Overnight Sausage and Egg Breakfast Casserole

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Breakfast Eggs Over 30 min 6


Overnight Sausage and Egg Breakfast Casserole


This easy overnight sausage and egg breakfast casserole will give you something delicious to wake up to!


  • Bob Evans frozen sausage patties (15-18 patties)
  • 7 eggs well beaten
  • 2 Cups seasoned croutons
  • 1 can cream of mushroom soup
  • 8 oz fresh grated cheddar cheese
  • 1.5 C milk
  • 1 C mushrooms chopped
  • 1/4 C green peppers chopped
  • 1/4 C green onions chopped


  1. On a cookie sheet with parchment cook the sausage patties in a 425 oven for 15 minutes until cooked. Drain on paper towel and place in food processor. Pulse to chop up.
  2. Grease a large 9×13 pan. Place croutons in pan evenly.
  3. Saute green pepper, onion and mushrooms until tender; drain.
  4. Mix together egg, milk, soup, and veggies.
  5. Crumble cooked sausage on top of croutons.
  6. Pour on egg mixture and let settle. Cover with cheese. Store in fridge overnight
  7. In the morning, pull out from fridge and let sit 30 minutes. Bake at 350 for 40 minutes.

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