Overnight Breakfast Egg Sausage Casserole ~ loaded with eggs, sausage, potatoes and cheese. Prep the night before and wakeup to a delicious breakfast!
If you already read my Overnight French Toast Casserole post, you know I’m a huge fan of the overnight casserole, not only because they’re delicious but because I don’t function well in the morning; just ask my husband. The Overnight Breakfast Egg Sausage Casserole is almost like an extra set of hands in the kitchen because it’s completely prepped the night before and bakes while you’re having your first cup of coffee.
I first made this Overnight Breakfast Egg Sausage Casserole back when we owned a cottage in a small town of about 2,500 people in Michigan’s Thumb. Bagel Shop? Not for at least 50 miles and the two diners in town were so packed with locals on Sunday mornings it would take forever to get a meal.
So whenever we had family or friends up for the weekend, this casserole would be on the table Sunday morning along with some biscuits, jam and a bowl of fruit. Oh, and coffee. . .lots of coffee. If you love a good southern side, grits would be a great addition to the table. 
The original breakfast casserole recipe came from my brother-in-law. He couldn’t believe I’d never tasted one. His recipe was delicious, easily fed our good size group and opened up a whole new world to me.
Since then I’ve added other ingredients ~ sautéed onions and bell peppers ~ extra cheese ~ and because I love the bright flavor fresh herbs bring to a dish, I include fresh parsley and dill.
It’s a big, hearty breakfast – eggs, hash browns, sausage and three kinds of cheese ~ in an easy casserole form.
One day I’d like to learn to make biscuits like I’ve eaten in the south to have with this casserole. That would be incredible.
Do you have a good biscuit recipe you’d like to share? Leave a comment please!
I served this Easy Overnight Breakfast Egg Sausage Casserole for Easter brunch along with French Toast Casserole made with brioche bread covered in a custardy-like sauce and topped with a crumbly brown sugar-butter-pecan topping. Oh man.
I halved both this Overnight Breakfast Egg Sausage Casserole and the French Toast Casserole, assembled some fruit kabobs that included marshmallow Peeps (for Easter), made a skillet of crispy hash browns and peach Bellini’s for the adults. I couldn’t have been easier.
Ingredients:
- Monterey jack cheese
- flour
- breakfast sausage
- onion
- bell peppers
- frozen hash brown cubes
- sharp cheddar cheese
- 12 eggs
- milk
- dill (dry or fresh)
- fresh parsley
- Salt and pepper to taste
- American cheese
Combine 2/3 cup of Monterey jack cheese and the flour in the bottom of a 9×13 pan.
In a large skillet, cook the sausage, onions, peppers and hash browns until the vegetables are tender and the sausage is cooked through.
Use a wooden spoon or spatula to break up the sausage as it cooks then drain any excess grease.
Sprinkle the cheddar over the top of the jack/flour mixture in the 9×13 pan. The combination forms a thin crust on the bottom of the casserole.
Whisk the eggs, milk, parsley and dill in a bowl then season with salt and pepper to taste.
Layer the sausage mixture over the cheese in the 9×13 pan then pour the eggs over the top. Dot the mixture with the cubed American cheese and the remaining Monterey jack cheese.
Cover and refrigerate up to 24 hours.
The next morning just bake at 350 for 40-45 minutes or until puffy and set. A butter knife inserted should come out clean from the center of the casserole.
I like to switch up the cheeses sometimes too ~ smoked Gouda, Asiago, creamy Havarti ~ the only constant is the American cheese because of the creaminess it adds.
NOTE: If you’re cutting the recipe in half, bake it in a 1.5 quart baking dish instead of the 9×13.
Enjoy!
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Overnight Breakfast Egg Sausage Casserole
Ingredients
- ⅔ cup + 1/4 cup of grated monterey jack cheese (divided)
- 2 tablespoons flour
- 12 ounces breakfast sausage
- 1 small onion diced
- 1 ¼ cup diced bell peppers
- 2 cups frozen hash brown cubes
- ½ pound sharp cheddar cheese grated
- 12 eggs
- 1 cup milk
- 1 tablespoon dill (dry or fresh)
- 1 tablespoon fresh parsley diced
- Salt and pepper to taste.
- ¼ pound American cheese cut in small cubes
Instructions
- Combine 2/3 cup of monterey jack cheese and the flour in the bottom of a 9×13 pan.
- In a large skillet, cook the sausage, onions, peppers and hash browns until the vegetables are tender and the sausage is cooked through. Use a wooden spoon or spatula to break up the sausage as it cooks then drain any excess grease.
- Sprinkle the cheddar over the top of the jack/flour mixture in the 9×13 pan.
- Whisk the eggs, milk, parsley and dill in a bowl then season with salt and pepper to taste.
- Layer the sausage mixture over the cheese in the 9×13 pan then pour the eggs over the top. Dot the mixture with the cubed American cheese and the remaining monterey jack cheese.
- Cover and refrigerate up to 24 hours.
- Bake at 350 for 40-45 minutes or until puffy and set. A butter knife inserted should come out clean from the center of the casserole.
- NOTE: If you’re cutting the recipe in half, bake it in a 1.5 quart baking dish instead of the 9×13.
Mary says
Consider yourself hugged! This recipe was worth waiting for…..a winner! I love the addition of fresh herbs for the color and fresh taste. We’re going to enjoy this dish! Pinned. Thanks for sharing. Have a good week.
Bernie says
Awww thanks Mary! The virtual hug and your kind words are much appreciated 🙂 Enjoy the rest of your week and let’s chat again soon, friend.