Skip to content
Easy overnight breakfast casserole with sausage, eggs, and cheese. No-soggy, make-ahead, freezer-friendly brunch bake for holidays or meal prep.
Meet your new brunch MVP: a foolproof breakfast casserole that’s savory, cozy, and wildly flexible. This easy breakfast casserole layers toasty bread or hash browns with sausage, fluffy eggs, and melty cheese for a crowd-pleasing bake that works for Christmas morning, weekend brunch, or meal prep. It’s the kind of overnight breakfast casserole that never fails at potlucks and makes hosting a breeze. Ready to see what makes this version extra good and how to tailor it for gluten-free, dairy-free, vegetarian, or high-protein needs?
What Makes This Breakfast Casserole Special?
Why this one wins: I tested all the usual suspects—bread vs. hash browns, cream vs. milk, rest times, and baking temps—so you get a no-soggy, golden-topped brunch casserole every time.
- No-soggy guarantee: Smart ratios and a quick toast of the base keep the center custardy and the edges crisp.
- Overnight or same-day friendly: Assemble up to 24 hours ahead (or bake right away) for a true make-ahead breakfast casserole.
- Hash browns or bread: Choose a classic sausage egg cheese casserole with cubed bread, or go full hashbrown breakfast casserole.
- Freezer-tested: Freeze unbaked or baked slices for grab-and-go meal prep breakfast.
- Flavor-forward: Garlic, onion, and a hint of Dijon make this far from basic.
- Diet-friendly options: Gluten-free, dairy-free, and vegetarian swaps that keep texture on point.
- Scales like a champ: Works in 8×8, 9×13, or two pans for an easy Christmas breakfast casserole.
- Temperature you can trust: Pull at 165°F/74°C in the center for set-but-tender eggs.
Ingredient Notes
Build bold flavor from the start: here’s how to pick the best ingredients for an easy brunch casserole that tastes like you fussed.
- Bread choice: Day-old French bread, sourdough, brioche, or croissants give structure and richness; go GF with sturdy gluten-free loaves.
- Hash browns: Shredded or diced, thawed and patted dry; go for plain, not seasoned, so you control the salt.
- Sausage: Mild, hot, turkey, or chicken sausage all work; crumble finely for even bites.
- Eggs: The backbone of the custard; room temp eggs whisk smoother and bake more evenly.
- Milk + cream: Whole milk plus a splash of cream = tender set without greasiness; dairy-free milk works with a tablespoon of olive oil.
- Cheese: Sharp cheddar for classic vibes; mix in Monterey Jack, Gruyère, or pepper jack for melt and flavor.
- Veggies: Bell peppers, onions, spinach, and mushrooms add color and nutrition; sauté to drive off moisture.
- Aromatics: Garlic and green onions add depth without overpowering the eggs.
- Seasoning: Dijon, salt, black pepper, paprika, and a pinch of nutmeg make the custard sing.
- Fresh finish: Chives, parsley, or salsa for serving keeps everything bright.
How To Make Breakfast Casserole
Here’s the game plan: simple steps, big payoff. This is the easy breakfast bake you’ll memorize after one go.
- Prep the pan: Grease a 9×13-inch baking dish and heat the oven to 350°F/175°C. If baking later, line with parchment for easy lifting.
- Toast the base: Lightly toast cubed bread on a sheet pan for 8 to 10 minutes, or par-bake thawed hash browns for 15 minutes. This prevents sogginess.
- Cook the sausage: Brown sausage over medium heat, breaking into small crumbles. Drain excess fat so the casserole isn’t greasy.
- Sauté the veg: In the same pan, cook onion and peppers with a pinch of salt until tender; add garlic for the last 30 seconds.
- Whisk the custard: In a large bowl, whisk eggs, milk, cream, Dijon, salt, pepper, and paprika until smooth and airy.
- Layer the base: Add toasted bread or hash browns to the dish. Scatter sausage and sautéed veggies over top.
- Add the cheese: Sprinkle most of the cheese between layers for even melt; save some for the top.
- Pour and rest: Pour the custard evenly over everything. Press lightly so all cubes get a soak. Rest 10 minutes (or cover and chill up to 24 hours).
- Bake to perfection: Top with remaining cheese and bake 40 to 50 minutes, until golden and the center reads 165°F/74°C and only a slight jiggle remains.
- Cool and slice: Rest 10 minutes so it sets cleanly. Garnish with chives and serve with fruit or a simple salad.
Pro Tips
- Prevent sogginess: Toast the base, sauté veg to remove moisture, and avoid overloading with dairy.
- Salt smart: Sausage and cheese are salty; season the custard lightly, then adjust at the table.
- Make it overnight: Chill tightly covered 8 to 24 hours; add 5 to 10 minutes to bake time if very cold.
- Crispy top: Broil 1 to 2 minutes at the end if you love extra browned cheese.
- Internal temp: Pull at 165°F/74°C for custardy, not dry, eggs.
- Crowd-size math: For 8×8, halve the recipe and bake 28 to 35 minutes; for two 9×13 pans, double and rotate halfway.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make mornings effortless: this brunch casserole is tailor-made for prep, freezing, and quick reheat.
- Refrigerate: Cover leftovers and chill up to 4 days.
- Freeze baked: Cool, slice, wrap tightly, and freeze up to 2 months.
