Easy Overnight Breakfast Casserole for Two (Loaf Pan)

This easy overnight breakfast casserole for two is made with sausage, eggs, sourdough bread, milk, and cheese. Everything gets assembled in a small loaf pan (affiliate link) the night before, then baked in the morning for a warm, satisfying breakfast without a lot of fuss or leftovers.

I’ve been experimenting with making smaller versions of favorite recipes lately, and this little breakfast casserole is a keeper!

Most breakfast casserole recipes make enough to feed a crowd, which is wonderful when you’re entertaining. But when you’re cooking for just one or two, a big 9×13-inch pan of egg casserole can be more than you need.

That’s where a simple loaf pan (affiliate link) comes in handy.

I recently made this small-batch breakfast casserole for Rod and me, and we both really enjoyed it. I used sourdough bread, breakfast sausage, eggs, and sharp Cheddar cheese. It was hearty, flavorful, and just the right amount for the two of us.

The first version was a little drier than I wanted, so I’ve increased the milk slightly in the recipe below to help make the bread softer and more tender.

And because you assemble everything the night before, all that’s left to do in the morning is pop it into the oven.

Why You’ll Love This Small-Batch Breakfast Casserole

• Just two servings. Perfect for couples, empty nesters, or anyone cooking for one who enjoys leftovers.
• Made in a loaf pan. No need for a big casserole dish (affiliate link).
• Prepare it the night before. A few minutes of prep makes breakfast easy the next morning.
• Simple, familiar ingredients. Nothing fancy or hard to find.
• Easy to customize. Use your favorite bread, cheese, or breakfast meat.
• Hearty and satisfying. A nice balance of eggs, bread, sausage, and cheese.

Ingredients You’ll Need

You only need a handful of everyday ingredients to make this easy breakfast casserole.

• Sourdough bread: Gives the casserole wonderful flavor and a slightly chewy texture. Day-old bread works especially well because it absorbs the egg mixture without becoming mushy.
• Breakfast sausage: Adds savory flavor and makes the casserole more satisfying. You can use pork or turkey breakfast sausage.
• Eggs: Hold everything together and create the soft, custardy texture.
• Milk: Helps soften the bread and keeps the casserole moist. I use 1% milk, but whatever you have on hand should work.
• Sharp Cheddar cheese: Adds plenty of cheesy flavor without needing a large amount.
• Black pepper: A little seasoning is all you need, especially since the sausage and cheese already provide plenty of flavor.
• Optional additions: A little chopped spinach, bell pepper, or onion would be delicious if you want to sneak in some vegetables.

How to Make Overnight Breakfast Casserole for Two

This little casserole couldn’t be much easier to put together.

Step 1: Cook the sausage. Brown the breakfast sausage in a small skillet, breaking it into crumbles as it cooks. Drain any excess grease.

Step 2: Prepare the loaf pan. Lightly grease an 8½ × 4½-inch loaf pan. Spread the cubed sourdough bread evenly in the bottom.

Step 3: Add the sausage and cheese. Sprinkle the cooked sausage and shredded Cheddar over the bread.

Step 4: Mix the eggs and milk. Whisk together the eggs, milk, and black pepper. Pour the mixture evenly over the bread, sausage, and cheese. Gently press the bread down so it can absorb the liquid.

Step 5: Refrigerate overnight. Cover the loaf pan and refrigerate for at least 4 hours or overnight.

Step 6: Bake. Preheat the oven to 350°F. Cover the casserole with foil and bake for 20–25 minutes. Remove the foil and continue baking for approximately 10–15 minutes, until the center is just set and reaches 160°F.

Step 7: Rest and serve. Let the casserole stand for about 5 minutes before cutting into two portions.

Martha’s Tips for Success

Use day-old bread. Slightly stale sourdough is ideal for an overnight casserole because it holds its shape while absorbing the egg mixture.

Press the bread into the egg mixture. This helps ensure that all the bread gets moistened instead of leaving dry pieces on top.

