This make-ahead breakfast casserole is easy to assemble the night before with sausage, potatoes, eggs and cheese then bake in the morning. Perfect for the holidays!
Overnight Breakfast Casserole with Sausage
If you’re looking for an all-in-one hearty breakfast that serves a crowd, this make-ahead breakfast casserole can be made the day before then baked in the morning! It’s so flavorful from the breakfast sausage and green chiles.
Other make-ahead breakfast casserole recipes we love include this breakfast strata, tater tot breakfast casserole and egg and potato breakfast casserole. They are so easy to make, just assemble, refrigerate overnight and bake in the next morning!
Why I Love This Recipe
- Make ahead. The beauty of overnight breakfast casserole recipes like this one, my easy breakfast casserole or eggs benedict bake is that it’s assembled in advance!
- Feeds a crowd. Big enough for 8 generous servings, this make-ahead breakfast casserole can feed a crowd. I love to serve it for a holiday brunch!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Sausage: Breakfast sausage adds great flavor and protein, but you could use baked ham or bacon.
- Veggies: Chopped onions, bell peppers and green chiles are sauteed in butter, making them perfectly tender and flavorful. I also like to sneak in some chopped spinach before baking.
- Potatoes: You can use diced or shredded hash brown potatoes, although I tend to use diced potatoes in this make-ahead breakfast bake.
- Eggs: Make sure you’re using large, fresh eggs for the best flavor and texture. These get mixed with a little bit of milk to make them creamier, as well as a dash of salt and pepper.
- Cheese: A sprinkle of shredded cheddar cheese on top is the perfect finishing touch for this make-ahead breakfast casserole. It gets nice and melty as it bakes!
How to Assemble a Make-Ahead Breakfast Casserole
- Sauté. Brown sausage and add to a bowl once finished. Add butter to the same skillet and saute onions, bell peppers and potatoes until tender. Pour in green chiles, and cooked sausage. Transfer the mixture into a buttered 9×9″ baking dish and place in the fridge to chill slightly.
- Pour. In a medium bowl, whisk together the eggs, milk, salt and pepper. Then pour the eggs over the sausage mixture in the baking dish.
- Top. Next, sprinkle spinach over the top. Then add the shredded cheese. Cover with foil and store in the fridge overnight.
- Bake. When ready to bake, preheat the oven to 325°F and bake for 45 minutes. Remove foil and bake additional 10-15 minutes, or until toothpick comes out clean. Before serving, let stand for a few minutes to set completely.
Recipe Tips and Variations
- Store this overnight breakfast casserole in the fridge for about 24 hours before baking. Bring slightly to room temperature about 30 minutes before baking.
- Test for doneness by inserting a knife into the center of the casserole. The knife should come out clean if it’s ready.
- Serve make-ahead breakfast casserole plain, or add toppings such as sliced avocado, salsa, cilantro or sour cream.
- Swap potatoes for cubed bread. You’ll need about 2-3 cups.
- Use a different cheese such as sharp cheddar cheese, Monterey jack, colby or mozzarella.
Storing Leftovers
- Storing: Any leftovers will keep in the fridge for about 3-4 days. Make sure to cover your pan with a lid or wrap tightly in aluminum foil or plastic wrap.
- Reheating: You can either warm for a few minutes in the microwave or the oven. If using the oven, I would recommend covering with foil so the top doesn’t brown too much.
More easy breakfast ideas to try include breakfast casserole with biscuits, cheesy ham and broccoli frittata or this delicious sausage breakfast pizza.
More Make Ahead Breakfast Recipes
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Make Ahead Breakfast Casserole
Video
Ingredients
- ½ pound breakfast sausage
- 2 Tablespoons butter
- ½ cup chopped onion
- 1 cup chopped bell peppers
- 1 ½ cups frozen potatoes (cubed or shredded, thawed)
- 4.5 ounce can chopped green chiles
- 8 large eggs
- ⅓ cup milk
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup chopped spinach (optional; add more if desired)
- ½ to 1 cup shredded cheddar cheese
Instructions
- Brown sausage. Butter a 9×9" (or 8×10") baking dish and set aside. Cook 1/2 pound meat in fry pan over medium heat. Once cooked through, remove to a bowl.
- Saute veggies. Add 2 Tablespoons butter to the pan with 1/2 cup onions. Cook for 2 minutes. Then add 1 cup bell peppers and cook an additional 2 minutes.
- Add potatoes. Next mix in 1 1/2 cups potatoes and cook until heated through, about 3 minutes. Stir in the sausage and 4.5 ounce green chiles and then pour into the baking dish. Place in the refrigerator to cool slightly, before adding the eggs.
- Whisk eggs. Whisk 8 eggs, 1/3 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper in bowl. Then pour over the sausage mixture in the baking dish.
- Add cheese. Sprinkle 1/2 cup chopped spinach over the top. Next add 1 1/2 cups – 2 cups cheese. Cover with foil and then refrigerate until ready to bake.
- When ready to bake, preheat the oven to 325°F. Set the pan on the counter while the oven is preheating. Then bake for 45 minutes. Remove foil and cook an additional 10-15 minutes, or until a toothpick comes clean. Let stand a few minutes before serving and then slice.
Notes
- Meat: You could also substitute with ground turkey or Italian sausage. You could even substitute with diced ham or bacon too.
- Vegetables: Feel free to add in any vegetables you’d like. Some of my favorites to add are mushrooms, chopped asparagus or broccoli.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Christmas, Easter, Eggs, Gluten-Free, Make Ahead, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is one of my favorite breakfasts to make for the holidays! It’s easy and SO delicious.
It’s so yummy! So glad you like it!
Such a perfect day starter!! Everyone at my house loved it!
I’ve made this so many times I can’t even count. It’s my go to to bring to brunch, for birthdays and holidays too!
Thanks for the review! It’s such a yummy dish to share with others :)
Love this recipe! So yummy and so nice that you can prep it ahead of time. I’m not usually a big breakfast person but I love when I have leftovers of this in the fridge!
you say this can be made ahead of time and served the next day…do we completely make it…like BAKE it and then REHEAT or just have all the ingredients raw/wet and poured into dish and then refrigerate and bake it the next day?
Hi Cindy! I prepare all of the ingredients raw/wet and then refrigerate and bake in the morning!
How do you make it ahead?
Hi Rose! You can prepare the breakfast casserole the day before, refrigerate it overnight and then pop it in the oven in the morning.
Do you know how many eggs if you made a 9×13? Thanks!
Hi Emily! I would double the recipe for a 9×13, so 16 eggs!
What’s the shelf-life of this? I travel a lot and make the coming weeks meals on the Sunday before, so 3-5 days is great. For this recipe, I will likely use bacon or ham.
Thanks!
This recipe freezes well! I would recommend cutting into squares and wrapping each one in foil or plastic wrap and then storing in an airtight container in the freezer. It will last a couple months. :)
Delicious & easy!! Skipped the green chilies (couldn’t find any) and left out the cheese (this way, family could add whatever cheese that they wanted after it was done baking in the oven), and it turned out great. Family loved this. Will make again.