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Overnight Sausage and Egg Breakfast Bake

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 -8 people 1x


Make this Sausage and Egg Breakfast Bake the night before, and pop it in the oven first thing in the morning. Perfect for the holidays!


  • 1 loaf french bread cut into cubes (about 1 inch pieces)
  • 1 lb ground breakfast sausage (crumbled and cooked)
  • 1 small onion (minced)
  • 6 eggs
  • 2 cups whole milk
  • 1 tsp dry mustard
  • salt
  • fresh ground pepper
  • 1/2 red pepper (minced (or more if you like))
  • 1 1/2 cups grated Monterey Jack cheese


  1. Grease a 9×13 inch glass baking dish.
  2. Add the cubes of french bread to the baking dish. Set aside.
  3. In a skillet, cook the onion and sausage until the sausage is cooked through. Drain and set aside.
  4. In a bowl whisk together the eggs, milk, dry mustard, salt and pepper.
  5. Stir in the red pepper and half of the shredded cheese.

Putting it all together:

  1. Sprinkle the cooked and crumbled sausage over the bread, and mix slightly.
  2. Pour on the egg mixture.
  3. Sprinkle on the remaining cheese.
  4. Cover in tin foil and put in the fridge overnight.
  5. In the morning, preheat your oven to 350 degrees.
  6. Bake uncovered for about 1 hour, or until the centre is set.
  7. Serve and enjoy!
  • Category: Breakfast

Keywords: breakfast bake, Christmas breakfast, egg bake