This overnight breakfast casserole has become one of my favorite breakfast meals to make when I need to feed the entire family. Not only is it filled with everyone’s favorite omelet ingredients, it is a meal that everyone can enjoy together.
As much as I love making sunny side up eggs and individual omelets, it seems like I am constantly standing over the stove making breakfast that is cooked to order. And by the time that everyone is fed, and I have finally made my breakfast, there is no one left at the table.
Therefore, I will eat my breakfast in a hurry, only to help the others finish with the clean up process. Although there are days that I don’t mind this routine, it is not how I prefer to eat breakfast on special occasions, including holiday mornings.
A Holiday Morning Breakfast Tradition
When it comes to holiday mornings, such as Easter, Thanksgiving, and Christmas, the last thing I want to do is spend time working in the kitchen. Instead, I want to be enjoying the companionship of my family.
And ever since I began making this overnight breakfast casserole recipe, I have been able to do so! Although I most often make it as an overnight recipe it doesn’t have to be made this way. Instead, you can prepare the ingredients as instructed and bake it right away.
However, when I know the mornings will be full of special holiday activities, I always prepare the dish the night before and bake it in the morning. That way when everyone is ready to eat, we can all sit down at the table at the same time.
And there is nothing better than sitting down with your family and/or friends and enjoying a meal together.
Customize The Ingredients
However, another reason that you should make this recipe is because it can be customized according to your preference or what you have on hand. Although the recipe calls for cooked ground breakfast sausage, you can use whatever protein that you like, or skip it all together for a vegetarian meal.
Sometimes I will add leftover diced and cooked ham that I have frozen from a previous holiday meal. Or I will add in precooked bacon or even leftover hamburger from last night’s dinner.
You can even make this Overnight Breakfast Casserole with plant based crumbles, chorizo, or even leftover chicken or steak. The choices are endless!
And the same goes with the vegetable selection. Want this recipe to be low-carb or Keto friendly? Skip the potatoes and make a vegetable and egg casserole instead.
Don’t like onions? Skip them and add in sautéed sliced mushrooms or other vegetables instead.
And don’t feel like you have to stick with just cheddar cheese. I have made this recipe with shredded Monterey Jack, Pepper Jack and Swiss cheese as well. They have all turned out delicious!
When you make this casserole, along with Overnight Monkey Bread, you will save valuable time on the holiday morning that will allow you to spend quality time with your family and/or friends.
Overnight Breakfast Casserole
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- Olive oil
- Russet potatoes, peeled and diced into 1/2 inch chunks
- Large eggs
- Hot sauce
- Kosher salt and freshly ground black pepper, to taste
- Cooked breakfast meat
- Small onion, diced
- Red bell pepper, diced
- Green bell pepper, diced
- Fresh shredded Cheddar cheese, divided
Although this recipe can be prepared and baked right away, I will walk you through on how to make it as an overnight breakfast casserole recipe.
Start by spraying an 8 x 8 inch or 11 x 7 inch baking dish with nonstick cooking spray. Set the baking dish aside while you prepare the casserole.
In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper. Set the liquid mixture aside.
Then in a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmery, add the diced potatoes to the pan. Cook, flipping the diced potatoes frequently until they are slightly fork tender and lightly golden brown. This will take about 8 minutes.
Keep the potatoes in the skillet and add the cooked breakfast meat, diced onions and peppers to the hot pan. Heat for 3-4 minutes, stirring frequently.
Now remove the mixture from the heat and place it in the prepared baking dish. Add 1/2 cup of the freshly grated cheddar cheese and mix until well combined.
Spread the meat and potato mixture out evenly in the pan. Then pour the egg mixture evenly over the top of the other overnight breakfast casserole ingredients and sprinkle with remaining 1/2 cup cheese.
- Let breakfast casserole cool completely to room temperature. Then cover with aluminum foil or plastic wrap and place in the refrigerate overnight.
- In the morning take the dish out of the refrigerator and let it come to room temperature before placing it in the preheated oven. This will take around 45 minutes. However, this is an important step that can’t be skipped!
- Preheat the oven to 350°F (175°C). Place the room temperature baking dish into the oven and then bake for 35-40 minutes. You will know when the Overnight Breakfast Casserole is cooked through when the eggs are firm and no longer jiggle when the pan shakes.
Let the casserole sit for 5 minutes before slicing and serving
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at email@example.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.
- 1 tablespoon olive oil
- 2 small Russet potatoes, peeled and diced into 1/2 inch chunks
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup cooked breakfast meat
- 1/2 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup freshly shredded Cheddar cheese, divided
- Preheat oven to 350°F (175°C) (Skip if making an overnight breakfast casserole) and spray an 8 x 8 inch baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together eggs, milk, hot sauce, salt and pepper. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add in diced potatoes. Cook until just slightly fork tender, about 8 minutes.
- Add cooked breakfast meat, diced onions and peppers to the hot pan. Heat for 3-4 minutes, stirring frequently.
- Remove the mixture from the heat and stir in 1/2 cup freshly grated cheddar cheese until well combined.
- Place the potato and meat mixture into the prepared baking dish and spread out evenly. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.
- Let mixture cool completely then cover and refrigerate overnight. Prior to baking, take the dish out of the refrigerator and let it come to room temperature before placing it in the preheated oven.
- Bake in preheated oven set at 350°F (175°C) for 35-40 minutes, or until the eggs are firm and no longer jiggle.
Choose or switch ingredients per your preference. Suggested breakfast meat: ground sausage, diced breakfast sausage links, diced ham, and/or chopped bacon.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 244Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 159mgSodium: 244mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 15g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.