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This breakfast casserole is the make-ahead miracle every busy morning needs: layers of savory breakfast sausage, crispy bacon, sweet bell peppers, and two kinds of melty cheese soaked in a rich custard of eggs and half-and-half. You assemble it the night before, stash it in the fridge, and bake it off fresh in the morning, so it is perfect for holidays, slow weekends, or anytime you want to feed a crowd without the sunrise scramble. If you love a hands-off morning, pair it with my creamy buttery grits.
One pan, big flavor, and almost all of the work done before you even go to bed.
Breakfast Casserole Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: Overnight chill + 1 hour
- 🍽️ Serving: 12 servings
- ⚡ Calories: 619 per serving
- 🌶️ Flavor Profile: Savory, cheesy, hearty
- ✋ Difficulty: Easy
Quick Answer
Yes, and you should. Assemble the entire casserole, cover it tightly, and refrigerate it for at least 8 hours or overnight. The resting time lets the bread soak up the egg custard so it bakes up tender in the center and golden on top. In the morning, just add the cheddar and bake.
Jump to:
- Breakfast Casserole Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Breakfast Casserole
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Breakfast Casserole FAQs
- Other Recommended Breakfast Recipes
- Easy Overnight Breakfast Casserole
Why This Recipe Works
Click to see the technique science
- Overnight soak guarantees a custardy center. Letting the assembled casserole rest 8 hours hydrates the bread all the way through, so you never get dry cubes or a wet, eggy middle.
- Two cheeses do two jobs. Diced Velveeta melts into creamy pockets inside the bake while sharp cheddar on top crisps into a golden, savory crust.
- Pre-cooked meats keep it from getting greasy. Browning the sausage and bacon first and draining them means all that flavor stays in without a layer of grease at the bottom.
- Sauteed peppers and onion add sweetness and color. A quick saute softens the vegetables and draws out their sweetness so every bite has pops of red and green.
Why You’ll Love This Recipe
- It feeds a full table of 12, making it ideal for Christmas morning, brunch, or a houseful of guests.
- Almost everything is done the night before, so the morning is pure hands-off baking.
- It reheats beautifully, so leftovers are just as good the next day alongside banana nut muffins or fresh fruit.
- It is endlessly customizable with whatever meat, veggies, and cheese you have on hand.
- It is a guaranteed crowd-pleaser that pairs perfectly with crescent roll cinnamon rolls for a sweet-and-savory spread.
Key Ingredients
Simple, hearty ingredients you can find at any grocery store come together for a casserole that tastes like a special-occasion brunch.
- Breakfast sausage: Cooked and drained ground breakfast sausage brings the savory, seasoned backbone.
- Bacon: Small-diced and cooked crispy for smoky, salty crunch in every layer.
- Bell peppers and onion: Green and red bell pepper plus white onion, sauteed until soft and sweet.
- Crusty bread: Small-cubed sturdy bread is the sponge that soaks up the custard; day-old bread works best.
- Velveeta and sharp cheddar: Velveeta melts into creamy pockets while cheddar crisps on top.
- Eggs and half-and-half: Twelve eggs whisked with half-and-half create the rich custard that binds it all.
See recipe card for exact quantities.
Variations and Substitutions
This casserole is a blank canvas, so swap in whatever your family loves.
- Change the meat: Use diced ham, crumbled chorizo, or crispy turkey sausage in place of the breakfast sausage.
- Make it spicy: Add diced jalapeno or a few dashes of hot sauce to the egg mixture.
- Swap the bread: Cubed croissants, biscuits, or a loaf like the one in my savory bread pudding all work.
- Go vegetarian: Skip the meat and load up on mushrooms, spinach, and extra peppers.
- Switch the cheese: Pepper jack, Swiss, or Gruyere all melt beautifully.
How to Make Breakfast Casserole
- Spray a 9×13 baking dish, then layer the cubed crusty bread evenly across the bottom.
- Scatter the cooked, drained breakfast sausage over the bread.
- Add the sauteed onion and bell peppers, then top with the crispy bacon.
- Dot the diced Velveeta evenly over the top of the layers.
- Whisk the eggs with half-and-half, salt, and pepper, pour over everything, then cover and refrigerate at least 8 hours or overnight.
- In the morning, top with sharp cheddar and bake at 375F for about 40 minutes until set and golden; rest 10 minutes before slicing.
