Description
This hearty Sausage Breakfast Casserole combines savory breakfast sausage, fluffy eggs, melted cheddar cheese, and cubed bread soaked in a seasoned milk mixture for a comforting and satisfying morning meal. Perfect for family gatherings or a weekend brunch, this casserole can be prepared ahead of time and baked to golden perfection.
Ingredients
Scale
Sausage Mixture
- 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
Additional Ingredients
- 2 cups shredded cheddar cheese
- 4 cups cubed day-old bread
- 1 tablespoon chopped chives (optional)
Instructions
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside to cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until the mixture is smooth and fully combined.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking. Spread the cubed day-old bread evenly across the bottom of the dish to form a base layer.
- Add Sausage and Cheese: Evenly distribute the cooked sausage over the bread layer. Then sprinkle the shredded cheddar cheese evenly over the sausage layer to create a rich, cheesy topping.
- Combine Layers: Pour the egg mixture slowly over the layered bread, sausage, and cheese. Press gently to ensure that the bread cubes are fully soaked in the egg mixture for cohesive baking.
- Initial Baking: Preheat your oven to 350°F (175°C). Cover the casserole dish tightly with aluminum foil and bake for 30 minutes to allow the casserole to cook through and the flavors to meld.
- Finish Baking: Remove the foil and bake the casserole uncovered for an additional 15 to 20 minutes, or until the top is golden brown and the center is fully set and firm to the touch.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped chives for a fresh, mild onion flavor. Serve warm for a delicious breakfast or brunch.
Notes
- Day-old bread works best as it absorbs the egg mixture without becoming too soggy.
- You can substitute whole milk with 2% or skim milk for a lighter casserole.
- For extra flavor, add diced bell peppers or onions to the sausage while cooking.
- Make-ahead tip: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
