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Overnight Breakfast Casserole on a plate.
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3.88 from 128 votes

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
Cook Time45 minutes
Total Time1 hour 15 minutes
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