Assemble this Easy Overnight Breakfast Casserole full of sausage, potatoes, eggs, and cheese in the evening, and bake it in the morning. It’s the perfect way to start the day!
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One of my favorite parts of the day is breakfast. I am one of those people who has to eat something to start the day. Plus, it’s good for you!
This Overnight Breakfast Casserole is one of my go-to when I’m craving an egg casserole. The flavors are perfect for Christmas morning, and make the best leftovers as well!
Overnight Breakfast Casserole Recipe
I especially like to eat breakfast when it’s as delicious as this Overnight Breakfast Casserole! There’s a reason this easy breakfast casserole is requested by my family over and over again.
If you are looking for more amazing breakfast recipes, here are some of my favorites: Breakfast Quesadillas, Homemade Waffle Recipe, Homemade Pancakes! Be sure to try my Farmer’s Breakfast Casserole too!)
A layer of crescent rolls, sausage, hash brown potatoes, cheese, and eggs in a 9×13 casserole dish makes up this delicious Overnight Breakfast Casserole that you’re going to flip for! My family looks forward to it every time we make it.
Ingredients for Overnight Breakfast Casserole
- Sausage – I like to use spicy sausage, but any heat level will do! Turkey sausage, chicken sausage, and sweet apple sausage will all work well, too.
- Hashbrown potatoes
- Cheese – I love to use sharp cheddar cheese in this recipe. Don’t forget to sprinkle extra cheese on top.
- Crescent rolls – Some people make this with bread and bread cubes, but the flavor of the rolls is key.
Here are a few ingredient variations and substitutions that will work well on this simple breakfast casserole.
- You could definitely switch up the meat or cheese to suit your flavor preferences. Try ham and Swiss or bacon and Colby jack. It’s going to be good!
- If you want to add in some nutrients, mix in spinach, mushrooms, onions, or fresh pepper slices. This egg mixture is really versatile!
- My favorite way to serve Overnight Breakfast Casserole is to serve it with mixed fruit and coffee cake or cinnamon rolls. Mmmm! It’s the perfect breakfast or brunch meal!
How To Make Overnight Breakfast Casserole
- Add dough to the pan: Place crescent dough in the bottom of a greased 9×13 pan.
- Layer the sausage: Layer sausage, potatoes & cheese in the order given.
- Mix ingredients: Mix the eggs and milk in a large bowl. Pour over casserole.
- Chill: Cover, and refrigerate overnight.
- Let rest: Let the casserole rest on the counter and come to room temperature while the oven preheats to 350 degrees. Bake uncovered for 45 minutes or until the eggs are just set in the center, being careful to not overbake. Let the casserole stand for 10 minutes before serving.
Add a little spice to your casserole by whisking in 1/2 a teaspoon of cayenne pepper to the milk and eggs. This will give the casserole a nice kick of heat and is super easy to do!
How to Store Overnight Breakfast Casserole
After your casserole has cooled, you can loosely cover the dish and store it in the fridge for 2-3 days. Reheat the casserole in the microwave until it is nice and hot again.
This breakfast casserole freezes well, too! Bake the casserole completely, and allow it to cool. Then, cover it tightly with plastic wrap followed by aluminum foil, and store it in the freezer for up to 2 months.
To serve, thaw leftovers in the fridge overnight, and reheat in the oven at 350ºF for about 20 minutes or until heated through.
I bake this breakfast casserole uncovered. I like the cheese to get a little browned on top!
Yes! Store the unbaked casserole in the fridge for up to 1 day. Or, assemble the ingredients, and freeze them unbaked for 2 months. Cover it tightly with plastic wrap and aluminum foil. When you’re ready to eat, thaw the casserole in the fridge overnight, and bake as the recipe card states.
When it’s time to reheat, allow the dish to come to room temperature before putting it into a hot oven. Preheat the oven to 350 degrees Fahrenheit. Cover the leftover casserole with a piece of foil so the moisture will not escape and to ensure even heating.
Overnight Breakfast Casserole
- 9×13 baking dish
- Mixing bowl
- 1 package refrigerated crescent rolls
- 1 pound browned hot sausage
- 1 half package of Ore-Ida O’Brien frozen potatoes
- 2 cups shredded cheese (I like cheddar)
- 6 large eggs
- 2 cups milk (I like whole milk)
- Place crescent dough in the bottom of a greased 9×13 pan.1 package refrigerated crescent rolls
- Layer sausage, potatoes & cheese in order given.1 pound browned hot sausage, 1 half package of Ore-Ida O’Brien frozen potatoes, 2 cups shredded cheese
- Mix eggs and milk together in large bowl. Pour over casserole.6 large eggs, 2 cups milk
- Cover and refrigerate overnight.
- Let rest on counter while oven preheats to 350 degrees. Bake uncovered for 45 minutes or until eggs are just set in center, being careful to not overbake. Let stand for 10 minutes before serving.