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!

Sliced overnight breakfast casserole on the counter.

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The Best Breakfast Casserole Recipe

If you’re looking for an all-in-one hearty breakfast that serves a crowd, this easy 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 tater tot breakfast casserole, cheesy Amish breakfast casserole or this egg and potato breakfast casserole. 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

Breakfast casserole recipe ingredients including eggs, cheese, sausage, milk, onion, peppers and cheese.

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 casserole recipe.
  • 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

Brown sausage in a skillet over medium heat, breaking it up as it cooks. Remove to a bowl, then add butter to the same pan and cook the onions, bell peppers and potatoes until tender. Stir in the green chiles and cooked sausage, then transfer everything into a buttered baking dish.

Whisk eggs, milk, salt and pepper together until fully combined and pour evenly over the filling. You want the egg mixture to work its way down through the layers, so don’t rush.

Browned breakfast sausage with sautéed onions and bell peppers in a skillet.
Whisked eggs being poured over sausage and potato mixture in a white baking dish.

Scatter the spinach over the top, then finish with a generous layer of shredded cheddar. Cover tightly with foil and refrigerate overnight.

Pull the dish out while the oven preheats to 325°F so it’s not ice cold going in. Bake covered for 45 minutes, then remove the foil and bake another 10-15 minutes until the top is golden and a toothpick comes out clean.

Unbaked breakfast casserole topped with shredded cheddar cheese ready to refrigerate overnight.
Baked breakfast casserole recipe with melted cheese in a white baking dish.

Make Ahead Tip: I often make this the night before and refrigerate it overnight, but it can be stored in the fridge for up to 24 hours before baking. Set it on the counter while the oven preheats so the casserole bakes more evenly and you’re not adding extra time to get the center cooked through.

Top down view of a breakfast casserole recipe baked and ready to serve.

Recipe Tips

  • Don’t skip draining any excess grease from the sausage or your make ahead breada casserole will turn out oily.
  • Test for doneness by inserting a knife into the center of the casserole. The knife should come out clean if it’s ready.
  • Let it rest for a few minutes before slicing, this is what keeps it from falling apart on the plate.
  • Serve plain or top with sliced avocado, salsa, cilantro or sour cream

Variations

  • For a breakfast strata, 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.
  • You could also substitute the breakfast sausage with ground turkey or Italian sausage.
  • Feel free to add in any vegetables you’d like. Some of my favorites to add are mushrooms, chopped asparagus or broccoli. 
A slice of make ahead breakfast casserole on a plate.

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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See all
Slice of overnight breakfast casserole.

Make Ahead Breakfast Casserole

5 from 40 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
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 holidays!
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: This dish can be made up to 24 hours in advance. Simply cover and refrigerate before baking.
Storing: Leftovers will keep in the fridge for 3-4 days, stored in an airtight container.
Freezing: To freeze, cut into individual portions, wrap each in foil and store in an airtight container for up to 2 months.
Reheating: Warm in the microwave for a few minutes or in the oven covered with foil to keep the top from over-browning.

Nutrition

Calories: 211kcal, Carbohydrates: 28g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 173mg, Sodium: 417mg, Potassium: 301mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1120IU, Vitamin C: 29.5mg, Calcium: 53mg, Iron: 2.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.