Go Back

Sausage Egg and Cheese Overnight Breakfast Bake


  • 8-10 slices sandwich bread, crusts cut off
  • 4 tablespoons unsalted butter, softened
  • 8 large eggs
  • 2 cups milk
  • 3 ounces cheddar cheese, freshly shredded
  • 1/2 pound breakfast sausage, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper


  1. Butter both sides of the sandwich bread and place in the bottom of a 9x13 baking dish.  Make sure bread is one flat layer and completely covers the bottom of the pan.  You may need to cut or tear a few pieces to fit. 

  2. Add sausage crumbles and shredded cheese evenly over the top of the bread.

  3. In a large mixing bowl, whisk together eggs, milk, salt and pepper.  Alternatively, you can also use a blender for this step.  Once completely scrambled, pour over the top of the sausage and cheese. Cover with plastic wrap and store overnight in the refrigerator (at least 6 hours.)

  4. When ready to bake, remove baking pan from the refrigerator and preheat the oven to 375* Let the pan sit out at room temperature at least 15-20 minutes prior to baking. Then bake for 20-25 minutes or until the edges are golden brown and the egg mixture is set.  Allow to cool for about 5-10 minutes before serving.