Make Ahead Breakfast Casserole
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This overnight sausage, vegetable, and egg casserole can be baked right away, made up to a day in advance, or frozen for easy entertaining. Completely customizable and great for feeding a crowd!
This is the BEST Breakfast Casserole!
Maybe this is your first time stumbling upon this easy breakfast casserole, or maybe you’ve been here a time (or seven) before. Whatever brings you here, know that this is one of my most tried and true recipes and you are not going to leave disappointed!
Many years ago, when we had our first son, I filled my site with make ahead recipes recipes that were simultaneously filling our refrigerator and freezer. I made so many muffins, a double batch of buffalo chicken chili, an overnight French toast casserole, and had this make ahead breakfast casserole on repeat so many times that summer.
That kiddo is now in school, and this is still the best breakfast casserole recipe I have that graces our oven at nearly every holiday, is often handed over to a family with a new baby, and has proved to be a reader favorite (you can see how many 5 star reviews it has!).
The advantage of this Make Ahead Breakfast Casserole
I think everyone’s definition of a “make ahead meal” is different. Some folks might mean you can prepare ahead of time and bake on demand, others might be looking for something that you can prepare and then freeze in its pre-baked state or its post-baked state.
But guess what? You don’t have to decide exactly what “make ahead meal” means to you when it comes to this super simple breakfast casserole, because it can be made in any of those manners, and I’ll explain the best way to prepare it for each of these instances.
So basically, you can make this breakfast casserole to freeze ahead of your event, to hand off to someone else to freeze and pull out when they need it, or my favorite, guests coming for brunch on Sunday morning that you’d like to actually spend some time with and not have your back on while you prepare food in the kitchen.
This is also a great easy sausage casserole for kids who wake up early on Christmas and want presents and something for their bellies all at one time (and likely at dark thirty in the morning when all you’d like to do is keep sleeping).
And it’s seriously perfect for a family with a newborn baby who now runs the show and only allows their parents a little bit of time to do something at one time, forcing them to walk away from something at any given time and rendering said parents unable to do anything start to finish in one sitting.
(Yeah, we’ve been there.)
So that’s what this freezable breakfast casserole is all about.
Our favorite overnight breakfast dish that comes together in about 15-20 minutes, can bake right away or sit in the fridge for up to 24 hours, and then bakes for 45 minutes right before you’re ready to eat it.
That’s only 1 hour of hands-on time that can spread out over 24 of them. See how this make ahead business is so handy?
Easy Breakfast Casserole ingredients
For this freezer friendly breakfast casserole, you need:
• a base protein (we typically choose sausage, but you can use ham or bacon)
• some vegetables like spinach, bell peppers, and an onion
• some garlic for flavor
• eggs
• milk
• and shredded cheese for the egg custard portion of the casserole
Easy Breakfast Casserole Variations
Vegetarian? Leave out the meat completely. Replace it with another veggie, or not. It’s totally up to you. This overnight breakfast casserole is completely customizable.
After all, this is your breakfast. You do you, friend.
HOW TO MAKE THIS BREAKFAST CASSEROLE EVEN QUICKER
Another tip to speed up the process: start with fully cooked meat. This is especially helpful if you’re using something like leftover ground beef from the week or even something like a ham or rotisserie chicken. But if you’re going the sausage route like I did, we like to buy fully cooked chicken sausage.
It’s one of our favorite meats to eat during the week, and adding it to this breakfast casserole takes the ease of this dish over the top!
How to make Breakfast Casserole
To get this breakfast casserole that can be frozen started, begin by cooking or browning the meat. When it’s finished, put it right into your casserole dish.
Cook up the vegetables and wilt the spinach, then add those to the dish with the meat.
Next, mix up the egg custard and pour it evenly over the meat/veggies. Bonus: this breakfast casserole features 12 whole eggs. No leftover egg whites or partial cartons of eggs here!
If you’d prefer not to use a whole dozen, you could definitely get away with 10, or simply replace some whole eggs with egg whites instead. Like I said earlier: customizable. This recipe is not set completely in stone. It’s not cake! Although cake for breakfast… Hmm…
Ok, I’m getting distracted.
Sprinkle some extra cheese on top, then it’s ready to either bake right away, sit in the fridge until you want to bake it, or go right into the freezer to pull out to bake another time.
Voilà. Easy sausage breakfast casserole overnight in the fridge = super tasty sausage breakfast casserole in the morning in my mouth.
Don’t get me wrong, my quiches are some of my favorite meals to make, but this one has extra protein (meat) built right in. One stop shopping breakfast. More reasons to love this make ahead recipe.
Pssst… Check out those crispy edges!!
This dish is typically kid, parent, adult, and picky eater approved. The first time we took this healthy breakfast casserole to someone’s house, we were visiting friends with a (then) 2 year old and he ate it right up.
