra large for best results
- Milk — I use 2 percent or whole milk, but half and half will also work.
- Sourdough bread — Cut into large pieces. I use homemade sourdough or sandwich bread when I can, but store bought is fine. Just be sure it’s not super fresh, or it won’t absorb the egg mixture and will be soggy.
- Cheese — a mix of cheddar and pepper Jack adds extra flavor. You can use your favorite cheese, though
- Spices — salt, black pepper, Italian seasoning and dried onions
How to Make Sausage and Egg Breakfast Casserole
- Cook the sausage in a skillet
- Whisk the egg mixture in a large bowl
- Layer all the ingredients in a greased baking dish
- Pour egg mixture over casserole, place in the fridge, and bake in the morning
Delicious, followed recipe exactly and it turned out great. The whole family enjoyed it before church. Thank you!
Variations
This is a basic sausage and egg casserole recipe, but the possibilities for jazzing it up are endless. You can use regular bread instead of sourdough, and it’s easy to vary the cheese.
Add some bell peppers or green chiles for a more Southwestern vibe.
Storage
Store leftovers in an airtight container in your refrigerator. It keeps for 3-4 days. We usually reheat individual portions in the microwave. You can freeze leftover casserole for up to 3 months.
More Breakfast Casserole Recipes
I love this Lemon Blueberry Bagel Breakfast Casserole for spring and Easter. We also like this ham strata and easy hashbrown casserole and this cinnamon roll casserole is perfect if you want something on the sweet side.
Sausage and Egg Breakfast Casserole with Sourdough
Ingredients
- 1 pound breakfast sausage
- 1 tablespoon dried minced onions
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 6 large eggs
- 1 ½ cups milk
- 6 slices sourdough bread, cut into large squares
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
Instructions
- Crumble sausage into a large skillet, season with minced onions and Italian seasoning, and cook until brown and slightly crisp
- Drain sausage on a paper towel-lined plate, and set aside
- In a large mixing bowl, whisk the eggs, milk, salt and pepper together
- Place the cut bread evenly in a lightly greased 9 x 13-inch baking dish or casserole dish, and top with sausage and shredded cheese
- Pour egg mixture evenly over the top, cover with plastic wrap, and refrigerate overnight
- The next morning, take casserole out of fridge, remove cover, and pre heat oven to 350℉
- Bake for 45 minutes or until golden brown and heated through. Internal temperature should be at least 160℉
- Remove from oven, and allow to rest for 5 minutes before slicing
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This make ahead sausage sourdough breakfast casserole is a big hit with my crew. I hope you enjoy is as much as we do! For more easy recipes, sign up for the free weekly newsletter!
I made this today for New Years Eve Day brunch. It’s a definite keeper and so easy!
I’ll be making it again!
Thanks so much, Lori. Glad you liked it! 🙂
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Miz Helen
We love a breakfast casserole and you are right with the holidays coming this will be a perfect recipe to have on hand. Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
This would be perfect for Christmas morning!
I LOVE all make ahead breakfast recipes! This casserole looks amazing!
This looks so delicious! Perfect for breakfast!
Make ahead breakfasts are the best – loving the sausage and sourdough combination.
I love having a delicious breakfast all ready for the morning.
Same here, and it’s a huge timesaver!
Make ahead breakfast casseroles are perfect for the holidays when you’ve got family and friends visiting!
Exactly, and they always go fast, too!
Loving this make ahead breakfast has meat in it! So many option are just bread so this is perfect for my boys!!