Overnight Breakfast Casserole (2024)

Are you ready for this? This is going to knock your breakfast game out of the park! This is a great recipe that can be made ahead in under 30 minutes the day before you need it. In the morning, just remove from the refrigerator and pop it in the oven to bake.

You can even freeze this to make life simple during a busy holiday period. Check out the notes section below for instructions

While this recipe should be made ahead, you can of course make it the same day you want to eat it. It really does benefit from a little hang out time in the refrigerator overnight though so the flavors can develop though. Even a couple of hours if you can spare it.

Need to cut calories?

You can make this leaner by using fat free milk, and turkey sausage if you wish.

Check out my Frittata Recipe for another egg based breakfast favorite!

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Can you freeze breakfast casserole?

Absolutely. Cover tightly with plastic wrap and foil. Label and freeze. Thaw overnight and bake as usual in the morning

Can you make breakfast casserole ahead of time?

Yes! Make it up to 24 hours before baking.

Why does breakfast casserole have to sit overnight?

The short answer is, it doesn’t. But, if you do let it sit overnight it will taste more like a casserole vs tasting like baked eggs. The flavors have time to combine

Pin this recipe for later!

What to serve with Breakfast Casserole

You can’t go wrong with mimosas. Did I say that? (yes, I did). A mimosa is just sparkling wine (champagne) and orange juiced mixed together.

You could always go the healthy route and try this Berry Fruit Salad from Cooking Classy on the side and a latte, if you were so inclined.

Try one of these recipes for a Pumpkin Spice Latte, Gingerbread Latte or an Eggnog Latte.

• Breakfast Sausage. You can use bulk sausage (like Jimmy Dean), or sausage links with the skins removed. Be sure to drain all fat. You can use turkey sausage or low fat sausage if you prefer
• Bacon. Dice this up before cooking. Let it sit on paper towels to prevent most of the excess grease from going into your casserole.
• Eggs. I use large eggs for cooking and baking. These add plenty of great protein to your casserole.
• Milk. Any kind of milk is fine. 1%, 2% or whole milk, even half and half if you want to be decadent.
• Dijon Mustard. If you don’t have Dijon mustard, any kind of mustard will work, including a teaspoon of dry mustard powder.
• Salt and Pepper. I use kosher salt and coarse ground black pepper.
• Shredded Potatoes (Hash Browns). I use the refrigerated kind vs the frozen kind. You can also shred your own if you prefer. Just be sure to squeeze as much liquid out of them as possible.
• Cheddar Cheese. I love a good cheddar, but you could switch this up for pepper jack, monterey jack, swiss, gouda or mozzarella or any combination of cheese that you like.

How to make this recipe

Cook the bacon and sausage

Cook the sausage, (breaking up small) until fully cooked.

Remove the sausage and drain the grease, then cook the bacon until crisp.

Make the filling

In a large bowl, add the eggs, milk, mustard, salt and pepper and whisk until well combined.

With a wooden spoon, add in the hash brown potatoes, half of the cheese the cooked sausage and half the bacon (keep half the crumbled bacon for serving).

Mix until well combined, then pour everything into the greased baking dish

Cover and refrigerate overnight.

When ready to bake:

Preheat oven to 350 degrees F.

Remove the cover from the dish add the remaining cheese to the top.

Cook the casserole for 45 minutes (up to an hour) until the center is set and not jiggly.

Remove from the oven and allow to cool slightly (about 15 to 20 minutes) before serving. This lets it set properly.

Sprinkle with remaining bacon crumbles and green onions.

Devour.

Kylee’s Notes

What to do with leftovers

Cover and store leftovers in the refrigerator for up to 4 days. Reheat until it is piping hot!

Substitutions/Additions

If you don’t have Dijon mustard, you can use dry mustard powder instead, or leave it out.

You can use all bacon, all ham, or all sausage. Or a combination of all of them!

Add in some chopped bell peppers (I like red peppers, but yellow and green are cool too) for some extra flavor. Be sure to cook them first (with the bacon or sausage will work too.

If you are into a southwestern flair (and who isn’t?) then a can of green chilis or a chopped jalapeno is fantastic in this.

To freeze

Freezing instructions

This recipe can be frozen before baking.

Cover tightly with plastic wrap and foil. Label and freeze. Store up to 3 months. Thaw overnight and bake as directed in the morning.