Overnight Cheese and Egg Casserole

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Ingredients Nutrition


  1. Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
  2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
  3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
  4. Cover, and refrigerate overnight.
  5. The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
  6. Let sit for 20 minutes before serving.
Most Helpful

5 5

A++++++!!! This deserves 10 stars. I halved the recipe and made it for 2 people and they both said it tasted better than the restaurant they always eat at. I did not have the monterey jack so I just added extra swiss and cheddar. I used garlic and butter flavored croutons. Since I made it the night before all the croutons soaked in the egg and added extreme flavor. I added some chopped green peppers to the top. This will become a defenite keeper. This would be good to make for church brunches or breakfast. Thank you so much Jess for the recipe!!! Highly recommend trying this and you wont be dissappointed!!

5 5

Mmmmm - good stuff! I used all cheddar and pepper jack and left out the swiss cheese. I loved the use of the herbed croutons instead of just bread cubes. This is easy to make and delicious - thanks for posting the recipe!

5 5

I love this easy recipe. I made a few alterations the second time around. I only used 1/2 lb of sausage and cut the cheese down to 2 cups ( 1 pkg) of a mexican blend. This recipe makes great leftovers for a quick breakfast throughout the week.

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