Description
This Cheesy Overnight Sausage Breakfast Casserole is a hearty and flavorful dish perfect for a leisurely weekend brunch. Made with savory breakfast sausage, crispy bacon, and tender sourdough bread cubes soaked in a rich, cheesy egg mixture, this casserole is easy to prepare the night before and baked to golden perfection in the morning. Topped with cheddar cheese and garnished with fresh herbs, it’s a crowd-pleaser that combines comfort and convenience.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
- 1 cup diced bacon
Bread
- 12 oz sourdough bread, sliced into 1 inch cubes (about 8-10 cups)
Egg Mixture
- 2 1/2 cups milk
- 8 large eggs
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon ground paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cheese & Toppings
- 2 cups shredded cheddar cheese
- Chives, parsley, green onion, sour cream (optional, for serving)
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch square baking dish with butter or spray it well with cooking spray to prevent sticking.
- Cook the Meat: In a large skillet over medium-high heat, brown the breakfast sausage and diced bacon together. Stir frequently to break up the meat into small pieces and cook evenly until fully browned. Remove from heat and set aside to cool slightly.
- Mix Egg Base: In a large measuring jug or bowl, whisk together the milk, eggs, yellow mustard, Worcestershire sauce, dried parsley, ground paprika, onion powder, garlic powder, salt, and black pepper until combined and smooth.
- Assemble the Casserole: Place the cubed sourdough bread evenly in the bottom of the prepared baking dish. Spread the cooked sausage and bacon mixture evenly over the bread. Sprinkle the shredded cheddar cheese on top. Pour the egg mixture evenly over everything, pressing down gently with a spoon to ensure all bread pieces soak up the liquid. Cover and refrigerate overnight or for at least 6 hours to allow flavors to meld and bread to absorb the custard.
- Bake the Casserole: When ready to cook, remove the casserole from the fridge and let it sit at room temperature while you preheat the oven to 350°F (175°C). Bake the uncovered dish for about 45 minutes, or until the center is fully set and the top is golden brown.
- Rest and Serve: Allow the casserole to cool on the countertop for 10 minutes before serving. Garnish with fresh chives, parsley, green onions, or a dollop of sour cream if desired for extra flavor and freshness.
Notes
- This casserole can be prepared the night before, making morning meal prep quick and easy.
- Use sourdough bread cubes that are slightly stale or toasted for better texture and absorption.
- Feel free to substitute cheddar cheese with your favorite sharp or mild cheese blend.
- Leftovers store well covered in the fridge for 2-3 days and can be reheated in the oven or microwave.
- For a spicier version, add red pepper flakes or diced jalapeños to the egg mixture.
