Description
This delicious sausage and egg breakfast casserole combines savory breakfast sausage, fluffy eggs, melted cheddar cheese, and cubed bread to create a hearty and comforting dish perfect for brunch or a weekend breakfast gathering. The casserole is assembled ahead of time, refrigerated to let flavors meld, and then baked until golden and set.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
Dairy & Eggs
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
Breads & Seasonings
- 6 slices white sandwich bread, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain off excess grease and set the sausage aside.
- Prepare the bread base: Cut the white sandwich bread into cubes and evenly layer them in a greased 9×13-inch baking dish to form the base of the casserole.
- Layer sausage and cheese: Spread the cooked sausage over the cubed bread, then sprinkle shredded cheddar cheese evenly on top.
- Mix the egg custard: In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and uniform.
- Assemble the casserole: Pour the egg mixture evenly over the layered bread, sausage, and cheese. Gently press down on the layers so the bread absorbs the liquid custard.
- Chill overnight: Cover the baking dish and refrigerate the casserole for at least 2 hours or preferably overnight to allow the flavors to meld and the bread to soak up the egg mixture fully.
- Bake the casserole: Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole uncovered for 45 to 50 minutes, or until the top is golden brown and the center is set.
- Cool and garnish: Let the casserole cool for about 10 minutes after baking. Garnish with chopped parsley before serving if desired.
Notes
- You can prepare this casserole the night before and refrigerate it to save time on the day of serving.
- Use whole milk for a richer custard; low-fat milk can be substituted for a lighter version.
- Feel free to substitute the cheddar cheese with your favorite cheese such as Monterey Jack or mozzarella.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free option, substitute the white bread with gluten-free bread.
