Overnight Breakfast Casserole with Eggs, Sausage and Bacon
A hearty make-ahead breakfast casserole that combines fluffy eggs, crispy bacon, savory breakfast sausage, and sharp cheddar cheese layered with thick bread cubes. Perfect for feeding a crowd during holidays or weekend brunches, this dish is assembled the night before and baked fresh in the morning. The overnight rest allows the bread to absorb the custard-like egg mixture, creating a satisfying texture that's part French toast, part quiche. Serve warm with maple syrup for a complete breakfast experience that will keep everyone satisfied.
Ingredients
- 6 large eggs
- 1 cup half-and-halfwhole milk1:1adds dairy
lighter texture
- 2 tablespoon green onions, chopped (white and green parts)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground mustard
- 1 tablespoon butter, at room temperature
- 7 thick slices Challah or Texas toast, chopped in 1 inch cubes
- 1 lb loose maple breakfast sausage, cooked and drainedregular breakfast sausage1:1
less sweet flavor
- 1 lb bacon, crispy and chopped in 1 inch pieces
- 1 cup grated cheddar cheese
Instructions
- 1
Beat the eggs in a bowl
- 2
Add the half and half, salt, pepper and ground mustard and whisk well
- 3
Spread the butter over the bottom and sides of a 13 x 9 inch non-metal baking dish
- 4
Spread half of the bread on the bottom of the pan
- 5
Top with half of the sausage, bacon, cheese and green onions
- 6
Repeat with the remaining bread, sausage, bacon and green onions
- 7
Pour the egg mixture over top
- 8
Gently press the bread down into the egg mixture
- 9
Top with green onions and cheese
- 10
Cover with plastic wrap and refrigerate for at least 8 hours, overnight is best
- 11
Remove from the refrigerator 30 minutes before baking
- 12
Preheat the oven to 350F with the rack in the middle
- 13
Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center
- 14
Test with a wooden skewer. It should come out almost clean
- 15
Let stand 5-10 minutes before cutting into serving pieces
- 16
Serve with warm maple syrup
Tips
Use day-old bread for better absorption of the egg mixture and to prevent sogginess.
Cook the sausage and bacon completely before assembling to avoid excess grease in the casserole.
Let the casserole come to room temperature before baking for more even cooking throughout.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Assemble completely up to 24 hours before baking. Can also be frozen unbaked for up to 1 month.
Serve warm with maple syrup, fresh fruit, or hash browns on the side.
Common Mistakes
Don't skip the overnight refrigeration or the bread won't properly absorb the egg mixture.
Avoid using fresh bread which can become too soggy in the casserole.
Substitutions
Dairy-Free Swaps
General Alternatives
similar rich texture
less sweet flavor
FAQ
Can I make this casserole without overnight refrigeration?
While overnight is best, you can refrigerate for a minimum of 2 hours, though the texture won't be as optimal as the bread needs time to absorb the egg mixture.
What if I don't have a 13x9 inch pan?
You can use any similar sized baking dish with about 3 quart capacity, though cooking time may need slight adjustment depending on depth.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator and can be reheated in the microwave or oven until warmed through.