Not without getting bell pepper chunks on his face (adorable), but most of it got in his belly which means I’m pretty sure he enjoyed it a lot.
Quick, easy, enjoyable hot, cold, or even room temperature… It’s so versatile and a great way to have a meal ready when you’re high on hunger and short on time. It’s also the most very perfect breakfast casserole for a crowd. Tuck it away for the holidays!
Egg bake temp
If you are baking this casserole from the refrigerator, bake at 375ºF (191ºC). If you are baking from frozen and thawed, bake at 350ºF (177ºC).
How long to cook breakfast casserole
This casserole will need about 45 minutes to bake if you have been chilling it raw in the refrigerator. If you are serving frozen thawed leftovers, you will only need to bake it for about 20 minutes.
Overnight Breakfast Casserole storage
HOW LONG IS BREAKFAST CASSEROLE GOOD IN THE FRIDGE?
This casserole will last in the refrigerator for about 5 days. If you are using leftover meat or veggies, be sure to take that into consideration when storing for extended time.
CAN YOU FREEZE BREAKFAST CASSEROLE?
Yes! If you’re looking for a freezer breakfast casserole to eat at another time, this recipe is still for you!
I have a feeling your upcoming holidays and busy weekday mornings will feature a lot of this make ahead freezer breakfast casserole. It shows up in our rotation at least every few months and is heavily visited by readers on Mother’s Day, Easter, Thanksgiving, and Christmas Eve.
To make ahead/freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 5 in the recipe (which is baking it).
All those folks can’t be wrong. Add this to your collection of easy freezable breakfast casserole recipes and check one (or more!) things off your to-do list the next time you know you’ll be short on time!
Or, you know, just want to spend more time enjoying a holiday with your family instead of in the kitchen.
How to serve this Breakfast Casserole
And don’t sleep on the opportunity to pair this egg casserole with my favorite herbed potatoes that are perfect as a breakfast, brunch, lunch, or dinner side! You won’t regret it!
This casserole can serve as your main dish, or as a side dish. We always like to serve it with a side of potatoes and extra veggies. It’s the perfect protein complement to a sweet breakfast option like cinnamon rolls.
Make Ahead Breakfast Casserole FAQs
More Favorites from Fresh April Flours
Egg Bake (Overnight Breakfast Casserole)
Ingredients
- 10 to 12 ounces (280-340g) sausage casing removed1
- olive oil2
- 2 cloves of garlic minced
- 3 cups (90g) fresh spinach
- 2 large bell peppers diced
- ½ medium yellow onion diced
- salt and pepper to taste
- 12 large eggs
- ½ cup (120g) milk any
- ½ cup (56g) shredded cheese any flavor; divided
Instructions
- Spray a 7 x 11" or 9 x 13" casserole dish with non-stick spray. Set aside. If you are going to bake this casserole immediately, preheat the oven to 375ºF (191ªC).
- In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.10 to 12 ounces (280-340g) sausage
- Add a little olive oil to the same large skillet (I often skip this since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so.olive oil2, 2 cloves of garlic, 3 cups (90g) fresh spinach, 2 large bell peppers, ½ medium yellow onion, salt and pepper
- Remove from heat and add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.
- In a medium size bowl, whisk together the eggs, milk, and ¼ cup of the shredded cheese. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining ¼ cup of shredded cheese and a little more salt and pepper. You can either bake breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.12 large eggs, ½ cup (120g) milk, ½ cup (56g) shredded cheese
- When you are ready to bake the casserole: if you haven't already, preheat the oven to 375ºF (191ºC). Then, bake casserole for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through.
- To freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 6.
Notes
- Sausage: I typically use fully cooked sausage. You are welcome to use whatever kind of sausage you like. Consider using ground beef, ground turkey, chicken, or any leftover meat you need to use up. Vegetarians: feel free to leave out the meat completely. Consider adding an extra vegetable in its place.
- Olive oil: if you are browning meat, you can just use the oil leftover in the pan for the vegetables.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Keep the make-ahead meals coming, Lynn! I’m noting every single one I come across these days, and this looks absolutely perfect for mom life!!!
Thanks, Leah! We loved this so much, and I think it’s about time I whip up another one. So easy and so necessary for this life, hahaha.
Make ahead meals are awesome! I expect doubly awesome for new parents, but for busy people, lazy people, and people who just want some more time playing with their dog, they are awesome too! I love me a breakfast casserole, and I’ll be whipping up a veggie version in a heartbeat to get us through next week!
Hahaha, more time with the pup is a perfectly acceptable reason to want some make-ahead business!
Well I think you’re amazing for getting the post up! And don’t worry about not getting anything else done, priority rules and you guys are going awesome! I love this breakfast casserole too. Totally my cup of tea! I look forward to trying!
Haha, why thanks, Jess!
Do you think I could make these in muffin tins and freeze them after baking?
