Description
A hearty and savory Sausage and Egg Breakfast Casserole perfect for feeding a crowd. This make-ahead dish features browned breakfast sausage, fluffy eggs, melted cheddar cheese, and soft bread cubes baked to golden perfection. Ideal for brunch or a weekend breakfast, it’s easy to prepare, refrigerate overnight, and bake fresh in the morning.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
Egg Mixture
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Bread
- 2 cups shredded cheddar cheese
- 6 slices white sandwich bread, cubed
Garnish (Optional)
- 1 tablespoon chopped parsley
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbled into small pieces. Drain any excess grease from the pan and set the sausage aside.
- Prepare the bread layer: Cut the white sandwich bread into cubes and evenly layer them in a greased 9×13-inch baking dish to form the base of the casserole.
- Add sausage and cheese: Spread the cooked sausage evenly over the bread cubes. Next, sprinkle the shredded cheddar cheese evenly on top of the sausage layer.
- Mix egg custard: In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until smooth and well combined.
- Combine and soak: Pour the egg mixture evenly over the layered casserole. Gently press down the layers with a spatula or spoon to ensure the bread absorbs the egg custard.
- Chill the casserole: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the bread to soak thoroughly.
- Bake: Preheat your oven to 350°F (175°C). Uncover the casserole and bake for 45 to 50 minutes, or until the top is golden brown and the mixture is set.
- Rest and garnish: Remove from the oven and let the casserole cool for 10 minutes. Sprinkle chopped parsley over the top if desired before serving.
Notes
- For best results, prepare the casserole the night before to let the bread fully absorb the egg mixture.
- Use day-old bread if possible to prevent it from becoming too soggy.
- You can substitute cheddar cheese with other types like Monterey Jack or mozzarella for a different flavor.
- Feel free to add veggies such as diced bell peppers or onions into the sausage layer for extra nutrition.
- This casserole freezes well; bake fully, cool, then freeze in portions. Reheat in the oven before serving.
