Overnight Egg Sausage Bake
Start your day off right with this hearty and flavorful Overnight Egg Sausage Bake, a make-ahead breakfast casserole that’s perfect for busy mornings or feeding a crowd. Packed with savory breakfast sausage, fluffy bread cubes, rich cheddar cheese, and a deliciously seasoned egg custard, this dish is assembled the night before and baked to golden perfection the next day. The combination of garlic powder, parsley, and melty cheese takes each bite to the next level, while the easy overnight prep means less stress in the morning. This recipe delivers comfort in every bite and is ideal for holiday brunches, meal prep, or when you want a no-fuss, satisfying breakfast. Enjoy it warm with a side of fresh fruit or a dollop of sour cream for a complete meal!
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Recipe Information
Ingredients
- 1 pound breakfast sausage
- 6 cups bread (day-old or crusty preferred)
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon dried parsley (optional)
- 1 tablespoon butter (for greasing pan)
Instructions
Grease a 9x13-inch baking dish with the butter and set aside.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease and set the sausage aside to cool slightly.
Cut the bread into approximately 1-inch cubes and spread them evenly in the prepared baking dish.
Sprinkle the cooked sausage and 1 1/2 cups of the shredded cheddar cheese over the bread cubes, distributing them evenly.
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and parsley (if using) until well combined.
Pour the egg mixture evenly over the bread, sausage, and cheese in the baking dish. Gently press down on the mixture with a spatula to ensure the bread absorbs the liquid.
Cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate overnight (or at least 8 hours).
In the morning, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the casserole uncovered for 40-50 minutes or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes before cutting into squares and serving.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 570 mg | 44% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
