Description
A hearty and comforting Sausage Breakfast Casserole featuring browned breakfast sausage, fluffy eggs, melted cheddar cheese, and soaked bread cubes baked to golden perfection. Perfect for a family brunch or a make-ahead breakfast.
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
- 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 browned and crumbled. Drain any excess grease and set the cooked sausage aside.
- Prepare the 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.
- Assemble the casserole dish: Lightly grease a 9×13-inch baking dish. Spread the cubed day-old bread evenly across the bottom of the dish to form the base layer.
- Add sausage and cheese layers: Evenly distribute the cooked sausage over the bread cubes. Then sprinkle the shredded cheddar cheese evenly over the sausage layer.
- Pour egg mixture: Pour the egg and milk mixture carefully over the layers in the baking dish. Gently press down on the bread cubes to ensure they are fully soaked by the egg mixture.
- Begin baking covered: Preheat your oven to 350°F (175°C). Cover the casserole dish with aluminum foil and bake for 30 minutes to allow the eggs to set and the flavors to meld.
- Finish baking uncovered: Remove the foil and continue baking uncovered for an additional 15–20 minutes or until the top is golden brown and the center is fully set.
- Garnish and serve: Optionally, sprinkle the chopped chives over the top of the casserole for a fresh herbal note. Serve the casserole warm and enjoy!
Notes
- Using day-old bread helps prevent the casserole from becoming too soggy by absorbing the egg mixture better.
- The casserole can be assembled the night before and refrigerated, then baked fresh in the morning for convenience.
- Feel free to substitute cheddar cheese with your favorite cheese like mozzarella or pepper jack for different flavor profiles.
- For a lower-fat option, use turkey sausage and reduced-fat milk and cheese.
- Make sure to cover with foil during the first part of baking to prevent over-browning on top.
