Enjoy a delicious make ahead breakfast casserole with brie and sausage. This easy recipe is the perfect way to start your day. Great for a big crowd, simply assemble the ingredients the night before and bake it up in the morning. Serve with a side of fresh fruit and a mug of coffee or tea.
The Best Make-Ahead Breakfast Casserole
Most sausage and egg casseroles are made with sharp cheddar cheese but what makes this unique and a show stopper is the use of brie instead. It’s fantastic combined with breakfast sausage. Part of the eggs and cream are added to the casserole the night before and the rest is added before baking so that you get a rich custard filling.
Preparing an overnight breakfast casserole allows you to have a delicious breakfast ready to go when you wake up in the morning. No chopping or cooking in the morning, no messy kitchen to clean up, just put it in the oven and you can enjoy a relaxing breakfast or brunch. Try adding some sweet potato sticky buns to compliment the casserole.
Don’t save this just for breakfast, it’s fabulous for dinner.
An easy breakfast casserole recipe is especially nice over the holidays when you have a house full of people or are hosting a breakfast or brunch. The prep time is minimal and you can do all the work the night before.
I’ll Always Choose an Overnight Breakfast Casserole
- You can prep it the night before and bake right away in the morning
- It’s an easy recipe to feed a crowd
- It’s creamy and custardy
- You can store leftovers and reheat for a quick breakfast
- It has a unique flavor, different from traditional breakfast casseroles
- It’s great for Christmas morning
Overnight Sausage and Egg Casserole Ingredients
- Sausage – use a classic breakfast sausage, I use a local brand, Neese’s, but any breakfast sausage will work. You could also substitute Italian sausage.
- Brie – this is the star of the recipe, you do not need to remove the outer casing, it’s meant to be eaten with the cheese.
- Bread – Any type of day old bread will work well in this recipe. If the bread is fresh, just toast it in the oven for a few minutes to dry it out.
- Parmesan cheese – a little freshly grated parmesan cheese adds a great flavor.
- Heavy Cream – Do not substitute milk for the cream or this casserole will lose it’s custard texture.
- Pantry staples – Grab milk, eggs, fresh thyme and dry mustard.
How to make an Overnight Sausage and Egg Casserole
Step 1: Cook the sausage
Cook the breakfast sausage and make sure to drain any excess grease.
Step 2: Prepare the pan
Place the bread on the bottom of a baking dish then top with sausage, brie, and parmesan. Bread cubes or slices will work.
Step 3: Beat it!
Beat 5 of the eggs with 2 cups of the milk and cream mixture and pour it over the sausage mixture. Save the rest of the eggs and milk to add right before baking.
Step 4: Chill out
Cover the casserole dish with plastic wrap and place in the refrigerator overnight. When you refrigerate an egg casserole, it allows the egg and milk mixture to be absorbed into the bread.
Step 5: Bake!
Top the casserole with the remaining eggs and cream the next morning. This makes it custardy all the way through and not just at the bottom.
Bake until set and serve warm.
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Overnight Brie and Sausage Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 8 ounces brie
- 6 slices day old bread
- 4 ounces parmesan cheese 1 cup shredded
- 7 large eggs divided
- 3 cups heavy cream divided
- 2 cups milk
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon dry mustard
- green onions chopped
Instructions
- Cook the sausage in a large skillet over medium-high heat until it is cooked through and no longer pink. Drain the grease.
- Cut the bri into ½ inch cubes.
- Lightly grease a 9 x 13 inch pan. Place the bread slices on the bottom of the pan.
- Spread the sausage on top of the bread and add the brie and parmesan cheese.
- Whisk together just 5 of the eggs with 2 cups of the cream and milk. Add thyme, salt and mustard.
- Pour over the sausage mixture and cover with plastic wrap. Refrigerate overnight.
- Preheat the oven to 350º.
- Whisk together the remaining 2 eggs and 1 cup of cream and pour it over the chilled mixture. Bake for 1 hour or until the middle is set and the top is golden brown. Add chopped green onions to the top before serving.
Barbara’s Tips + Notes
- For the casserole to be custardy you will need cream or half-and-half.
- You can use Italian sausage instead of breakfast sausage.
- If you’re bread is not day old, then toast it slightly in the oven to dry it out, it will absorb the cream better if it is dry.
Nutrition
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Whitney DeVine says
This looks delicious but the amout of cream and milk don’t add up. It says to whisk 5 eggs with 2 cups of the cream and milk mixture overnight and the next morning top with a whiskey 2 eggs and 2 cup of cream. However the recipe calls for 3 cups cream and 2 cups milk which is 5 cups. (Seems like a lot !) Should it be 2 cups cream and 1 cup milk?
Barbara Curry says
The recipe makes a large serving, so the amounts are correct. You will add 5 eggs, 2 cups of cream and 2 cups of milk, then refrigerate. When you are ready to bake it, you will combine the remaining 2 eggs and 1 cup of cream and add that right before baking. I hope that makes sense.