This Make-Ahead, Overnight Breakfast Casserole is a delicious way to fuel up for the day. With hearty potatoes, crunchy red peppers, savory sausage, and melted cheese, this is a delectable breakfast that is perfect to feed a crowd!
Over the holidays and general busy seasons of our lives, make-ahead and overnight breakfast recipes can save the day.
This Overnight Breakfast Casserole is a make-ahead dish that easily feeds a crowd. I’ve made it when we’ve hosted Christmas brunch, and also just weekend brunch with friends. It’s also an amazing dish to make just for your family.
You can refrigerate half of leftovers for breakfasts all week long. And you can freeze the other half to enjoy at a later date!
Table of Contents
Watch me make this recipe
I made this recipe live on KATU-TV/ABC’s AfternoonLive show. Click the photo below to watch my TV segment!
❤️ Why you’ll love this family favorite recipe!
- Make-ahead recipe: most of the work for this delicious breakfast happens the night before.
- Customize it! Swap your favorite meats and veggies.
- Feeds a crowd. This is a hearty dish that is perfect for the holidays or when you have overnight guests.
🍳 Ingredient notes
This breakfast/brunch recipe has all of the classic breakfast staples:
- Potatoes – I like to use Russet potatoes. You could also use Yukon Gold potatoes. I wouldn’t recommend red potatoes for this recipe because they are tougher then yellow potatoes, but they might work in a pinch.
- Sausage – use bulk mild Italian sausage or bulk breakfast sausage.
- Cheese – Cheddar is a classic flavor for this, but you can use Mozzarella cheese, Colby Jack cheese, or a combination of cheeses. If you’re dairy-free, you can use your favorite dairy-free cheese shred alternative.
- Eggs – For the best flavor and texture, use large organic, cage free eggs.
- Herbs – A sprinkling of chopped fresh Italian parsley adds freshness and brightness. You could also use chopped fresh cilantro or thyme.
✅ Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
Here’s a quick overview plus some step-by-step photos to help you make this recipe:
You start by browning the sausage, then the veggies.
Then you combine the sausage and veggies, plus a portion of the cheese, with an egg, milk, pepper mix.
Spread this entire mixture evenly into an oven-safe baking dish, sprinkle the remaining cheese, cover, and refrigerate overnight.
When you are ready to bake, preheat the oven to 350°F. Take the pan out of the refrigerator and allow it to come to room temperature. Letting it sit on the kitchen counter for 20-30 minutes should do.
Bake, covered, for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes. Remove and allow to rest at room temperature for about 5 minutes before serving.
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
Marlynn’s Tip
Freeze-ahead tip
Want to get even more of a head start? You can freeze this breakfast casserole up to two months in advance! Bake the casserole, then allow it to cool completely. Cover tightly with aluminum foil, then wrap the whole thing tightly in plastic wrap. Freeze for up to two months. When you’re ready to make it, allow it to thaw overnight in the refrigerator. The next day, take it out of the fridge and let it sit at room temperature while the oven preheats to 325ºF. Remove the plastic wrap, then bake covered with aluminum foil until the casserole center is heated through, about 45 to 60 minutes.
Recipe FAQs
Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days.
You could also use broccoli, green bell peppers, spinach, or cauliflower. Just be sure to chop the vegetables into small equal size pieces so that they bake up evenly.
This is my favorite 9×13 freezer-to-oven dish. Perfect for baking, freezing, and then reheating without needing to switch dishes!
More make-ahead breakfast recipes
Breakfast Recipes
Overnight Orange Cinnamon Rolls with Cardamom
Breakfast Recipes
Make Ahead Breakfast: Overnight Baked Brioche French Toast
Breakfast Recipes
Cheese and Spinach Mini Frittata Recipe
Breakfast Recipes
Chocolate Protein Overnight Oats
Make-Ahead Breakfast Casserole
Ingredients
Instructions
- Heat olive oil in a large saute pan over medium-high heat. Add the sausage, break apart and crumble with a spoon, and cook until browned.Using a slotted spoon, remove sausage from the pan and transfer to a large mixing bowl. Set aside.
- Add onion, red pepper, and potatoes to the sauté pan, and sauté for 5 minutes, softening the onion and red pepper and lightly cooking the potatoes. Then add the garlic and sauté for an additional 2 minutes until softened. Add this vegetable mixture into the mixing bowl with the sausage. Add 1 ½ cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
- In a separate bowl, whisk together the eggs, milk, and black pepper. Then add this egg mixture to the bowl with the hashbrown mixture, and stir to combine. Carefully pour the combined ingredients into a 9×13-inch baking dish. Top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and refrigerate overnight.
- In the morning, remove from the refrigerator and let sit for a few minutes at room temperature while you preheat the oven to 375°F.
- Cover with foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes, until the potatoes are cooked through.
- Remove and let the casserole rest for 5 minutes. Garnish with parsley or green onions and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
PIN IT:
Can you make this and immediately bake or does he have to sit overnight?
Than you
Yes, you can make it immediately too!