I love this Potato Cheese Strata. It’s kind of like my “signature” dish when I have overnight company. But now I have a new fave, Overnight Breakfast Sausage Casserole, perfect for the family on any old weekday or weekend. I’m kinda psyched about it.

Overnight Breakfast Sausage Casserole

For one thing, I’m a bit of a sucker for breakfast sausage (diced ham would be good in this, too). And I love that this isn’t huge. It’s a perfect casual, family-sized breakfast casserole; six servings for normal people, two or three for my family. Well, my son was here. I don’t know how he’s so skinny!

About Overnight Breakfast Sausage Casserole:

It’s super easy, toss together any evening for the next morning. In the morning, chuck it in the oven, go about your business. When the oven beeps, pull breakfast out, steamy hot, golden brown with that perfect bit of little crustiness around the edges.

And ya gotta love that this makes breakfast an event. We, at least, are more likely to sit down together. And ya gotta love minimal morning clean up.

Serve Overnight Breakfast Casserole With:

• Fruit is never wrong, maybe some toast or muffins, and pass the hot sauce.
• If your family needs to scatter, put it out so everyone can serve themselves. It’s sturdy enough to be packed and reheated at work.

Overnight Breakfast Sausage Casserole

Making Overnight Breakfast Sausage Casserole:

I’m all about easy these days – especially when easy has a high payoff. There’s basically no chopping unless you count a couple of herbs and tearing the bread into chunks. I didn’t even cut off the crusts & it was just fine.

The only thing that takes effort is browning the breakfast sausage. Clean up is minimized by mixing the eggs and milk right in the pan after the sausage is removed – let the pan cool and add the milk first.

Make this easier:

• Cook your sausage with water and use a potato masher to break it up. Add several tablespoons of water to the pan, then the sausage, and then turn the burner on, slowly cooking the sausage.
• As it browns, the masher makes short work of breaking it up. (This works with any ground meat.) It’s easier to mash a section of sausage if it’s flipped so the browned part is on top, the raw on the bottom, so the masher goes through.

When mixing, it looks like a lot of herbs. Don’t stress. Once it’s baked, the casserole puffs, the cheese melts, and the herbs are incorporated. In a pinch, if no chives, add 1/2 teaspoon of onion powder or a few sliced green onions. Add the white parts to the sausage as it cooks, and sprinkle the green over the top.

If you like this Overnight Breakfast Sausage Casserole, You Might Also Like:

Check out my menu for Breakfast and Brunch. Here are a couple of family faves to get you started:

• Green Chili Breakfast Casserole: This is the newest on my site and perfect for family or guests.

Green Chili Breakfast Casserole – serve with your favorite tomatillo salsa.

• Green Chili Egg Bake: Another quick and easy get it on the table recipe.

Green Chile Egg Bake

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

First of all, ya gotta love a recipe like this that uses leftover bread! We don’t eat a lot of bread, so sometimes it goes in the freezer, and if I’m not thinking about it, it can be a little dry before I pull it out. It’s perfect for this.

Eggs:

• Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
• If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
• Don’t store in the door; keep in original package on a bottom shelf in the fridge.

Breakfast Sausage:

• It pays to watch the sales (often before holidays) and freeze, or shop the discount stores.
• Be open to exploring the “off” brands; after all, Jimmy Dean used to be one.
• Remove from the freezer a day or two before; if not, saw off the metal closures and use the defrost setting on the microwave. When partially thawed, remove, pull off the wrapper, and any thawed portion, before placing the remainder back in to thaw.

Grocery Cheese:

• Grocery Store Cheese is a great item to pick up at rock bottom and keep on hand. The best pricing is a discount store’s sales, but if not an option, know the lows at your grocery. Compare pricing by pound or ounce.
• Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.

Overnight Breakfast Sausage Casserole

Overnight Breakfast Sausage Casserole

Print Recipe

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An easy for the family breakfast casserole.

• Author: mollie kirby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast or Brunch
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 to 7 slices good bread such as a sliced Italian bakery bread
• 1 pound of breakfast sausage, cooked and crumbled, mild or hot, your choice
• 6 eggs
• 1 1/4 cup milk
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 teaspoons chopped chives
• 2 teaspoons chopped parsley
• 1 cup grated Cheddar cheese

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Instructions

Generously spray or butter a 7 x 11″ baking dish.

Tear tear or cut bread into chunks and place them in the baking dish. Sprinkle sausage over bread.

Mix together the eggs, milk, mustard powder, salt, cayenne, herbs and pour over the bread. Top with grated cheese. Cover with foil and refrigerate overnight.

When ready to bake, preheat oven to 325 degrees F.

Place casserole into oven covered, and bake for 45 minutes. Remove foil and continue to bake, about 10 to 15 minutes longer, until eggs are set when tested (insert a knife in the center of the casserole and remove – should come out with no trace of raw egg, a bit of moisture is ok) and lightly golden brown.