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Overhead view of a slice of breakfast casserole on a white plate by three forks.

Overnight Southwestern Breakfast Casserole

  • Total Time: 1 hour 15 mins
  • Yield: 8 servings


  • 1 pound hot pork sausage
  • 7 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped green pepper
  • 1 (8 ounce) can sliced mushrooms, drained
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • 5 cups cubed white bread


  1. Grease or spray a 13 x 9 baking dish with cooking spray.
  2. In a skillet over moderate high heat, brown sausage until it’s no longer pink (about 5 minutes). Crumble sausage with a wooden spoon or spatula while cooking. Drain off grease and set aside.
  3. In a large bowl, whisk eggs, milk, salt and pepper until combined. Stir in onions, peppers, mushrooms, cheeses and parsley until combined.
  4. Gently stir in bread cubes, coating well with egg mixture.
  5. Spoon into prepared casserole dish. Cover and refrigerate for at least 2 hours to overnight.
  6. When ready to bake, remove casserole from refrigerator, uncover and let sit for 20-30 minutes before baking in a preheated oven at 375 degrees F.
  7. Bake for approximately 50 to 60 minutes, or until center is firm. If casserole begins to brown too quickly while baking, cover with aluminum foil.
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Tex-Mex

Keywords: southwestern breakfast casserole