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Omelette Casserole is a perfect make ahead breakfast. This casserole is loaded with sausage, bacon, veggies, eggs, and cheese – and feeds a crowd!
We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.
Omelette Breakfast Casserole
If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at meal time. That’s what I’m talking about.
- You simply make it the night before.
- Store it in the refrigerator overnight.
- And then pop it in the oven about an hour before you eat.
This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!
Why This Recipe Works:
- Make Ahead. We love the ease of making this casserole one day and then baking it the next.
- Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
- Tastes delicious! Yup, just like an omelette.
- Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
- Bacon – You’ll need about 6 slices of bacon.
- Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies, if desired.
- Eggs – You’ll need a dozen large eggs.
- Spices – Ground mustard, kosher salt, and freshly ground black pepper.
- Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
- Cheese – One or two cups of shredded cheddar cheese works (and tastes) great!
How to make Omelette Casserole:
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to drain.
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
Prep bread. Butter one side of the bread. You can remove crusts if desired.
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.
Bake. Bake in a preheated 375 degree oven for approximately 40-45 minutes, or until eggs are set in the center.
All ovens are different so you may need to adjust the baking time.
Leftovers are great up to four days. Store covered in your refrigerator.
Recipe Tips and Variations
- Use different meats in this casserole. I often use turkey sausage and turkey bacon instead of pork.
- You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
- Feel free to adjust the spices according to what you like.
- Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
- Instead of storing this in the refrigerator overnight, you can make it immediately.
Breakfast for Dinner? Yes please! Serve this with some avocado toast and fresh fruit!
Other Overnight Breakfast Dishes:
- Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
- Overnight French Toast Casserole – A smaller French toast casserole that is big on taste.
- Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
- Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!
Or try our Crustless Ham and Cheese Quiche!
Kitchen Tools Used: (affiliate links)
- 7 slices old bread
- 2-3 Tablespoons butter – or enough to spread on bread
- 1 pound sausage – cooked and crumbled
- 6 strips bacon – cooked and crumbled
- 12 large eggs
- 1 cup 2% milk – or use whatever milk you have
- 1 Tablespoon olive oil
- 1/2 large onion – diced
- 1 medium red bell pepper – diced
- 1 medium jalapeno – diced
- 1 cup sliced mushrooms
- 1 1/2 cups spinach leaves
- 2 cloves garlic – minced
- 1-2 cups shredded cheddar cheese
- 1 teaspoon dry mustard powder
- kosher salt and freshly ground black pepper – to taste
- Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
- Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
- Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
- Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
- Prep bread. Butter one side of the bread. You can remove crusts if desired.
- Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
- Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
- Bake. Bake in a preheated 375 degree oven for approximately 40-45 minutes, or until eggs are set in the center.
- Use your choice of meat for this casserole. You can even skip it for a meatless dish.
- The veggies can be substituted as well, for whatever you like best.
- Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
- The leftovers are great too, for up to three days.
Sue: I really enjoy the recipes you share with us.
I made this for my friend’s baby shower, and it was a massive hit! I left the bacon out bc I have some no pork friends, but used two kinds of chicken sausage instead. Everyone had 2 helpings!
I love hearing this, Lauren!
Oh my Goodness!! I have to rave about this dish! First off, it’s easy to put together and second, it’s soooo flavorful! I’ve made this casserole several different times – with different flavored sausages, some with and some without bacon. I’ve tried different types of mushrooms and with both regular bell peppers and a combo of bell and fresh jalapenos. Every combination I’ve thrown together has been marvelous. I love being able to incorporate healthy vegetables and savoring their flavors, without them dominating the whole dish. I’ve stuck to your proportions because it all works together so well. I’ve made this and shared with friends and family. Leftovers the second and third day are just as good. Always a hit!! Thank you Sue!
Thanks so much, Lisa! 🙂
Is this something I can cook and take by a friend for breakfast? Does it travel and reheat well?
Definitely. I would recommend heating one piece at a time instead of the whole casserole, however.
Can you make this the night before? It looks great. What other veggies work in place of mushrooms? Thanks!
Yes, this is a casserole you can place in the refrigerator overnight and bake in the morning. You can just leave the mushrooms out and add more of the other veggies. Good luck!
Love this casserole! I had to feed a group of friends that included two requiring gluten free and one that could not have beef or pork. I used gluten free bread, turkey sausage and turkey bacon. It received rave reviews and everyone wanted seconds! Thank you Sue for another 5 star recipe!
Oh, that’s so awesome, Vicki! I really appreciate your sweet comments!
If you love breakfast food, than this recipe is for you! I know most will enjoy at breakfast, but it makes a great weekend brunch or lunch option!