A hearty breakfast doesn’t have to take a ton of time or wipe out your kitchen in the process. Overnight Breakfast Casserole is a delicious way to ensure a cheesy filling breakfast but the work happens the night before. It uses regular or gluten-free English muffins!
During the holidays when friends and family may be staying over, or your weekends are busier than leaves time for preparing much of anything for breakfast, Overnight Breakfast Casserole knocks it out of the park.
My son requests I make this (often) and we reheat it for all meals of the day.
It is packed with my breakfast favorites: eggs, cheese, cheese, sausage, gluten-free English muffins and cheese…..did I mention the cheese before?! It’s SO good.
Perfect for busy holiday weekends, when house guests are bunking in, or to give the day a filling head start!
My quest for good make-ahead breakfast recipes originates with a very specific Christmas morning ritual in my family.
When I was a child we would get up, open Christmas stockings while having coffee cake that my Grandmother made.
Once the often-multiple-hour long stockings were done we’d all get dressed and open the big gifts. Then would come breakfast, a hot, hearty breakfast.
Now that I’m the one who would have to prepare the hot meal I’ve come up with a perfect solution: Overnight Breakfast Casserole.
Everyone loves it. It’s hearty and delicious.
The only ‘work’ required the morning of serving it is turning on the oven and heating the casserole to golden perfection.
Overnight Breakfast Casserole Ingredients
- Unsalted Butter
- English Muffins (regular or gluten-free)
- bulk Breakfast Sausage
- grated Cheddar Cheese
- grated Mozzarella Cheese
- Eggs
- Half and Half
- Salt and Pepper
Prepare it and Cook the Next Morning
It’s all made the night before, covered and refrigerated.
The following morning, turn on the oven to preheat and pull the casserole out of the fridge (it needs to stand at room temperature for 30 minutes before cooking).
It comes out crisp and browned on the top, full of filling cheesy protein to keep your energy going all day.
It smells and tastes like breakfast should.
I’m thrilled to be able to use gluten-free English muffins too.
This casserole is not just a Christmas morning option.
If can be for a weekday or a weekend full of house guests.
Since the main effort is the night prior to cooking, it really fits with so many scenarios where you want a substantial, delicious hot breakfast but can’t make the time in the moment to prepare it all. Trust me, you’ll love this!
How to make Overnight Breakfast Casserole – Step-by-Step
STEP 1: In a large skillet (medium-high heat) brown the sausage. Drain any fat and allow to cool while preparing other ingredients.
STEP 2: Butter a 13-inch by 9-inch baking dish.
STEP 3: Cut English Muffins into 1-inch cubes. Spread evenly in the pan. Sprinkle half of the sausage on top. Sprinkle 1/2 cup of each cheese on top.
STEP 4: In a medium mixing bowl, combine the eggs, Half and Half, salt and pepper. Whisk to combine. Pour evenly over the casserole.
STEP 5: Evenly sprinkle remaining sausage, followed by the remaining cheese. Seal tightly and refrigerate overnight.
STEP 6: THE NEXT MORNING. Preheat the oven to 350 degrees. Remove casserole from refrigerator 30 minutes prior to cooking. Cook for 35 minutes. Allow to sit for 10 minutes before serving.
More Breakfast Recipes You’ll Love
- Chocolate Chip Muffins
- How to Make Sweet Potato Toast
Recipe
Overnight English Muffin Breakfast Casserole
Ingredients
- 1 tablespoon Unsalted Butter
- 1 package English Muffins (6 English muffins; regular or gluten-free) (I used Udi’s Gluten Free White English Muffins)
- 1 pound bulk/loose Breakfast Sausage
- 1 cup grated Cheddar Cheese (mild or sharp)
- 1 cup grated Mozzarella Cheese
- 10 Eggs lightly beaten
- 2 cups Half and Half
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
Instructions
- In a large skillet over medium-high heat brown the sausage, breaking it into small pieces. Drain any excess fat and allow sausage to cool while preparing the remaining ingredients.
- Lightly grease a 13-inch by 9-inch baking dish with the butter. Cut the English muffins into 1-inch cubes and spread them evenly in the prepared pan.
- Spread half of the cooled sausage (it can be warm but not hot enough to begin to cook the other ingredients) evenly over the English muffin cubes. Sprinkle ½ cup of each type of cheese evenly on top.
- In a medium mixing bowl combine the eggs, Half and Half, salt and pepper; whisk to fully combine. Pour evenly over the top of the casserole.
- Sprinkle the remaining half of the sausage onto the casserole followed by the remaining cheese. Seal tightly and refrigerate overnight.
- The next morning: Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes prior to cooking. Cook for 35 minutes or until the casserole is lightly brown on top and set in the middle. Allow to sit for 10 minutes prior to slicing and serving.
Nutrition
Originally published: December 3, 2017. This post was originally sponsored by Udi’s Gluten Free.
Lee Ann Fisher says
Have you ever added some green chilies to this recipe? I’m in New Mexico and thinking yum!!!!
Toni Dash says
I’m a green Chile fiend and come to New Mexico at least once a year just to eat the food! I say go for it!
Karyn says
This recipe looks great! I am a vegetarian and I am going to substitute Morning Star Spicy Crumbles for the sausage. I like that the English muffins will add texture. I too, have no problem with gluten and plan to use Thomas’s English Muffins whole grain high fiber muffins and toast them before cutting into cubes. (I love those nooks and crannies.) I will use organic eggs and chop up a scallion green onion for added color when it comes out of the oven. I will substitute unsweetened almond milk for the half and half. Cabot’s makes great light cheeses that melt beautifully. Extra Sharp cheddar will allow for less cheese also without any loss of cheesy yum. Easy Peasy! Mmmm! Thank you for sharing your recipe! I have guests coming in February and they are trying to cut down on calories and cholesterol. This will be a perfect make ahead breakfast so we don’t miss spending time with them.
Toni Dash says
I love all your adaptations Karyn, and your thoughtful planning for your guests! Substituting gluten English Muffins would be no issue. I love that those who CAN eat gluten change this up to meet their needs. Will you report back on the results when you make it? My family is nuts for this casserole and I hope you will love it too. Happy New Year!
Tara says
This will be perfect for Christmas morning. I could have it baking in the oven while we open presents.
Stacie says
Overnight breakfast casseroles are a favourite of mine. It makes breakfast so much easier in the morning when all I have to do is pop it into the oven.
Carol Cassara says
Casseroles are my go to when I don’t have a lot of time to make meals! I think this is perfect for breakfast. Love that it’s gluten free!
AnnMarie John says
YES to recipes that you make the night before! This one’s a clear winner and it makes any mom’s life easier as well. especially during Christmas morning!
Our Family World says
I would love to wake up to a breakfast like this! OMG, that casserole looks heavenly! I could eat half the pan. Thanks for sharing the recipe. I will make this on the weekend when every one is home.
Kiwi says
Wow this is interesting. I would of never thought to make ahead a casserole for breakfast the next day.
janis says
Your food photos are always so appetizing and colorful, and these are no exception. What a great dish to make that both for those on a gluten-free diet and the rest of the family will appreciate.
Sarah says
Oh, this sounds awesome! I was looking for an easy breakfast dish to have on Christmas morning. Perfect!