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Overnight Breakfast Casserole

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

This hearty Overnight Egg 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.

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

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.

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

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:

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

Sausage, Egg and Spinach Overnight Casserole

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 12 hours
Total Time: 13 hours 5 minutes

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

Ingredients

  • 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)

Instructions

      1. 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. 
      2. Spray a 9x13 casserole dish with nonstick cooking spray and layer half of the corn tortillas in the bottom. 
      3. Layer the sausage cream cheese mixture over the tortillas. Top with the spinach and half of the shredded cheddar. 
      4. Add another layer of corn tortillas and lightly press down. 
      5. Beat the eggs, milk, salt and pepper until completely combined, then pour over the casserole.
      6. Cover and refrigerate overnight.
      7. 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.
      8. 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.

Nutrition Information:
Yield: 12 Serving Size: 1 Slice (nutrition calculated using keto ingredients)
Amount Per Serving: Calories: 346Total Fat: 27gCholesterol: 172mgSodium: 719mgCarbohydrates: 12.6gNet Carbohydrates: 3.4gFiber: 9.2gSugar: 0.9gProtein: 19.5g
© Annie Holmes
Cuisine: American / Category: Breakfast

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Comments

    • Maebells says

      Thanks Sarah! I hate that casseroles are so hard to photograph because they are one of my favorite things to eat! Plus they are usually a great way to clean out the fridge! Ha!

      Reply

  3. Helen @ Scrummy Lane says

    I just love that this is an overnight casserole, Annie! How cool is that?!
    I’m with you on the ugly casseroles thing. I just made a sort of casserole for my last post (different to this, but still) and now I’m thinking how ugly it looks in the pictures … mainly because it’s brown. Delicious, though! I think this brekky casserole sounds just wonderful. It would be unusual to make something like this in the UK with layered tortillas, but I’d love to give it a try. 🙂

    Reply

    • Maebells says

      Isn’t that neat?! Since I made it the night before and did the dishes we got up and had a fantastic breakfast that required NO effort and I didn’t have to clean anything up!

      Reply

  4. Gayle @ Pumpkin 'N Spice says

    Love this casserole, Annie! I am a huge fan of breakfast casseroles that are easy to prepare, and love that this is an overnight one. I also like the addition of tortillas and ricotta cheese. For some reason, the casseroles with bread in them taste odd to me, so I like that you switched it up. Love your creativity!

    Reply

    • Maebells says

      I agree! (granted, gf bread can kind of give anything a weird taste! ha!) I was worried the tortillas would end up soggy, but they don’t they bake up perfectly with a ton of flavor!

      Reply

  6. Joan says

    Perfect timing, we have unplanned guests coming into town for the weekend and I looking for a quick, tasty, and easier to fix meal for breakfast. I’ll just need to make 2 or 3 pans.

    Reply

  10. marcie@flavorthemoments says

    I agree, most casseroles aren’t photogenic, but this one really is! It’s a perfect square and completely intact. That’s no small feat! This looks so great, and I would happily eat this for dinner, too. 🙂

    Reply

  11. Cindy says

    I love make ahead breakfast casseroles. I also love these ingredients. You did a great job photographing this casserole. Perfect square 😀

    Reply

  13. Isadora @ she likes food says

    Sometimes it seems like the best tasting food is the worst for photographing! I love making enchiladas but they pretty much always look awful on camera! I wish I had this casserole ready for breakfast tomorrow, it sounds amazing and like the perfect way to start the day! I just started a new job and my husband and I only have one day off together now, it sucks, but you really do start to make the most of the time you do have together! I’m glad you guys had a day off together 🙂

    Reply

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