Description
This hearty Sausage Breakfast Casserole is a comforting and flavorful dish perfect for brunch or a weekend breakfast. Made with cooked breakfast sausage, eggs, milk, cheddar cheese, and cubed day-old bread, it’s soaked and baked to golden perfection, resulting in a deliciously creamy and savory casserole that serves eight.
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
Other Ingredients
- 2 cups shredded cheddar cheese
- 4 cups cubed day-old bread
- 1 tablespoon chopped chives (optional)
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain off any excess grease and set the cooked sausage 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 fully combined and smooth.
- 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, creating a uniform layer.
- Layer Sausage and Cheese: Evenly distribute the cooked sausage over the layer of bread cubes. Then sprinkle the shredded cheddar cheese evenly over the sausage layer.
- Add Egg Mixture: Pour the egg mixture evenly over the assembled layers in the baking dish. Use a gentle pressing motion to ensure that the bread cubes soak up the egg mixture fully.
- Initial Baking: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake the casserole for 30 minutes to set the egg and meld flavors.
- Finish Baking: Remove the foil from the baking dish and continue baking for an additional 15 to 20 minutes. Bake until the top is golden brown and the center is firmly set.
- Garnish and Serve: Once baked, optionally garnish the casserole with chopped chives for a fresh, mild onion flavor. Serve the casserole warm for the best taste and texture.
Notes
- Use day-old bread as it absorbs the egg mixture better without becoming too soggy.
- You can substitute whole milk with 2% milk for a lighter version.
- For a spicier casserole, add some red pepper flakes or diced jalapeños to the sausage while cooking.
- If preferred, use a different cheese like Monterey Jack or mozzarella for a milder or creamier flavor.
- Make the casserole a day ahead and refrigerate it overnight; bake as directed the next morning for convenience.
