Feeding a crowd over the holidays? This breakfast casserole is perfect for you! It is super easy, affordable and the BEST EVER! You can totally claim this recipe and be the star of your meal.
Another egg recipe this week? YES! They’re $0.49/dozen here and I’m going egg crazy. Between baking, hard boiled eggs and the girls being home over break, we’re filling up on this cheap protein. Plus this is the BEST overnight casserole, perfect for the upcoming holidays!
I’m happy to say that I finally have a handle on my Christmas shopping. For a minute there I was stressed and drowning, but I took control last Friday and got.it.done. Amazon Prime has been my BFF too. Anyone else feel like this month FLEW by?!
I’ve tried quite a few overnight breakfast casseroles, including slow-cooker ones, and this one takes the top prize. It’s cheap to make, super filling and it feeds a crowd–perfect for any overnight guests this time of year. Our family of five barely makes a dent in it, but it’s delish for leftovers all week. I like to serve with fruit, yogurt and OJ (mimosas for a holiday!). You can put the whole meal together in under $15!
Instead of bread, this casserole uses English muffins. It adds a delicious crunch, whereas bread can end up soggy in casseroles sometimes. If you have a bread outlet in your area, check there for super cheap English muffins. I got a 12 pack for $1! You can use sourdough, regular, wheat or multigrain. I’ve always been tempted to try cinnamon raisin, but my family vetoes it.
This uses a roll of breakfast sausage, not bacon. It’s up to you if you want the original or spicy variety. You can try a turkey or chicken version too–let me know if you do!
- 6 English Muffins , halved and cut into cubes
- 16 oz roll of Breakfast Sausage , original or spicy
- 12 large eggs
- 2 cups Colby Jack cheese
- 1/2 cup red or green pepper , diced
- 1/2 cup onion , chopped
- 1/4 cup butter , melted
- 2 cups milk
- Salt , to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- Optional: parsley to top
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Spray a 9x13 pan with cooking spray. Sprinkle in English muffins and drizzle with melted butter. Set aside.
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In a pan, brown sausage. Drain grease.
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Sprinkle sausage over English muffins in pan. Add peppers and onion. Sprinkle with cheese.
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In a large bowl, whisk eggs, milk, ground mustard, salt and pepper.
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Pour egg mixture over casserole. Cover and refrigerate overnight.
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In the morning, preheat oven to 350º.
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Bake until golden brown, 45-50 minutes. A knife should come out clean from center.
Feel free to use whatever cheese variety or English muffin type you want. The sausage can be hot or mild.
I truly hope you are able to enjoy your holiday season and savor every special moment. I know this time of year can be stressful, but remember: it’s almost over!
If you try this casserole, be sure to tag me on social media @DashOfEvans or use #DashOfEvans!
This was so delicious and easy to make for Christmas morning! My family enjoyed it.
Yay! I’m so glad you guys enjoyed it! Merry Christmas to you and your cuties!
Hi! I don’t have ground mustard, could I replace it with regular bottled mustard in this recipe?
You can just omit that!
Bake covered or uncovered?
Uncovered ?
Do you toast the English muffins first? Thanks!
No, it’s not necessary as long as they’re fresh, not frozen! The top layer will still crisp up while baking.
I make this quite often. I use whatever bread I have on hand for the bottom layer. My fav is to buy some nice butter croissants.
How soon the day before can I make this!? Can I make it in the morning on Day 1 and cook in the a.m. on Dsy 2??
That would be fine! I’ve made it Thursday night for Saturday morning before! It won’t harm it at all.
Made this for family and company everyone loved it.
Can you skip using bread to keep it low carb?
You can skip it, but it would pretty much just be an egg bake. I’m sure it would still be delish…just be sure to lower the cooking time quite a bit.
You could also try making a double batch of this bread without using the lemon zest and chop it into cubes for this egg bake. It uses almond flour only and no sugar but still comes out like a fluffy bread.
https://www.themerchantbaker.com/lemon-almond-chia-bread/
Hi! I don’t really care for peppers, can I replace them with something else? Thanks! I look forward to making this for football Sunday!
Hi! GREAT idea to make this for football Sunday! Yes, peppers aren’t necessary. Leave them out, or use another veggie you like–broccoli is delish.
Are the veggies fully cooked and soft after baking? Should I sauté them for a few minutes before? I don’t want them to be crunchy.
Hi Taylor!
They’re cooked through after baking, but you can totally cook them a bit beforehand to be on the safe side!
I made this for work and it was gone by lunch! I did sauté the vegetables in the sausage fat. I am going to make this now for the family for Christmas morning. Thanks for a delicious keeper recipe!!
So glad you enjoyed this and thank you for your comment! I love the idea of cooking the veggies in the sausage fat. Happy Holidays ?
Could you use hashbrowns instead of english muffins?
For sure!! I know a few people on Pinterest said they tried that. Either Potatoes O’Brien (cubed ones with onions/peppers) or traditional shredded would work. I’m not sure the cooking time…probably an hour.
Can I make this recipe ahead of time and freeze? Would take out of freezer the night before and bake Christmas morning.
Thanks!
I think that would be fine…but I’ve never tried it before. Sometimes eggs don’t freeze the best. Let me know if you try it!
Do you actually split the English Muffins first or just cut a whole one in half and then cube? Thanks in advance!
The ones I usually get are pre-split, so I cut them whole (usually 10 pieces) and they tend to split where cut. I hope that makes sense! Either way works ☺
Have you made this with ham?
I haven’t tried it, but I saw a few reviews on Pinterest saying it was good. I would just sub in 1lb of cubed ham and sautee it with the veggies first.
