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Overnight Sausage and Egg Brunch Casserole

Overnight Sausage and Egg Brunch Casserole prepared dish

This hearty overnight brunch casserole layers bread, cheddar cheese, sausage, and an egg custard, then finishes with a creamy mushroom topping before baking. It is rich, savory, and ideal for feeding a crowd at breakfast or brunch.

This recipe is breakfast, scaled for 12 servings, with 30 min prep and 60 min cook.

Prep: 30 min · Cook: 60 min · Total: 90 min · Serves: 12

Quick cooking notes

  • Core ingredients include sandwich bread, breakfast sausage links, cheddar cheese, eggs.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 12 servings.

Ingredients

  • 10 slices sandwich bread (cubed)
  • 12 links breakfast sausage links (cooked and sliced)
  • 2 cups cheddar cheese (shredded)
  • 8 large eggs (beaten)
  • 2 cups milk
  • 1 tbsp prepared mustard
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 1 can condensed cream of mushroom soup
  • 1 cup button mushrooms (sliced and drained if canned)
  • 0.25 cup dry vermouth
  • 1 tbsp butter (for greasing the dish)

Instructions

  1. Cook the sausage links in a skillet until browned and fully cooked, then slice them into bite-size pieces.
  2. Grease a 9 x 13-inch baking dish with butter.
  3. Spread the cubed bread evenly across the bottom of the prepared baking dish.
  4. Sprinkle the shredded cheddar cheese over the bread, then scatter the cooked sausage pieces on top.
  5. In a large bowl, whisk together the eggs, milk, mustard, salt, and black pepper until well combined.
  6. Pour the egg mixture evenly over the bread, cheese, and sausage layers.
  7. Cover the dish and refrigerate overnight so the bread can absorb the custard.
  8. The next day, preheat the oven to 350°F (175°C).
  9. In a bowl, stir together the cream of mushroom soup, sliced mushrooms, and dry vermouth until smooth.
  10. Spread the mushroom mixture over the chilled casserole.
  11. Bake uncovered for 55 to 60 minutes, or until the casserole is set in the center and golden on top.
  12. Let the casserole rest for 10 minutes before slicing and serving.

Nutrition (per serving)

  • Calories: 361
  • Protein: 18 g
  • Fat: 24 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Sugar: 4 g
  • Sodium: 894 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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