Overnight Sausage and Egg Casserole

This easy overnight casserole is layered with bread, cheese, crumbled sausage and green chilis, and soaked in a seasoned egg custard overnight.  It couldn’t be simpler to put together and the best part is in the morning when your kitchen is clean and your dishes are done and all you have to do is pop it in the oven!  The popular casserole is a staple on many people’s holiday tables.  At my house, it’s been our Christmas morning breakfast for over 40 years, and we love it on Easter and other special occasions, too.  Wouldn’t be a holiday without it!
baked sausage and egg casserole

Let’s Assemble!:

This easy overnight casserole starts with bread.  While most similar casseroles call for dried out french bread, I actually recommend basic everyday soft white sandwich bread fresh from the bag. You’ll cut off the crusts, butter one side, and place the pieces butter-side-down in a 9×13 baking dish.

Cutting Crusts off Bread


You’ll need a lot of cheese!  I call for a mix of Jack and Cheddar.  That’s my favorite combination, but in a pinch I’ve also used Colby Jack, and it would also be great with some pepperjack in there.  Experiment if you’d like to, but the classic way is terrific!  My one tip: I do not recommend pre-shredded cheese in a bag for this recipe.  Shredding directly from a block of cheese will produce better results.

Shredding Cheese


There are always a lot of questions when I have recipes that call for sausage of any kind. It’s probably because there are so many different types: breakfast sausage, Italian sausage, sausage in links, sausage in castings, sausage in tubes, sausage in 8 different sections of the supermarket!  You’ll find this sausage in the fridge section, usually near the bacon.  Avoid sausages with flavors like maple.  I only use Jimmy Dean because that’s what my Mom always used and we like the flavor the best!  It looks like this (you may use their low-sodium/low-fat version if you prefer):

Jimmy Dean Sausage

Green Chilis

You find tiny cans these near the jarred salsa at the grocery store. I don’t bother draining the tiny can, just use your hands to grab the chilis from the can and sprinkle onto the casserole, the juice that comes with it is just fine

Egg mixture

Finally you’ll whisk together eggs, milk, and some spices and seasonings.  Stir the egg mixture immediately before pouring on top of the assembled casserole. Otherwise all the spices will all gather in one spot and drop onto one single piece of casserole!

Pouring eggs on Overnight Casserole

Refrigerate and Bake

It then goes in the fridge overnight (no, you may not skip this step) and in the morning you just pop it into the oven and have a gorgeous breakfast or bunch in under an hour!

serving overnight breakfast cassseroled

What to serve with Overnight Sausage and Egg Breakfast Casserole:

Check out our index of dishes for Breakfast and Brunch for more great holiday ideas!

square serving of breakfast casserole on a plate

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overnight casserole serving


An easy overnight casserole with crumbled sausage, eggs, and cheese.


68 slices plain white sandwich bread
Very soft butter for buttering slices
2 cups shredded jack cheese (not pre-shredded from a bag)
2 cups shredded cheddar cheese (not pre-shredded from a bag)
12 oz pork sausage, crumbled and browned (I use Jimmy Dean)
1 4-oz can green chiles
6 large eggs
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard


Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9×13 baking dish. You want the bottom of the pan covered with no big gaps, so cut up some pieces like a puzzle to cover the whole pan.

Grate your cheese and sprinkle it evenly over the top of the bread.  Spread the browned sausage on top of that. Open your can of green chilis and use your hands to sprinkle them over the top of the casserole.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.  Give the mixture a final whisk before immediately pouring evenly on top of the assembled casserole.

Cover well and place in the refridgerator overnight.

In the morning preheat your oven to 350 degrees.  Bake (uncovered) for 50-60 minutes. You’ll want the center to be puffed and set and the outside edges to be golden brown. Let cool for about 10 minutes before serving.

Leftovers can be stored in the fridge and reheated in the microwave.



  1. I made this for Christmas morning. It was a huge hit!!!! THANKS!
    We had some leftovers that I saved and dh ate it for breakfast the next day and still wanted more!

  2. Sara, Sara, Sara…
    This is the first breakfast casserole (still cringe when I use that word)that I've ever liked! The ones I've tried in the past were either too heavy or the flavors were all mixed together and I felt like I was eating 2 week old left-overs. I'm not much of a breakfast person, but I would definitly eat this again. My husband made it (because honestly, I had no intention of trying it), the house smelled so great. We even overcooked it because we forgot to press start on the kitchen timer.
    Thanks for the great recipe!

  3. Made this for breakfast this morning and it was so very good. Think it may become a holiday tradition at my home as well! Merry Christmas!

  4. My husband and I (yes I said my husband too) love this site. In fact, it's my husband that is always telling people about it. If it's on OurBestBites, it is good… Thanks.

  5. I am so looking forward to making this for Christmas morning! I'm a vegetarian so I'm going to sub in some of the Morningstar Farms veggie sausage.

    Thank you again for your wonderful site! It is my first stop when I'm looking for a new recipe!

  6. This style of recipe is so very forgiving and wonderful for those of us who like to "tinker" with recipes. I made a similar one last weekend with bacon (because we had some left aver making biscuits), Ro-tel style tomatoes and chilies, and an egg substitute. I served it with salsa and sour cream – LOVE it!!!

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