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Overnight Egg Casserole Recipe

Overnight Egg Casserole Recipe

When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast.
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. YIELD:6-8 servings


  • 8 slices bread, cubed
  • 3/4 pound shredded cheddar cheese
  • 1-1/2 pounds bulk pork sausage or Italian sausage
  • 4 large eggs
  • 2-1/2 cups milk
  • 1 tablespoon prepared mustard
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth


  • 1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
  • 2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts

1 piece: 526 calories, 38g fat (18g saturated fat), 194mg cholesterol, 1134mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 25g protein.

Reviews for Overnight Egg Casserole

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star5760 User ID: 3375222 25241
Reviewed Dec. 21, 2013

"This was the worst breakfast casserole I have ever tasted. My husband and I ate one small piece and had to throw the rest in the garbage. I am a veteran cook, so it wasn't me!!"

ms11145 User ID: 1604521 10207
Reviewed Sep. 13, 2013

"easy casserole to prepare. Adaptable with various meats and cheeses"

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