Help! Do you remove cover to bake in the morning or leave covered? I’ve finished assembly and covered with foil for overnight in fridge.
Hi Joan! I like to bake uncovered, but it’s completely up to you!
This looks delish but I am trying to find a bacon option since my sis is doing a sausage strata…. will this be as good with bacon? Thank yoy
Im sure it would! Definately thick cut bacon, maybe 1 lb cooked and crumbled. Ham would be great too!
Will bacon work just as well?
sorry I didn’t mean to repost
This looks awesome and I love your blog! Can you tell me if it is okay to use sliced honey wheat bread instead? That’s what I have on hand.
Thank you so much! Sliced honey baked ham would be delicious!
Ha! It cut off the comment before I could read the end. Yes, I would toast it first. Maybe just pop on a cookie sheet and bake at 250 for like 10 min.
CAn you use heavy cream with milk? Sometimes it comes out to soggy. Any suggestions?
That would work! If it’s soggy, you might need to bake it more.
Thanks for the recipe, it looks great! We’ve been baking for 55 minutes and it’s still coming out a bit runny. Do you suggest increasing the temperature and covering?
So sorry, I just saw this! It might take longer, depending on your oven. Usually covering it will help. How did it turn out?
I’ve made this recipe 3 times now and each time it’s been amazing. Made it for my daughter’s fourth birthday brunch party – so perfect and easy and feeds lots of mouths! Made again Christmas morning and love that you can just prep all in advance, pop it in the oven and open presents while your house filla with the smell of delish! Making it again for New Year’s Day breakfast at a friends! Easy to prep at home, and carry it along for our morning contribution! Definitely one of my favourite overnight casseroles — recipe and link has been shared numerous times now! Thanks!
You are so welcome Jennifer! Thank you for such kind words…you made my holiday season! I’m so happy you are enjoying the recipe 🙂
Hi! I’d like to try this for breakfast for dinner tonight. I know the directions call for letting it sit overnight, could I just mix the eggs with the bread a little and then cook instead of having it set overnight? Thanks!
Hi Cam! That should be fine…just let it sit for like 15 minutes at room temp. It might be crunchier than normal, but still delish! Let me know how it goes 🙂
Help!!!
I have made this before on Christmas Eve and it was such a hit. I decided to make 4 of them yesterday for a Preschool Breakfast that was supposed to happen this morning. But, school was cancelled due to weather. So now I have 4 made casseroles in the fridge and the breakfast has been postponed to next Wednesday. Is there anything I can do to save them and be sure they still turn out good??
Thanks!
Lauren
OH NO! I mean, yay for the snow day…but such a bummer. Did you cook them or they are just in the overnight stage still? Freezing eggs can be hit or miss, but I think it MIGHT turn out okay since there’s milk and other ingredients.
They are still in the overnight stage! I have not baked them yet.
I think it should be okay to freeze…as long as they’re covered with plastic wrap first, then foil. Ours for New Year’s Day froze by accident and it cooked up perfectly…just takes longer. I would give yourself 2 hours to cook all 4 and dont forget to remove the plastic wrap first!
Ok thank you!
Doesn’t the bread get soggy overnight?
Yes, the eggs soak into the bread. But as it bakes, it makes a base for the casserole…almost like french toast texture. There are still crispy bits on top.
have you ever made this without any meat?
Hi! I’ve never made it without meat, but I’m sure it would be great. Maybe consider adding extra veggies– mushrooms would be great!
Hi There! I planned on making this to share with my co-workers, but I’m second guessing the sharing part LOL!! Do you by chance know the nutritional info to this delicious recipe?! Thanks!
It feeds a crowd! I’m not sure about the nutrition facts, but I will be right back with them for you! 🙂
We usually get about 12 large squares, for 349 each. Mostly from the sausage and cheese. http://www.myfitnesspal.com/recipe/view/89496275111869
I want to make this for a church breakfast. Have you ever tried to double the recipe? We have some really big eaters and usually at least 100 for breakfast. Can’t wait to try it based on the comments. Thanks!
Can this recipe be doubled? Feeding a LARGE church crowd. What would the cooking time needed to be increased to?
Hi Diane!! You can double, triple whatever you want for this! I would keep it in a 9×13 pan if possible, so do 2 or more of those. The cook time might be closer to 1.5 hours if you’re cooking multiple pans. It really depends on the oven! You could cook up the sausage and peppers/onions together and then make an assembly line to create them in different pans. Feel free to email me if you have any other questions! dashofevans@gmail.com
Making again tonight for the second time in 3 weeks. Church crowd loves it!! I caramelized the onions the first time with sausage. This time its kielbasa with onions and mushrooms! Can’t wait to to try this one!!
Oh, I love the idea of caramelized onions! YUM! So happy you’re enjoying!
I’ve made this bake several times and I love how it’s such a versatile dish. I’ve made it with English muffins (as called for), stale crusty bread and leftover biscuits. Each time it turns out delicious! Thanks for making this awesome go to meal!
Made this am (Wednesday) and just realized I wont be cooking till Friday AM. Will it spoil?
No, it will still be fine! Enjoy 🙂
Is it absolutely necessary to refrigerate overnight? I want to make this now!
Hi! It might have a different texture, but I’m sure it will still be delish. Maybe try 30 minutes?
Hello & thank you for the great recipe! I’ve made this once with the English muffins & my family liked it but didn’t love the muffins, so I’d like to try some shredded hash browns. Do you know about how much would be best?
Thank you!
I would say one regular sized bag of regular or Southern style hash browns…I think they’re usually around 20 oz?
Could I make this on a Thursday evening and refrigerate it until Sunday morning?
That should be fine! I’ve made on a Friday morning and baked on Sunday before…it was fab!