Make Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole is loaded with sausage, cheese, bread, and eggs. Assemble it the night before for an easy, delicious breakfast in no time!

Make-Ahead Breakfast Casserole is loaded with sausage, cheese and eggs. Assemble it the night before for a simple, delicious breakfast in no time!

Christmas morning is just days away and I must admit that I am starting to feel the pressure. From loads of unwrapped presents to countless cookies that need to be baked, I’m staring at an ever-growing to-do list. I’m betting you might be feeling the same way, so I decided to take the guesswork out of your Christmas morning meal by sharing this Make-Ahead Breakfast Casserole.

This is the first Christmas that we’ll be celebrating in our new home, so we’re having everyone over bright and early to watch Elle open her gifts from Santa. And since it’s Christmas morning, a family size box of Captain Crunch and a gallon of milk simply isn’t going to cut it for breakfast. But I’m also not trying to play short order cook all morning, so it’s a make-ahead breakfast for the win!

Make-Ahead Breakfast Casserole is loaded with sausage, cheese, bread, and eggs. The perfect holiday breakfast!

I first stumbled upon this recipe from Jimmy Dean years ago and clipped it from a magazine for my recipe binder. 10 plus years later, it’s still one of my favorite breakfasts to share with a crowd.

When I was teaching, we often had early morning, pot-luck style breakfast meetings on teacher work days. We’d all bring a dish to share and this casserole was my go-to because it’s so easy, but it was always one of the first things disappear. Okay, the bacon was always the first thing to disappear, but this casserole was a close second.

Make-Ahead Breakfast Casserole is loaded with sausage, cheese, bread, and eggs. It's the perfect overnight breakfast for Christmas morning!

I would prep everything the night before, refrigerate it overnight and then pop it into the oven while I got ready for work. I’d cover it with foil and it would still be piping hot by the time our meeting started.

This simple Make-Ahead Breakfast Casserole is loaded with sausage, cheese, eggs and bread. And you can totally customize it by adding in all sorts of vegetables like mushrooms, onions, peppers, and tomatoes to make it even more flavorful. Top it with pieces of crispy bacon and thinly sliced green onions for a little added visual appeal.

Whether you’re looking for a simple and delicious breakfast for Christmas morning or feeding a crowd for Sunday brunch, this Make-Ahead Breakfast Casserole is sure to please!

If you’re looking for more delicious make-ahead ideas, be sure to check out this Make-Ahead Banana Bread Coffee Cake and these Cranberry Orange Scones.

Make Ahead Breakfast Casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 50-55 minutes


  • 1 (16 ounce) package pork sausage
  • 10 eggs, lightly beaten
  • 3 cups milk
  • 1 teaspoon salt
  • 6 cups cubed bread*
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 teaspoon black pepper
  • 1/2 cup diced red pepper, optional
  • sliced green onion, optional


  1. Butter a 9 x 13 x 2 inch casserole dish.
  2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  3. In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
  4. Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
  5. Pour egg mixture evenly over casserole.
  6. Cover and refrigerate overnight, or bake immediately.
  7. When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
  8. If desired, sprinkle the casserole with sliced green onions. Serve warm.


  • *I toast my bread before incorporating it into the casserole, but this step is optional.
Recipe is slightly adapted from Jimmy Dean Breakfast Casserole.

Make-Ahead Breakfast Casserole is loaded with sausage, cheese and eggs. Assemble it the night before for a simple, delicious breakfast in no time! Perfect for holidays!

50 Responses to “Make Ahead Breakfast Casserole”

  1. Travis Ward — January 1, 2016 at 2:15 pm

    Jamie, this looks so good and easy! Thanks for sharing. We have family in town for New Year’s and it’s perfect for any holiday or really anytime, I’d say. :)


    • Jamie — January 5, 2016 at 9:26 am

      Travis: I hope it worked out for you! Happy New Year!

  2. Lesley — January 11, 2016 at 9:34 pm

    I LOVE the sound and look of this! We also have the same silverware. Now I need to have the same serving dish! Is it a recent purchase? Would you be willing to share where you found it? Thank you!


