Description
This Sausage Breakfast Casserole is a hearty and comforting dish perfect for a family brunch or breakfast gathering. It combines savory breakfast sausage with eggs, whole milk, shredded cheddar cheese, and cubed day-old bread to create a rich, cheesy casserole with a golden, crispy top. Easy to prepare and bake, this casserole is ideal for prepping ahead of time and feeding a crowd.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
Egg Mixture
- 6 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Other Ingredients
- 4 cups cubed day-old bread
- 2 cups shredded cheddar cheese
- 1 tablespoon chopped chives (optional)
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until fully combined.
- Prepare the baking dish: Lightly grease a 9×13-inch baking dish. Spread the cubed day-old bread evenly across the bottom of the dish.
- Assemble the casserole: Top the bread cubes with the cooked sausage, then evenly sprinkle the shredded cheddar cheese over the sausage layer.
- Add the egg mixture: Pour the egg mixture evenly over the layers, pressing gently to ensure the bread is fully soaked and the mixture is well distributed.
- Bake covered: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden brown and the center is set.
- Garnish and serve: Optionally garnish with chopped chives and serve the casserole warm.
Notes
- Using day-old bread helps the casserole absorb the egg mixture without becoming too soggy.
- You can substitute whole milk with 2% milk for a slightly lighter dish.
- For a spicier flavor, consider adding a pinch of red pepper flakes to the egg mixture.
- This casserole can be prepared the night before; assemble everything, cover, refrigerate, and bake in the morning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