- Freeze unbaked: Assemble in a freezer-safe dish, wrap well, freeze up to 2 months, thaw overnight before baking.
- Reheat slices: Microwave 45 to 60 seconds or bake at 325°F/163°C for 10 to 12 minutes.
- Reheat whole: Cover with foil and warm at 325°F/163°C for 20 to 30 minutes.
- Meal prep: Portion into containers with fruit or greens for grab-and-go breakfast.
Variations & Substitutions
Customize the vibes: turn this into your signature overnight breakfast bake with these swaps and flavor spins.
- Gluten-free: Use gluten-free bread or hash browns and confirm sausage is GF.
- Dairy-free: Use unsweetened almond or oat milk plus 1 tablespoon olive oil; swap cheese for a melty DF alternative.
- Vegetarian: Skip sausage and add sautéed mushrooms, spinach, and sun-dried tomatoes; a sprinkle of feta is great.
- Mediterranean: Spinach, olives, roasted red peppers, oregano, and feta or mozzarella.
- Southwest: Pepper jack, green chiles, corn, black beans, and a dash of cumin; top with salsa and avocado.
- Everything bagel: Use bagel cubes, add caramelized onions, and sprinkle everything seasoning on top.
- Hash brown base: Press thawed, dried hash browns into the pan with a drizzle of butter; par-bake for a crispy crust.
- Croissant or brioche: For a richer Christmas morning breakfast casserole, use buttery croissant chunks.
- High-protein: Add extra egg whites and swap turkey sausage; keep the cheese modest.
- Lower-calorie: Use 2% milk, lean protein, and pile on veggies.
- Kid-friendly: Mild sausage, sweet bell peppers, and cheddar keep it classic.
This easy breakfast casserole gives you brunch-hero energy with minimal effort. It’s savory, make-ahead, freezer-friendly, and endlessly customizable—from sausage egg cheese casserole to a veggie-loaded dairy-free breakfast bake. If holiday entertaining had a cheat code, this is it.
FAQ
Can I assemble this overnight?
Short answer: yes. Cover and chill 8 to 24 hours, then bake cold from the fridge and add 5 to 10 extra minutes if needed.
Bread or hash browns—which is better?
For classic texture: use day-old bread. For diner vibes: use crispy hash browns. Both are great as long as you toast/par-bake first to avoid soggy middles.
How do I prevent a soggy casserole?
Three big moves: toast the base, sauté veggies to cook off moisture, and don’t drown it in dairy. Bake until the center hits 165°F/74°C.
Can I make this gluten-free or dairy-free?
Gluten-free: use GF bread or hash browns. Dairy-free: use unsweetened almond or oat milk plus a DF cheese or skip cheese and add extra veg for body.
What size pan and bake time should I use?
Standard: 9×13-inch pan, 40 to 50 minutes at 350°F/175°C. Half batch: 8×8-inch, 28 to 35 minutes. Always check for 165°F/74°C in the center.
Can I freeze it?
Baked: cool, slice, wrap, and freeze up to 2 months. Unbaked: assemble, wrap well, freeze, thaw overnight, and bake as directed.
Why is the center still jiggly?
No panic: if the temp is below 165°F/74°C, bake a bit longer and tent with foil if the top is browning too fast. Rest 10 minutes before slicing so it sets.
Can I skip the sausage?
Absolutely: try sautéed mushrooms, spinach, and peppers for a vegetarian brunch casserole. Add feta or extra cheddar for richness.
Breakfast Casserole
Easy overnight breakfast casserole with sausage, eggs, and cheese. No-soggy, make-ahead, freezer-friendly brunch bake for holidays or meal prep.
Print
Pin
Rate
Servings: 12 servings
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients
Ingredients
- Cooking spray or butter, for greasing
- 1 lb bulk breakfast sausage
- 1/2 medium yellow onion, finely chopped
- 1/2 green bell pepper, diced
- 6 cups frozen shredded hash browns, thawed and patted dry
- 2 cups shredded sharp cheddar cheese
- 8 large eggs
- 2 cups milk whole or 2%
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 green onions, thinly sliced for topping, optional
Instructions
- Heat oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and cooked through. Drain excess grease.
- Add the chopped onion and diced bell pepper to the skillet and sauté with the sausage for 3–4 minutes, until slightly softened. Remove from heat.
- Spread the thawed, dried hash browns evenly in the prepared baking dish. Scatter the sausage-and-vegetable mixture over the top, then sprinkle with the shredded cheddar.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Slowly pour the egg mixture evenly over the casserole.
- Cover the dish with foil and bake for 20 minutes. Uncover and continue baking 20–25 minutes, until the center is set and the top is lightly golden.
- Let rest for 10 minutes. Garnish with sliced green onions, slice into squares, and serve warm.
Notes
Make ahead: Assemble, cover, and refrigerate up to 24 hours; bake cold from the fridge, adding a few extra minutes if needed. Freezer: Assemble (unbaked), wrap well, and freeze up to 2 months. Thaw overnight in the fridge before baking. Variations: Swap sausage for cooked bacon or diced ham; add mushrooms or spinach; use Monterey Jack, pepper jack, or a cheddar blend. For crisper edges, pre-bake the hash browns for 10 minutes before layering.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Want more brunch wins: peek around my kitchen for more ideas that play nice with this easy brunch casserole.
