This overnight breakfast casserole is my answer to an easy, all-in-one breakfast. Biscuits, bacon, sausage, and tater tots—basically everything I crave in the morning. I like to think of it as all the best parts of a breakfast plate in a single bite.
Overnight Breakfast Casserole
I have a soft spot for breakfast casseroles. They’re a go-to when I need to feed my people before noon, bringing together eggs, sausage, bacon, cheese, and day-old bread in one dish. Preparing it the night before makes it so easy for busy mornings.
This make-ahead overnight casserole is the best solution for mornings when I know my time is going to be tight. Everything goes into the dish the night before, allowing the biscuits to soak up the egg-and-cream mixture while I sleep. In the morning, I just pop it in the oven, and I’m ready to serve a delicious breakfast. This version reminds me of gooey cheddar and sausage casseroles from my past, but I’ve easily swapped in fancier cheese on occasions.
What I Love About This Recipe
- It’s super easy to prep ahead.
- The combination of flavors—cheesy, savory, and just a bit crispy—always hits the spot.
- The ingredients are versatile, letting me mix and match things I’m in the mood for.
Ingredients
Here’s a quick rundown of each ingredient:
- Pillsbury Grands Buttermilk Biscuits – soft, flaky, and perfect for soaking up the eggs.
- Frozen Tater Tots – easy, crispy base without messing with hash browns.
- Seasoned Sausage – the flavor backbone, use any variety you like.
- Bacon – smoky and salty.
- Green Bell Pepper and Green Onion – a little sweet, a little bite, and lots of color.
- Eggs – the base that holds it all together.
- Half and Half – richer than milk, worth it.
- Garlic Powder, Salt, and Pepper – the basics.
- Cheddar Cheese – sharp, melty, and swappable with Colby Jack or fontina.
How To Make Overnight Breakfast Casserole with Biscuits and Bacon
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (biscuits first)
Grab a knife and cut the biscuits into quarters. Set them aside for now. - Step Two (build the base)
Scatter frozen tater tots in the bottom of a greased 9×13 dish. That’s the foundation. - Step Three (pile it on)
Layer in the sausage, bell peppers, biscuit chunks, cheese, bacon, and green onion. It should look like a messy, delicious stack. - Step Four (mix and pour)
Whisk the eggs, half-and-half, and seasonings together until smooth. Pour it evenly over everything in the dish. - Step Five (let it rest)
Cover with plastic wrap and stash it in the fridge overnight. This is where the magic happens. - Step Six (time to bake)
In the morning, take it out while the oven heats to 350°F (175°C). Bake 50–55 minutes until the middle is set. Let it rest for 10 minutes before slicing in.
Recipe Tips
Here are some tips to keep in mind when making this breakfast casserole:
- Prep ahead and feel free to make it the night before to save time in the morning. Just pop it in the fridge until you’re ready to bake.
- You can mix and match ingredients based on what you have on hand. Try different veggies, cheeses, or even leftover meats for a fun twist.
- For an extra crunchy top, consider adding some extra cheese or breadcrumbs during the last few minutes of baking.
- Make sure the eggs are cooked through, especially in the middle of the casserole. If it’s still jiggly, give it a bit more time in the oven.
- Don’t skip the 10-minute resting time after baking. This helps everything set up nicely, making it easier to slice and serve.
- This casserole pairs well with a side of fresh fruit or a light salad for a balanced meal.
Storage and Freezer
Here’s how to handle leftovers and storage for your breakfast casserole:
- Store leftovers in an airtight container in the fridge for up to three to four days.
- To freeze the casserole, prepare it but don’t bake. Cover tightly with plastic wrap and aluminum foil, then store in the freezer for two to three months.
- When ready to use, thaw in the refrigerator overnight and let come to room temperature before baking according to the recipe instructions.
More Breakfast Casserole Recipes
Here are a few other casseroles I make when I’m not baking this biscuit and bacon version:
- Bagel Breakfast Casserole with Kielbasa – smoky sausage and plenty of cheddar.
- Cheesy Pepperoni Strata – rustic bread layered with pepperoni, spinach, and cheese.
- Cinnamon Roll Casserole – sweet and simple with refrigerated rolls.
- Overnight Apple Pie French Toast Bake – cozy, sweet, and holiday-ready.
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Overnight Breakfast Casserole
Ingredients
- 1 can (16.3 oz.) Pillsbury Grands, Southern Homestyle Biscuits, Buttermilk
- 1 (32 oz.) bag frozen tater tots
- 2 cups seasoned sausage, browned and drained, (I used Jimmy Dean Hot sausage)
- 2 cups chopped, green bell peppers
- 2 cups shredded cheddar cheese
- 10 slices bacon, fully cooked and crumbled
- 1/3 cup sliced green onion
- 7 large eggs
- 1-1/2 cups half and half
- 1/2 tsp garlic powder
- 1/4 tsp table salt
- 1/4 tsp finely ground black pepper
Instructions
- With a sharp knife, cut each biscuit into quarters and set aside.1 can (16.3 oz.) Pillsbury Grands, Southern Homestyle Biscuits, Buttermilk
- Place the tater tots on the bottom of a 9x13-inch baking dish.1 (32 oz.) bag frozen tater tots
- Top the tater tots with cooked sausage, bell peppers, biscuit chunks, cheese, bacon, and green onion.2 cups seasoned sausage, browned and drained, (I used Jimmy Dean Hot sausage), 2 cups chopped, green bell peppers, 2 cups shredded cheddar cheese, 10 slices bacon, fully cooked and crumbled, 1/3 cup sliced green onion
- In a medium mixing bowl, whisk together the eggs, half-and-half, and seasonings. Pour the egg mixture evenly over the casserole.7 large eggs, 1-1/2 cups half and half, 1/2 tsp garlic powder, 1/4 tsp table salt, 1/4 tsp finely ground black pepper
- Cover the casserole tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350°F.
- While the oven is preheating, remove the chilled casserole from the refrigerator so it’s not too cold when it goes into the oven.
- Bake casserole for 50-55 minutes or until eggs are cooked through, especially in the middle of the casserole. Remove from oven and let rest 10 minutes before serving.
Notes
Nutrition
Have you made this Overnight Breakfast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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Jen says
This was absolutely delicious, it’s one of our weekend favorites!
Cathy says
Glad you love it!
Belle says
We polished this off. Loved every bite, so much flavor.