Overnight Sausage & Egg Breakfast Casserole

We love having a big traditional breakfast on the weekends, well, that or some yummy fresh baked goods, but usually it’s a savory egg based breakfast. I was planning on doing a lot of cooking over the weekend, and thought a make-ahead “big breakfast” would be a fun change. As always, I paged through my books and scrolled through my GR to see what those had to offer. Luckily for me, I found this recipe on Our Best Bites. Eggs, sausage, and chilies? Seemed like something that would be a hit with everyone, and less clean-up than usual for me.

I was impressed with this, as it’s not very often I don’t see something in a recipe that I want to tweak or adjust. I thought this was good as is. Saying that, I do have to let you know that I did, unintentionally, change it slightly. The original recipe calls for you to butter the bread before placing it, buttered side down, in the casserole dish. I forgot this part, but everything turned out, and came out of the casserole dish, perfectly, so I omitted the butter from the recipe below. I used some of the freshly baked French Bread I had made for our dinner, but the original recipe boasts using “cheap white bread”, so feel free to use up whatever you have in the house.

This recipe also works in an 8×8 version as well. Simply cut the ingredients in ½ and bake for 45 minutes. Though, feel free to plan for leftovers, as they reheat well in the microwave for a quick weekday breakfast.


  • 6-8 Slices Bread
  • 4 cups Cheese, freshly grated (Colby is standard, but a mix of cheddar and pepperjack would work for an extra kick)
  • 12 oz. Pork Sausage, browned and drained
  • 8 oz. Canned Diced Green Chilies
  • 6 Eggs (You can use 3 egg whites and 3 whole eggs)
  • 2 Cups Milk
  • 1 tsp Kosher Salt
  • 1/2 tsp Paprika
  • 1 tsp Oregano
  • 1/2 tsp Pepper, freshly ground
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dry Mustard


  1. Place bread into a 9×13 casserole dish to cover the entire bottom without any gaps.
  2. Sprinkled cheese evenly over bread. Spread the browned sausage over cheese, and top with the green chiles.
  3. Whisk eggs in a medium sized bowl. Add milk and seasonings, and whisk well to combine.
  4. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
  5. Cover well and place in the refrigerator overnight.
  6. In the morning preheat your oven to 350⁰. Bake for 50-60 minutes, until the center is set and the outside edges are golden brown. It will be slightly puffed.
  7. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. It will settle as it cools, which is normal. Serve warm.

2 thoughts on “Overnight Sausage & Egg Breakfast Casserole

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