Hi Jenna– absolutely! I would try baking them for 15-20 minutes first and then checking on doneness.
looks great! Can’t wait to make! Just curious… after reasearching lots of breakfast casseroles, I found most call for some sort of bread/hashbrown ingredient to hold it together. However, yours does not. I assume it doesnt need it?! Thanks
That’s right, Meredith. No bread. I like to keep my recipes gluten free when I can to appeal to the masses, but you can certainly add bread! If you do, I suggest adding a couple more eggs. Enjoy!
Hello! You think I can add chopped up bisquits at the bottom?
Hi Sabrina– you might be able to, but I worry about how soggy they may get. Typically, adding bread to a casserole like this is best done with stale, crusty bread.
I was so excited to try this! I didn’t put it in the fridge to chill after I put it together and it didn’t come close to baking in 45 minutes. I checked and double checked that I put in the correct measurement of ingredients. Did I miss a critical step by not chilling the casserole?
Hi Marilyn– it shouldn’t make that much of a difference. How long did it wind up taking to bake?
Thanks for your reply! I baked it an additional 20 minutes. It was delicious when it was finally done! I’ll try chilling it next time.
Glad to hear you enjoyed it! I’m not sure chilling really makes too much of a difference, it’s likely a difference of ovens. The chilling is more for flavor marriage and ability to make ahead. Either way, thanks for the feedback 🙂
HI! When you bake it, do you keep it covered with tin foil or do you take the foil off? Thanks so much!
Hi Bonnie– I leave it uncovered, but if you prefer no browning on your eggs, you can cover it.
Hey Lynn – I just had to let you know that this is my “go-to” egg casserole recipe. It is always so delicious and gets lots of compliments! Thank you for such a great recipe!!
Thanks for letting me know, Sarah! Glad you and everyone else enjoy it 🙂
My husband & I made this for a friend that just had a baby. They LOVED it! Have you considered adding shredded potatos? Any thoughts about adding then for a frozen make ahead meal? Would love to hear your thoughts.
I’m so glad your friends loved the casserole! I had not considered that, but I’m sure it would work great. I might put it all in a bigger casserole dish, but I think it would work nicely!
I have made this before and it was easy and delicious! I want to make it again tomorrow for our Sunday school class but a few of my friends are lactose intolerant. Do you think soy milk will work?
Absolutely– or almond milk! We’ve used almond (UNSWEETENED, NOT FLAVORED) as well and it’s perfect!
Hi Lynn,
I stumbled upon this while preparing for my 31st Brunch which is tomorrow (celebrating my birthday a day early June 19) and I am ecstatic to try this out. I will let you know how it turns out. so excited!
Hey, Eric! Thanks for letting me know! I hope it turned out well and that you had a wonderful celebration. Happy birthday!
Has anyone actually frozen this uncooked, or cooked, and cooked/reheated successfully? I’m worrying the eggs won’t come out right after freezing…
We have! It works just fine 🙂
I was looking for a do ahead brunch recipe and I found this. Looks good and sound good. Pray for me first time trying this.
How did it turn out, Jean?
Do you think it would work to do this in the crock pot?
I don’t think so, Molly. The eggs would definitely get overcooked because I’m not sure of cooking time. But if you try it, let me know!
I’m thinking about making this for breakfast for our youth groups all nighter. How many people would you say a pan feeds?
Hi, Ashley– 8-10 servings as the recipe states!
At the end of the recipe you say it needs to be refrigerated for at least 2 hours. I’m thinking about my planning and time frame I will have available. If it doesn’t get refrigerated at all in between does that have a negative impact? Thanks!!! 🙂
It should not negatively affect the recipe, no.
Lynn. After baking an egg milk snd bread casserole if it sat out all day is it still good
I wouldn’t chance that one!
So, when you freeze it uncooked, does it have a tendency to stick to the pan?
When you thaw it, do you recommend thawing it in the refrigerator over night or on the counter?
Also, how does it work without the meat?
1) if you’ve pre-greased the pan, it should not stick any more than it would if you baked it right away.
2) see step 6 for freezing/thawing directions.
3) it would be fine without the meat. Same directions for baking.
Can I make the night before, refrigerate and then bake in the am?
Yes– the instructions are written to make up to 1 day in advance. See step 4.
I have made this at least a half dozen times over the past 4 months and have it in the fridge again right now.
This is the best, GF, flexible recipe! I’ve switched up the veggies numerous times and have done it vegetarian and loaded with sausage/bacon depending on the crowd. This is a great make-ahead answer to early morning gatherings or an easy breakfast for dinner.
Tomorrow’s version is vegetarian – packed with mushrooms, bell peppers, green chilis, and spinach.
Thank you for sharing this amazing recipe!
I love this so much, Tammy! I’m so glad you’ve been able to switch up the ingredients successfully and enjoy making your own versions. Thank you for sharing!