This make ahead breakfast casserole recipe is not only delicious but also a lifesaver for busy mornings or special occasions like Christmas or Easter. One of my all-time favorite recipes, this Make-Ahead Sausage, Egg, and Cheese Breakfast Casserole is your ticket to a stress-free morning and satisfied bellies all around.

As the holiday season approaches, my mind drifts to cherished family traditions, and among them, one stands out: preparing my Make-Ahead Sausage, Egg, and Cheese Breakfast Casserole.

Picture this: It’s Christmas Eve, the house is quiet, and the only sound is the gentle rustle of wrapping paper as I tackle the last of the gift wrapping. While everyone else is nestled snug in their beds, visions of sugarplums dancing in their heads, I’m the lone sentinel in the kitchen, pondering the age-old question: How do I feed the masses and still have time to enjoy the magic of Christmas morning?

The Joy of This Make-Ahead Breakfast Casserole Recipe

This hearty country dish isn’t just a meal; it’s a symbol of togetherness, eagerly anticipated by all. And while it’s a staple in our home for Christmas morning, its versatility makes it perfect for any occasion, including weekend brunches throughout the year. This dish can turn even the most chaotic morning into a cozy, comforting affair—just what you need when the in-laws unexpectedly drop by for brunch or the kids have friends over for a sleepover gone wild.

What You’ll Need

Breakfast sausage

If breakfast sausage isn’t in your pantry, you can easily create your own seasoned version with a blend of sage, thyme, crushed fennel seeds, red pepper flakes, a dash of nutmeg, salt, and black pepper.

Eggs

You will need 9 large eggs. For those seeking a lighter option, two egg whites can substitute for one whole egg.

Whole milk

Opt for whole milk for its creamy texture, or indulge even further with half and half. For those with dietary preferences, almond milk or another mild dairy-free alternative can be easily substituted.

Seasonings

Dry mustard and salt are the key players here. If you find yourself without dry mustard, dijon mustard makes for an excellent substitute, offering a similar flavor profile. Simply use one tablespoon of Dijon mustard for each teaspoon of ground mustard.

Bread

Four slices of classic white bread, torn into pieces to soak up the delectable custard.

Grated cheese

Half a cup of your preferred variety. Whether it’s sharp Cheddar for a robust flavor, Monterey Jack for a milder taste, or Pepper Jack to add a kick, the choice is yours.

How to Assemble the Make Ahead Breakfast Casserole

Alrighty, so let’s get this breakfast casserole started! First, grab your 9″x13″ baking dish and give it a good grease with some butter or vegetable oil. Don’t be shy with the grease—it’s what makes the magic happen!

Next, it’s time to tackle that sausage. Get your skillet sizzling over medium heat and break up that sausage. Once it’s browned to perfection, drain it thoroughly.

Now, onto the main event: the egg mixture. In a large bowl, crack the eggs and give them a good whisking. Then, toss in the milk, mustard, and salt, and mix it all up until it’s as smooth.

Once that’s done, it’s time to throw in the rest of the gang: the bread pieces, cheese, and that glorious sausage you’ve been browning. Mix it all together.

Now, pour the mixture into your pre-greased baking dish, cover it up with some plastic wrap, and pop it in the fridge overnight. Yep, you heard me right—we’re letting those flavors mingle and marinate while we catch some Z’s.

The next morning, when you’re bright-eyed and bushy-tailed (or at least caffeinated), pull the baking dish out of the fridge and let it come to room temperature while you preheat the oven to 350°F.

Then, slide the casserole into the oven for about 50 minutes. You’ll know it’s ready when it’s firm throughout and lightly browned on top.

What to Serve with the Casserole

What’s a hearty brunch without a touch of sweetness? That’s where the infamous 3-ingredient cinnamon rolls come into play. Gone are the days of pre-dawn dough wrestling; now, with a simple food hack, I can whip up decadent cinnamon rolls in a mere 40 minutes. It’s a secret I’m thrilled to share, promising you heavenly treats that rival even the most labor-intensive homemade versions. So, serve them up alongside the breakfast casserole, and you’ve got yourself the makings of a perfect family brunch.

MORE: 3-Ingredient Cinnamon Rolls—So Decadent, So Simple It Might Be Illegal!

make ahead breakfast casserole recipe sausage egg cheese

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5 from 5 votes

Make Ahead Breakfast Casserole: Sausage, Egg and Cheese

Quite possibly the easiest recipe ever that brings the greatest results and raves! And you can make it ahead so you can just pop it in the oven in the morning.