    • Jamie — January 12, 2016 at 12:12 pm

      Thanks so much for stopping by! They serving dish was from Target’s Threshold line. I purchased it last year. I hope you can find it. Happy New Year!

  3. Janice Smith — January 13, 2016 at 3:32 pm

    This looks very good! So warm and inviting. Perfect for anytime (I’m not that much a breakfast for lunch or dinner person, but I could eat this ANYTIME!).  I will do this recipe probably in February, when I have a little time away from doing birthday cakes.  Thank you, Jamie, for sharing this!


    • Jamie — January 14, 2016 at 4:31 pm

      Hi, Janice! You are welcome! Let me know what you think!

  4. Sarah — February 26, 2016 at 3:16 pm

    This looks like a great recipe! How do you think it would turn out if you cooked it the night before and then reheated it in the morning??


    • Jamie — February 29, 2016 at 6:57 am

      Hi, Sarah! I think it would be just fine. Enjoy!

  5. shelly — February 26, 2016 at 4:58 pm

    So, do you completely assemble the night before and then bake in the kirning?


    • Jamie — February 29, 2016 at 6:57 am

      Hi, Shelly! Yes, you can just pop it in the oven in the morning. I hope you enjoy it!

  6. shelly — February 26, 2016 at 4:59 pm

    Sorry, fat fingers, I meant morning


  7. Carol — March 20, 2016 at 1:47 pm

    Hi Shelly, I’m looking forward to trying this recipe on Easter Morning! My question is, are the baking instructions the same if you refrigerate overnight?  Thanks


    • Jamie — March 21, 2016 at 1:14 pm

      Hi, Carol! Yes, the baking instructions are still the same. Let me know how you like it!

  8. Carol — March 20, 2016 at 2:08 pm

    Sorry,  My question was meant for Jamie:)


  9. Dana — April 9, 2016 at 12:04 am

    What type of bread do you use?
    Thank you 


    • Jamie — April 9, 2016 at 10:39 am

      Hi, Dana! I’ve used all different types of bread, from sourdough to French bread. Anything will work. I hope you enjoy it!

  10. SUZANNE — April 22, 2016 at 2:30 pm



    • Jamie — April 22, 2016 at 3:44 pm

      Hi, Suzanne! You can definitely freeze the casserole, but it would need to thaw in the refrigerator for about 24 to 36 hours and then brought to room temperature before baking. I hope this helps!

  11. Jennifer — May 4, 2016 at 12:20 am

    So I just made two batches of this and clearly didn’t ready all of the directions. I mixed everything together and poured Into the pans and they are both sitting in my fridge ready to be cooked. Are they ruined or wil it be ok that I did not do the layers?


    • Jamie — May 4, 2016 at 10:08 am

      Hi, Jennifer! I think it’ll probably turn out just fine. I hope you enjoy it!

  12. Logan — May 4, 2016 at 1:41 pm

    Hi Jamie! I’m really excited about this recipe. I just made, and wanted to make sure I did it right – my layers of bread and meat are not completely covered by the egg mixture – do I need to add more?


    • Jamie — May 5, 2016 at 2:26 pm

      I think you’re good, Logan. The eggs will expand a bit, and the top of the casserole will probably have a nice crunchy texture because of the baking. I hope you like it!

  13. Nathan — May 4, 2016 at 4:03 pm

    So just to check again should I do step five then refrigerate? Or keep the eggs out until morning? 


    • Jamie — May 4, 2016 at 6:51 pm

      I poured the eggs in the night before. Just make sure you cover it overnight and you’ll be good to go the next morning!

  14. enos — December 5, 2016 at 12:47 am

    I am thinking of using this recipe to feed large group (80-100 people) breakfast, but because i worry about baking 8 pans of the stuff in my ovens and getting even cooking, my plan is to cook them all the day before and then pop them in the oven the at a low temp say 150-200 degrees for maybe 1.5hrs to bring that many pans to hot temp. Do you think this will work?


    • Jamie — December 5, 2016 at 2:57 pm

      I think you could definitely reheat the breakfast casserole. Cover with foil to keep the moisture in, and I would make sure the internal temperature is about 165 degrees for safety. You could probably even reheat it at 350 degrees for about 30 minutes if you like. Let me know how it goes!

