Description
This Delicious Sausage and Egg Breakfast Casserole combines savory browned sausage, fluffy eggs, melted cheddar cheese, and tender bread cubes soaked in a creamy milk mixture. It’s a perfect make-ahead dish that you can refrigerate overnight and bake fresh in the morning for a hearty breakfast that serves a crowd.
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
Other
- 2 cups shredded cheddar cheese
- 6 slices white sandwich bread, cubed
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess grease and set the sausage aside.
- Prepare the Bread Layer: Cut the white sandwich bread into cubes and layer them evenly in a greased 9×13-inch baking dish.
- Add Sausage and Cheese: Spread the cooked sausage over the bread cubes, then sprinkle the shredded cheddar cheese evenly on top.
- Mix Egg Mixture: In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and uniform.
- Combine and Soak: Pour the egg mixture evenly over the layered casserole. Gently press down on the layers so the bread absorbs the liquid well.
- Refrigerate: Cover the baking dish and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and the bread to soak fully.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 45 to 50 minutes, or until the top is golden brown and the eggs are set.
- Cool and Garnish: Allow the casserole to cool for 10 minutes after baking. Garnish with chopped parsley if desired before serving.
Notes
- For best results, refrigerate the casserole overnight to allow the bread to absorb the egg mixture fully.
- You can substitute the white sandwich bread with whole wheat or gluten-free bread if preferred.
- If you like it spicier, add a pinch of red pepper flakes to the egg mixture.
- This casserole can be prepared ahead and baked fresh in the morning for a quick breakfast.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
