Ingredient Notes
Bread – No need to get fancy. While most similar casseroles call for dried out french bread, I actually recommend basic everyday soft white sandwich bread fresh from the bag.Cheese – You’ll need a lot of cheese! I call for a mix of Jack and Cheddar. That’s my favorite combination, but in a pinch I’ve also used Colby Jack, and it would also be great with some pepperjack in there. Experiment if you’d like to, but the classic way is terrific! My one tip: I do not recommend pre-shredded cheese in a bag for this recipe. Shredding directly from a block of cheese will produce better results.Green Chilis – You find tiny cans these near the jarred salsa at the grocery store. I don’t bother draining the tiny can, just use your hands to grab the chilis from the can and sprinkle onto the casserole, the juice that comes with it is just fine.Sausage – There are always a lot of questions when I have recipes that call for sausage of any kind. It’s probably because there are so many different types: breakfast sausage, Italian sausage, sausage in links, sausage in castings, sausage in tubes, sausage in 8 different sections of the supermarket! You’ll find this sausage in the fridge section, usually near the bacon. Avoid sausages with flavors like maple. I only use Jimmy Dean because that’s what my Mom always used and we like the flavor the best! It looks like this (you may use their low-sodium/low-fat version if you prefer):
How To Make Overnight Sausage and Egg Casserole
What to Serve With Overnight Sausage and Egg Breakfast Casserole
We love serving this with a platter of fresh fruit.For a fun special drink, try our Sparkling Citrus Punch or Virgin White Peach SangriaWant some other overnight ideas? Sometimes we’ll do one sweet and one savory and serve this Overnight Sasuage and Egg Casserole along side this Overnight Strawberry Lemon Croissant French Toast (SO good!) or Cinnamon Rolls (see overnight directions in notes.)Check out our index of dishes for Breakfast and Brunch for more great holiday ideas!
How long does this HAVE to sit? How far in advance can I prep this casserole? I would consider 4-6 hours the minimum rest time, and up to 24 hours the max. This doesn’t mean it wouldn’t still work if left in the fridge beyond that, but I have not tried it.
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