Overnight Breakfast Casserole

3.91 from 131 votes

Make-ahead overnight breakfast casserole with eggs, sausage, potatoes, cheese and crescent dough! Prep now, bake tomorrow for an easy brunch!

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: overnight breakfast casserole, overnight egg and sausage bake

Servings: servings

Calories: 308kcal

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, ½ package 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.

Add some heat: 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.
Allow it to set: Let the casserole rest 10-15 minutes after baking; this helps it set and makes slicing cleaner.
Broil the top: Want a golden top? Broil 1-2 minutes at the end of the baking time (watch closely).