Don’t overbake. Small casseroles can cook more quickly than their full-size counterparts. Begin checking around the 25-minute mark and remove the casserole once the egg mixture is set.

Let it rest before serving. Just five minutes makes it easier to cut into neat portions.

Easy Variations and Substitutions

Try different breakfast meats. I used turkey breakfast sausage, but pork or chicken sausage, diced ham, Canadian bacon, or crumbled bacon would all work well. Fully cooked sausage links, patties, or crumbles are especially convenient when cooking for two. Just chop or crumble what you need and skip the browning step.

Save the extra sausage. If you’re starting with a package of raw breakfast sausage, consider cooking it all at once. Use 3 ounces for this casserole and freeze the rest in small portions for scrambled eggs, breakfast sandwiches, or another casserole.

Change the bread or cheese. Substitute whole wheat or French bread for the sourdough. Swiss, Monterey Jack, or your favorite shredded cheese can replace the Cheddar.

Add vegetables. A little sautéed onion, bell pepper, spinach, or mushrooms makes a nice addition. Cook watery vegetables first to prevent a soggy casserole.

Make it meatless. Simply omit the sausage and add extra vegetables or your favorite plant-based breakfast sausage.

What to Serve with Breakfast Casserole

Because this casserole already contains eggs, bread, sausage, and cheese, it really doesn’t need much alongside it.

A serving of fresh fruit is probably my favorite accompaniment. Berries, orange slices, melon, or a simple fruit salad would all be lovely.

For something savory, a few sliced tomatoes, simple green salad or a small side of sautéed spinach would be nice too.

Storing and Reheating Leftovers

Although this recipe makes just two servings, you can certainly enjoy one portion now and save the other for later.

Refrigerator: Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Wrap individual portions well and freeze for up to 2 months for best quality.

Reheating: Warm refrigerated portions in the microwave (affiliate link) in short intervals until heated through, or cover and reheat in a 325°F oven.

How Many Calories and WW Points?

According to my calculations, each serving has 365 calories and 8 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

9 PointsPlus (Old plan)

If you’ve made this recipe for Overnight Sausage and Egg Breakfast Casserole for Two, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe Source: Adapted from The Ultimate Cooking for One Cookbook by Joanie Zisk, creator of One Dish Kitchen. I modified the original recipe to make a simple breakfast casserole for two, using sourdough bread and baking it in a standard loaf pan.

Frequently Asked Questions

Can I make this breakfast casserole without refrigerating it overnight?

Yes. While an overnight rest gives the bread plenty of time to absorb the egg mixture, you can refrigerate it for about 4 hours instead. If you’re short on time, a 20–30-minute soak may work, although the texture may be a little different.

What size loaf pan should I use?

I recommend an 8½ × 4½-inch loaf pan. A 9×5-inch pan will also work, but the casserole will be a little thinner and may bake more quickly.

Can I double this recipe?

Absolutely! Double all the ingredients and use an appropriately sized baking dish, such as an 8-inch square pan. You’ll likely need to adjust the baking time.

Can I use regular sandwich bread instead of sourdough?

Yes. Just about any bread will work, although sturdier breads like sourdough, French bread, or whole wheat tend to hold up especially well in overnight casseroles.

Can I make this breakfast casserole without sausage?

Of course! Simply leave out the sausage or replace it with cooked vegetables. You could also substitute diced ham or cooked bacon.

More Easy Breakfast Recipes You’ll Love

If you enjoy simple, satisfying breakfasts that don’t require a lot of fuss, here are a few more favorites from Simple Nourished Living:

• Cheesy Baked Ham and Egg Cups – Just three main ingredients make these individual egg cups a quick, protein-packed breakfast.
• Slow Cooker Southwest Breakfast Casserole – A hearty, make-ahead breakfast with eggs, potatoes, beans, vegetables, and cheese.
• Banana Bread Baked Oatmeal Muffin Cups – Perfectly portioned, freezer-friendly oatmeal cups that reheat beautifully.
• Apple Pie Baked Oatmeal Muffin Cups – All the cozy flavors of apple pie in an easy, make-ahead breakfast.