Prep Time20

Cook Time55

Overnight in the fridge8

Total Time9 15

Course: Anytime, Breakfast

Cuisine: American

Servings:

Calories: 319kcal

Author: Mary Hunt

Ingredients

1.5 lbs breakfast sausage
9 eggs, large
3 cups whole milk
1 ½ tsp dry mustard
1 tsp salt
4 slices white bread, torn into pieces
½ cup grated cheese, your choice (sharp Cheddar or Monterey Jack or Pepper Jack for a little spice are all good choices.)

Instructions

Grease a a 9"x13" baking dish with butter or vegetable oil. Set aside.
Break up and brown the sausage in a skillet set over medium heat. Drain thoroughly.
In a large bowl, beat the eggs, milk, mustard and salt together until well incorporated. Add the bread pieces, cheese, and sausage. Stir until well mixed.
Pour the mixture into the baking dish. Cover with plastic wrap and refrigerate overnight.
Remove the baking dish from the refrigerator and allow it to come to room temperature while you preheat the oven to 350F. Bake the casserole for about 50 minutes, until firm throughout and lightly browned on top. Serve hot!

Notes

I start this hearty country dish on Christmas Eve to serve on Christmas morning. It’s a family tradition as well as a family favorite. It's great for a company breakfast any time of year, too, because it makes a lot. This recipe multiplies well. You can easily double it by using two 9 x 13 baking dishes, to feed 16.

Nutrition

Question: What’s your go-to, stress-free recipe for family brunch gatherings? Let me know down below in the comments!

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Please keep your comments positive, encouraging, helpful, brief,
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Judy Bergman says:

December 26, 2025 at 1:43 pm

I made the breakfast casserole for Christmas Eve morning, but then decided it would work better for us on Christmas Day morning, so it sat in my fridge for two nights but it still turned out fabulous!! I had a HUGE crowd of family here and absolutely every single person absolutely loved! Rave reviews ! Truly delicious! Thank you, Mary.

KayCee says:

December 1, 2025 at 1:28 pm

Here’s some suggestions I’ve used for this delicious breakfast/brunch recipe that makes it even more dear to my heart…
–A day or more ahead of time I completely bake it as directed. Then, I let it cool to room temperature and store in the fridge in a covered container.
The day of serving it, people can choose the size piece they want (I cut it up into squares and 1/2 squares) and then reheat it in the microwave .
–Alternatively, I fully bake, cool to room temperature, cut into squares and 1/2 squares, seal well and freeze.
Day of serving…choose size and number of pieces and thaw. Then either heat in oven or microwave.
No need to wait til a holiday or special occasion to enjoy this!

Anne Hahn says:

August 15, 2025 at 4:41 pm

I make this but use the Pillsbury dough sheet in the 9X13 pan. You don’t have to do it the night before and it tastes the same. I make this all the time for company for breakfast and they love it!

Mary Hunt says:
August 15, 2025 at 7:06 pm

Thanks for that great tip, Anne

Anita L says:

December 13, 2024 at 3:35 pm

I make it keto by leaving out the bread but my biggest trick is whipping up the eggs in the blender prior to adding them to the casserole dish. It makes the casserole so light and fluffy and it doesn’t seem to collapse in the fridge overnight.

Mary Hunt says:
December 16, 2024 at 10:46 am

Great tip, Anita. Thanks!

Helperlady says:

March 31, 2024 at 8:55 am

Oops. I read and reread the instructions so carefully. However, it wasn’t until the “rolls” were in the oven that I realized I had purchased Pillsbury Grand “biscuits” and not cinnamon rolls. What a disappointment.

Mary Hunt says:
April 1, 2024 at 8:23 am

Try again! You won’t regret it 🙂

Jean M Reynolds says:

March 29, 2024 at 10:05 am

This is a favorite at my house. My recipe also has sauteed mushrooms and onions. I plan to bake it before church and then gently reheat for brunch. Should work ok!! Love the cinnamon roll recipe. I’ll give that a try, too. Happy Easter.

What? says:

December 29, 2023 at 2:27 pm

Can this wonderful sounding recipe be reduced, rather than multiplied, by those of us who aren’t feeding the army? Maybe by just multiplying the ingredients by .5?

Mary Hunt says:
December 30, 2023 at 10:20 am

Yes. No problem at all.

Linda Radosevich says:

December 20, 2023 at 10:38 am

I’ve been making your egg-cheese-sausage breakfast casserole for years, since I was introduced to it at a church retreat. I’ve made it for a Campus Ministry Family Day with variations: no sausage for vegetarians. The only difference is that I layer buttered bread with the cheese and sausage (and you can substitute diced ham). It was always a huge hit, with many requests for the recipe. A definite winner!

Make Ahead Breakfast Casserole Recipe: Sausage, Egg & Cheese

The Joy of This Make-Ahead Breakfast Casserole Recipe