Overnight Breakfast Casserole
Overnight Breakfast Casserole

Whether its Christmas, Easter or any big family gathering morning, this quick and easy overnight breakfast casserole is a quick and hearty dish for any occasion!

On those mornings, there never seems to be enough time to make breakfast – and its so much better to spend quality time with your family and friends.  But don’t fear, you don’t have to buy store-bought donuts to feed everyone.  This recipe will make you the star  of the day!  It takes minutes to prepare the night before, and the only thing left to do is put it in the oven the next morning.  So while the toys are being assembled on Christmas – your breakfast is cooking and you are spending time where it is important – with each other.

OVERNIGHT BREAKFAST CASSEROLE

Ingredients:

Ingredients being layered then covered and placed in the refrigerator overnight
Ingredients being layered in a 9×13 pan

6 slices bread
1 lb. ground sausage, cooked & drained
1/4 c. green pepper, chopped (opt.)
1 onion, chopped (opt.)
1 c. (8 oz.) sharp cheddar cheese, grated
6 eggs
2 c. milk
1 tsp. salt
1/4 tsp. black pepper

Directions:

Layer ingredients in a 13″x9″x2″ casserole dish in the following order: bread, cooked sausage, green pepper, onion, and cheese. Beat together eggs, milk, salt and pepper; pour over layers. Cover with foil and refrigerate overnight. Bake, uncovered at 350 degrees for 35 minutes.

**You can add whatever ingredients that you prefer. For example, you can add mushrooms, spinach, salsa, etc.  Basically, whatever you would use in an omelet.

Enjoy!

Mary

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Overnight Breakfast Casserole
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Ingredients
  1. 6 slices bread
  2. 1 lb. ground sausage, cooked & drained
  3. 1/4 c. green pepper, chopped (opt.)
  4. 1 onion, chopped (opt.)
  5. 1 c. (8 oz.) sharp cheddar cheese, grated
  6. 6 eggs
  7. 2 c. milk
  8. 1 tsp. salt
  9. 1/4 tsp. black pepper
Instructions
  1. Layer ingredients in a 13"x9"x2" casserole dish in the following order: bread, cooked sausage, green pepper, onion, and cheese.
  2. Beat together eggs, milk, salt and pepper; pour over layers. Cover with foil and refrigerate overnight.
  3. Bake, uncovered at 350 degrees for 35 minutes.
Notes
  1. You can add whatever ingredients that you prefer. For example, you can add mushrooms, spinach, salsa, etc. Basically, whatever you would use in an omelet.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

18 thoughts on “Overnight Breakfast Casserole Recipe – Quick, Simple & Delicious!

    • November 30, 2016 at 1:49 pm
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      Yes you would just have to increase the baking time. Be sure to cover the top for part of the baking so it doesn’t get too brown.

  • November 6, 2015 at 8:13 am
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    This is very similar to a casserole I make for the office occasionally. We have several people who can’t do gluten or are wheat intolerant. You can substitute Rice Chex for the bread and it’s just as good!

    • November 8, 2015 at 8:09 pm
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      Thanks for the great idea Cyndy! We do have a lot of readers who are gluten free so this will be very helpful!

    • December 2, 2016 at 8:25 am
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      Oh, love that idea as a have Celiac and can’t do bread.

  • October 19, 2015 at 3:18 am
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    I used to do this recipe (years ago) but used ham on the bread. Everything else the same. Thanks for reminding me about this recipe. Family much bigger now and this will be a great one to use when they all visit.

  • February 17, 2015 at 10:00 am
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    This is n my oven right now! I hope it is amazing! Perfect 4 a snow day!!!!

    • February 17, 2015 at 12:24 pm
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      That is great Dee! Hope you like it as much as we do!

  • January 28, 2014 at 10:52 pm
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    I made this for the morning of our “Blizzard”…..what a treat for my son when he came home from working nights! This was soooo good!

  • December 24, 2013 at 6:45 pm
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    I used hash browns and perhaps made the mistake of making it on the morning that we ate it, in that it was quite runny. I also used quite a few vegetables which were still crisp (zucchini, asparagus) so perhaps should have used a double layer of the hash browns. But it went down well and I have lots of leftovers to enjoy!

  • November 11, 2013 at 10:19 pm
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    And I use hashbrowns. They are not as soggy as light bread when you remove it from the oven (likewise for crescent rolls which are not soggy either).

    • January 19, 2014 at 2:36 pm
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      When you substitute hash browns for bread, how muc hash browns do you use and do you thaw them out before assembling casserole

  • November 4, 2013 at 8:58 am
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    I love this recipe, except I use a tube of crescent rolls for the bottom instead of bread

  • December 27, 2012 at 12:23 am
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    I love breakfast’s like this. I need to try this one, sounds yummy! Thanks so much for sharing it on “I Gotta Try That” Have a Happy New Year!
    Marcie

  • December 22, 2012 at 8:23 am
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    love this dish but we put in shredded potatoes or frozen shredded hash browns have a wonderful christmas

  • December 21, 2012 at 3:38 pm
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    I love one-dish mixtures that take little time and feed the body and soul! Wishing you a wonderful Christmas!

  • December 21, 2012 at 3:00 pm
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    Thanks so much for sharing this recipe. I was looking for something like this for Christmas breakfast so I am going to try this one. I will have a house full, 13 plus my husband and I so I will have to make two pans. Sounds yummy.

  • December 21, 2012 at 9:43 am
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    Hi Mary! This looks delicious! I think it’s a wonderful idea for Christmas morning! Thanks for sharing! Happy Holidays! Blessings from Bama!

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