cheesy sausage breakfast casserole
Ingredients
- 1 pound (450 g) breakfast sausage (pork, chicken, or turkey)
- 6 large eggs
- 2 cups whole milk (or half-and-half for richer texture)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard powder (optional, for flavor depth)
- 1 teaspoon garlic powder (optional)
- 6 cups cubed bread (preferably day-old French bread, sourdough, or white sandwich bread)
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ½ cup chopped onions (optional)
- ½ cup chopped bell peppers (optional)
- Butter or nonstick spray (for greasing the dish)
Instructions
1. Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Sausage
- In a skillet over medium heat, cook the sausage until browned and cooked through.
- Break it up into crumbles as it cooks.
- If using onions and peppers, sauté them with the sausage until softened.
- Drain excess fat and set aside.
3. Assemble the Casserole
- In a large mixing bowl, whisk together:
- 6 eggs
- 2 cups milk
- Salt, pepper, mustard powder, and garlic powder
- Add the cubed bread to the egg mixture and stir gently to coat.
- Fold in the cooked sausage, sautéed vegetables (if using), and 1½ cups of cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup of cheese on top.
4. Bake
- Bake uncovered for 40 to 50 minutes, or until the center is set and the top is golden brown.
- Let rest for 10 minutes before slicing and serving.
Make-Ahead Option
You can prepare the casserole the night before:
- Follow all steps up to baking, then cover and refrigerate overnight.
- In the morning, uncover and bake as instructed, adding 5 to 10 extra minutes of baking time if cold from the fridge.
Optional Add-ins
- Chopped spinach, mushrooms, or tomatoes
- Cooked and crumbled bacon (along with or instead of sausage)
- Different cheeses: Monterey Jack, Swiss, pepper jack
Storage
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven at 300°F (150°C) or in the microwave.
- Can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