  15. Jenn — December 8, 2016 at 11:25 pm

    I use a similar recipe but you use hash browns on the bottom I’m sure you could even use pototoes never used bread


    • Jamie — December 12, 2016 at 2:27 pm

      The potatoes sound like a great idea, Jenn!

  16. Deb — December 10, 2016 at 12:04 pm

    Could I use bacon or ham instead of sausage?


    • Jamie — December 12, 2016 at 2:22 pm

      Absolutely, Deb! Feel free to make it to your liking. I hope you enjoy it!

  17. Ray — December 13, 2016 at 8:02 pm

    Can this recipe be assembled, refrigerated, and served two days later?  Thanks. 


    • Jamie — December 14, 2016 at 11:41 am

      Hi, Ray! I think the casserole would probably be okay for two days, but one day may be better. I hope you enjoy it!

  18. Kerry — December 18, 2016 at 7:45 am

    This looks really good! Do you think it would be OK if I left the sausage out completely?? I have some who are vegetarian and some who aren’t. I don’t want to use vegetarian sausage either. I’m wondering if it would be just fine without the sausage, period? I’d love your thoughts.


    • Jamie — December 18, 2016 at 7:46 am

      Hi, Kerry! Feel free to leave out the sausage. I hope you enjoy it!

  19. Mary — December 20, 2016 at 1:52 pm

    Hi Jamie, If I were to add broccoli, should it be cooked first, or will baking it in casserole be enough?


    • Jamie — December 21, 2016 at 8:44 am

      Hi, Mary! I don’t think you need to cook the broccoli ahead of time. Just go ahead and put it in the casserole. I hope you enjoy it!

  20. Stephen Vanourny — December 23, 2016 at 12:17 pm

    Could one use Egg Beaters instead of eggs?


    • Jamie — December 25, 2016 at 2:32 pm

      Hi, Stephen! I haven’t tried it with Egg Beaters, but I think you should be okay. I hope you enjoy it!

  21. Lauren — December 27, 2016 at 10:44 am

    I served this for Christmas morning breakfast, having prepared it the day before, and it was a hit with my family. We served it along with fresh fruit and yogurt. So nice that no one had to slave in the kitchen on Christmas morning.


    • Jamie — December 30, 2016 at 9:15 am

      Wonderful, Lauren! I’m glad you and your family enjoyed it!

  22. Cindy — March 17, 2017 at 2:03 pm

    Can I put this together and leave it in the refrigerator for 24 hours before cooking?


    • Jamie — March 18, 2017 at 11:19 am

      Hi, Cindy! I think you probably can. Let me know how you like it!

  23. Cindy — March 23, 2017 at 6:59 pm

    Hi Jamie,
    Thank you for your reply.  I love the recipe.  I did not get a chance to make it as early as I thought.  It only sat in the refrigerator overnight.  Turned out great!


    • Jamie — March 24, 2017 at 11:32 am

      I’m so happy to hear that, Cindy!

  24. Jessica — March 25, 2017 at 7:57 pm

    If I were to bake this and then freeze it to give to new parents, how long would it take to reheat and what temperature?


    • Jamie — March 26, 2017 at 9:20 am

      Hi, Jessica! I’ve never frozen this and reheated it, so I honestly can’t say. My best guess would be to add 30 minutes to the baking time, making the total baking time 90 minutes. What a great gift to give new parents!

  25. Jennie Pierce — July 12, 2017 at 11:50 am

    Hi Jamie,

    What % milk do you use? Other recipes I have seen called for 1/2 and 1/2, which seems super rich.  Thanks, Jennie 


    • Jamie — July 12, 2017 at 11:53 am

      Hello, Jennie-
      I typically use 2% or whole milk. :)

  26. Michelle — August 6, 2017 at 11:27 am

    Hi Jamie, if I was going to freeze this recipe do you think it’s best to assemble, cook it first & reheat or assemble, freeze & cook?


    • Jamie — August 6, 2017 at 12:14 pm

      Hi, Michelle-
      I don’t think I have ever froze this, so I am not really sure. I’m thinking it would be fine, but I can’t really give you too much advice on it. Sorry.

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