Overnight Breakfast Casserole

This hearty Overnight Breakfast Casserole is loaded with sausage, eggs and cheese. Perfect for a holiday brunch or weekend breakfast!

Okay listen, can we all just agree that casseroles aren’t photogenic foods? They may be easy to prepare and taste delicious, but as far as food photography goes we need to be prepared to set the bar a little lower. Agreed?

Okay good, because this super simple sausage, egg, and spinach casserole is fantastic! It is kind of a cross between this Spicy Sausage Casserole and my favorite Sausage and Spinach Quiche. 

This overnight breakfast casserole is great for weekly meal prep, holidays or when you are hosting guests. This dish is made in a 9×13 casserole dish, so it easily feeds a crowd!

Ingredients in Overnight Egg Casserole

This is a unique recipe since it’s a sausage, egg, and cheese casserole without bread. This recipe uses tortillas, you can use corn, flour, or low carb if you are keto. To make this sausage spinach egg bake, you’ll need:

• Sausage: use your favorite breakfast sausage, this works with spicy or mild sausage.
• Vegetables: Frozen Spinach and chopped Red Bell Pepper
• Cheeses: softened cream cheese that is full or reduced fat, as well as shredded cheddar cheese.
• Eggs: size large eggs are used in this recipe.
• Milk: or almond milk if low carb.
• Tortillas: regular, corn or low carb tortillas will work in this recipe.

How to Make Overnight Egg Casserole

1. In a large skillet, cook brown the sausage, crumbling as you go.
2. Add in the red bell pepper and sauté for 3-4 minutes until tender. Stir in the cream cheese and allow it to melt completely.
3. Spray a 9×13 casserole dish with nonstick cooking spray and layer corn tortillas in the bottom.
4. Layer the sausage cream cheese mixture over the tortillas. Top with the spinach and half of the shredded cheddar.
5. Add another layer of tortillas and lightly press down.
6. Beat the eggs, milk, salt and pepper until completely combined, then pour over the casserole.
7. Cover and refrigerate overnight.
8. In the morning, preheat the oven to 350F. Top the casserole with the shredded cheese and bake.

Are overnight breakfast casseroles good for meal prep?

Absolutely! This is the perfect dish for meal prep because it is simple, hearty and makes about 12 servings. After preparing according to the instructions simply slice the casserole into individual portions and allow it to cool before covering and refrigerating.

To reheat in the oven:

Preheat the oven to 325F and cover the casserole with foil, this is important because if you reheat the dish uncovered too much moisture will escape and the casserole will be dry. Reheat the dish for 15-20 minutes until warmed through.

To reheat in the microwave:

Heat the single serve portion in 30 second increments until the casserole is warmed through. You can pair this dish with a nice side salad for a great take to work lunch option!

Can I Use Low-Carb Tortillas?

If you’d like to make this overnight sausage and egg breakfast casserole low-carb / keto-friendly, using low-carb tortillas would work perfectly! The nutrition is calculated using keto-friendly ingredients below.

Tips for the Best Sausage, Egg & Cheese Casserole

• You can use any kind of crumbled sausage you’d like in this recipe, but I prefer using classic breakfast sausage.
• I don’t recommend using flour tortillas in this recipe. They become mushy once baked and don’t provide the same hearty texture as corn tortillas.
• You’re welcome to use reduced fat cream cheese in this overnight egg casserole.

More Egg Breakfast Recipes:

• Steak and Eggs
• Sausage and Spinach Quiche (+ keto option)
• Ham, Egg & Cheese Muffins 
• Sausage, Egg & Cheese Bites
• Keto Bacon, Egg & Cheese Bites

Get the Recipe: Sausage, Egg and Spinach Overnight Casserole

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Yield: 12

Author: Annie Holmes

This hearty Overnight Egg Casserole is loaded with sausage, eggs and cheese. Perfect for a holiday brunch or weekend breakfast!

4.60 from 10 ratings

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Ingredients

 

1x2x3x

• ▢ 1 pound sausage, cooked, crumbled and grease drained
• ▢ 1 red bell pepper, finely chopped
• ▢ 2 10 ounce packages frozen spinach, thawed and liquid removed (see notes, it must be very dry)
• ▢ 8 ounces cream cheese
• ▢ 8 large eggs
• ▢ 1 cup milk or almond milk if keto
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 10-12 small tortillas, corn tortillas or low carb if keto
• ▢ 2 cups shredded cheddar cheese, divided

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Instructions

 

• In a large skillet, cook brown the sausage, crumbling as you go.
  Add in the red bell pepper and sauté for 3-4 minutes until tender. Stir in the cream cheese and allow it to melt completely. 
• Spray a 9x13 casserole dish with nonstick cooking spray and layer half of the corn tortillas in the bottom. 
• Layer the sausage cream cheese mixture over the tortillas. Top with the spinach and half of the shredded cheddar. 
• Add another layer of corn tortillas and lightly press down. 
• Beat the eggs, milk, salt and pepper until completely combined, then pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, preheat the oven to 350F. Top the casserole with the remaining 1 cup of shredded cheese and bake COVERED for 40 minutes.
• Remove the foil bake another 15-20 minutes until the center is set and cooked through.

Notes

Frozen Spinach:

Thaw the spinach in a micorwave or according to the directions on the package. Using a strainer drain off as much liquid as possible. When you have removed as much water as you can place the spinach in a dish towel and press as much water out as you can. Make sure the spinach is very dry.

Net carbs are 3.4 g per serving using keto ingredients

Serving: 1 Slice (nutrition calculated using keto ingredients), Calories: 346kcal, Carbohydrates: 12.6g, Protein: 19.5g, Fat: 27g, Cholesterol: 172mg, Sodium: 719mg, Fiber: 9.2g, Sugar: 0.9g

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