Sausage Breakfast Casserole
One of the best things about this casserole is that you can make it ahead of time. Imagine prepping it the night before, letting all the flavors blend together, and simply baking it in the morning. It saves time and makes breakfast stress-free. Plus, it’s a great way to feed a crowd without standing over the stove flipping pancakes or frying eggs.
Equipment
- Large skillet
- Mixing Bowls
- 9x13-inch baking dish
- Whisk
- Knife & cutting board
- Measuring Cups & Spoons
Ingredients
For the Casserole Base:
- 1 pound 450g breakfast sausage – I love using a mild or spicy pork sausage, but you can also use turkey sausage for a leaner option.
- 6 large eggs – The base of the casserole making it rich and custardy.
- 1 ½ cups 360ml milk – Whole milk gives the best creamy texture, but you can also use half-and-half for extra richness.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Bread Layer:
- 4 cups about 6 slices of bread, cubed – Day-old bread works best because it absorbs the egg mixture without getting too mushy. Brioche or French bread adds a slight sweetness!
- 1 ½ cups shredded cheddar cheese – Sharp cheddar melts beautifully and gives a rich cheesy bite. Feel free to mix in Monterey Jack or pepper jack for more flavor.
Optional Add-Ins:
- ½ cup bell peppers diced
- ½ cup mushrooms sliced – A great way to sneak in some veggies.
- ¼ teaspoon smoked paprika
- ½ teaspoon dried oregano or Italian seasoning
Topping (Optional but Delicious!):
- ½ cup shredded mozzarella cheese – For an extra cheesy top.
- Chopped green onions or parsley
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray. This prevents sticking and makes cleanup easier.
Step 2: Cook the Sausage (About 7-10 minutes)
- Heat a large skillet over medium heat and add the breakfast sausage.
- Break it apart with a spoon or spatula and cook until it’s browned and fully cooked (about 7-10 minutes).
- Pro Tip: If the sausage releases a lot of grease, drain it on a paper towel to avoid a greasy casserole.
Step 3: Prep the Bread and Cheese (5 minutes)
- While the sausage is cooking, cube the bread into bite-sized pieces and place them evenly in the greased baking dish.
- Sprinkle 1 cup of shredded cheddar cheese over the bread.
- Pro Tip: Using day-old bread helps it absorb the egg mixture better and prevents sogginess.
Step 4: Make the Egg Mixture (5 minutes)
- In a medium mixing bowl, whisk together:
- 6 eggs
- 1 ½ cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Whisk continuously until the mixture is smooth.
- Pro Tip: Want an extra creamy texture? Use half-and-half instead of milk!
Step 5: Assemble the Casserole (5 minutes)
- Evenly spread the cooked sausage over the bread and cheese layer.
- If you’re adding veggies (bell peppers, mushrooms, etc.), sprinkle them on top.
- Pour the egg mixture evenly over the entire casserole, making sure everything is coated.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
Step 6: Let It Sit (Optional, But Recommended!)
- If you have time, let the casserole sit for 10-15 minutes before baking. This helps the bread soak up the eggs for a richer texture.
- Overnight Prep: Cover with plastic wrap and refrigerate overnight. The next morning, just bake and enjoy!
Step 7: Bake to Perfection (40-45 minutes)
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Pro Tip: To check if it’s done, insert a knife in the middle—if it comes out clean, it’s ready!
Step 8: Rest and Serve (5-10 minutes)
- Remove the casserole from the oven and let it rest for 5-10 minutes before slicing. This helps it set, making it easier to cut.
- Sprinkle with chopped green onions or fresh parsley for a pop of color and freshness.
Step 9: Enjoy!
- Serve warm with hot sauce, salsa, or a side of fresh fruit for a complete breakfast.
- Leftovers? Store them in an airtight container in the fridge for up to 4 days or freeze for later!
Notes
Nutritional Value (Per Serving)
- Calories: ~350-450 kcal
- Protein: ~18-22g
- Carbohydrates: ~25-30g
- Fats: ~20-25g
- Fiber: ~2-3g
- Sugar: ~3-5g
- Sodium: ~600-800mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.