Recipe Tips & Tricks
- Use sturdy, day-old crusty bread; fresh soft bread can turn mushy.
- Do not skip the overnight rest, it is what makes the texture custardy instead of soggy or dry.
- Cover the casserole with foil if the top browns before the center is set.
- A toothpick inserted in the middle should come out clean with no wet egg.
- Let it rest 10 minutes after baking so the slices hold together neatly.
Serving Ideas and Suggestions
Breakfast casserole is a full meal on its own, but a little spread makes it feel like a celebration. Set it out alongside crescent roll cinnamon rolls and a bowl of fresh fruit for the classic sweet-and-savory brunch.
For a heartier holiday table, add creamy buttery grits, a platter of breakfast bagel sandwiches, or a pitcher of mimosas. Coffee and orange juice round everything out.
Leftovers keep in the fridge for up to four days; reheat individual squares in the microwave or warm the whole pan, covered, in a low oven.
Breakfast Casserole FAQs
Yes. Bake it fully, cool completely, then wrap and freeze for up to two months. Thaw overnight in the fridge and reheat, covered, at 350F until warmed through.
For the best texture, yes. If you are short on time, let it sit at least one hour so the bread can soak up the custard, but overnight gives the most tender result.
A sturdy, crusty loaf like French or sourdough cut into small cubes. Day-old or lightly toasted bread holds up better than soft sandwich bread.
Absolutely. Swap the Velveeta for an extra cup of shredded cheddar, Monterey Jack, or any good melting cheese you like.
The center should be set, not jiggly, and a toothpick inserted in the middle comes out clean with no wet egg. The top will be golden and bubbly.
Yes. Halve all the ingredients and bake in an 8×8 dish; start checking for doneness around 30 minutes.
This easy overnight breakfast casserole is the stress-free answer to feeding a crowd on Christmas morning or any weekend. For more morning favorites, try my breakfast bagel sandwich next.
Crumble homemade breakfast sausage into this overnight breakfast casserole.
Easy Overnight Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage cooked and drained
- 1/2 pound bacon small diced, cooked crispy
- 3/4 cup small diced white onion
- 1 cup small diced green bell pepper
- 1 cup small diced red bell pepper
- 4 cups small cubed crusty bread
- 8 ounces Velveeta cheese small diced
- 12 large eggs well beaten
- 2/3 cup half and half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Cook the sausage and bacon off beforehand, and save 1 tablespoon of bacon grease.1 pound ground breakfast sausage, 1/2 pound bacon
- Place the bacon grease into a large skillet over medium heat. Add the onion and bell peppers, and stir to combine.3/4 cup small diced white onion, 1 cup small diced green bell pepper, 1 cup small diced red bell pepper
- Cook, stirring occasionally, until the veggies are softened, 8-10 minutes; take off the heat and set aside.
- Spray a 9×13 baking dish with cooking spray.
- Add the cubed bread into the bottom of the dish.4 cups small cubed crusty bread
- Top with the cooked sausage.
- Add the peppers and onion mixture on top.
- Top with the bacon.
- Add the diced Velveeta on top.8 ounces Velveeta cheese
- In a large bowl, whisk the eggs with the half and half, salt, and pepper. Pour this all over the top of the casserole. Gently press down on the top of the casserole so the bread starts soaking in the egg mixture.12 large eggs, 2/3 cup half and half, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Cover and place in the fridge for at least 8 hours, or best overnight.
- Preheat the oven to 375°F.
- Top the casserole with the shredded cheddar cheese.2 cups shredded sharp cheddar cheese
- Bake for 40 minutes or until a toothpick comes out clean with no wet egg in the center. You may need to cover the casserole with foil if it starts browning too much.
- Allow it to sit for 10 minutes before slicing and serving.
Notes
- For added flavor, save a tablespoon of bacon grease when cooking the bacon for sautéing the veggies.
- Gently press down on the bread after pouring the egg mixture. This ensures the bread soaks up all the goodness.
- If using store-bought cooked bacon, add olive oil when sautéing veggies.
- Use a wooden spoon or spatula to make sure the ingredients are evenly distributed.
- Cover the casserole with foil if it starts browning too much during baking.
- Pair it with fresh fruit or cinnamon rolls for a complete holiday breakfast.
Nutrition
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