Overnight Breakfast Casserole
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!
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, breakfast casserole, casserole, eggs
Servings: 12 servings
Calories: 308kcal
9x13 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.
Serving: 1serving | Calories: 308kcal | Carbohydrates: 13g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 556mg | Potassium: 253mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg