Classic Breakfast Casserole: A Delicious and Easy Recipe to Start Your Day

Classic Breakfast Casserole is the ultimate dish to kickstart your day with warmth and flavor. This hearty meal combines the best of breakfast favorites, from fluffy eggs to savory sausage, all baked to perfection in one convenient dish. Originating from the tradition of using leftover ingredients, breakfast casseroles have become a beloved staple in many households, especially during holiday gatherings and family brunches.

People adore this Classic Breakfast Casserole not only for its rich taste and satisfying texture but also for its incredible convenience. With minimal prep time and the ability to serve a crowd, it’s no wonder this dish has earned a special place in the hearts of breakfast lovers everywhere. Whether you’re hosting a festive brunch or simply looking for a comforting start to your day, this casserole is sure to impress and delight.

Ingredients:

• 1 pound breakfast sausage (mild or spicy, according to preference)
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 8 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried mustard
• 6 cups cubed bread (day-old bread works best)
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Preparing the Sausage and Vegetables

1. In a large skillet over medium heat, add the breakfast sausage. Use a wooden spoon to break it apart as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
2. Once the sausage is cooked, use a slotted spoon to transfer it to a plate lined with paper towels to drain excess grease. Leave about 1 tablespoon of grease in the skillet.
3. Add the diced onion and bell pepper to the skillet with the remaining grease. Sauté the vegetables over medium heat until they are softened, about 4-5 minutes. Stir occasionally to prevent burning.
4. Once the vegetables are tender, remove the skillet from heat and set aside to cool slightly.

Preparing the Egg Mixture

1. In a large mixing bowl, crack the 8 large eggs. Whisk them together until well combined.
2. Add the 2 cups of milk to the eggs and whisk until smooth.
3. Season the egg mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried mustard. Whisk again to ensure all the seasonings are evenly distributed.

Assembling the Casserole

1. Preheat your oven to 350°F (175°C).
2. In a large greased 9×13 inch baking dish, layer the cubed bread evenly across the bottom. Make sure to cover the entire base of the dish.
3. Evenly distribute the cooked sausage over the cubed bread.
4. Next, add the sautéed onion and bell pepper mixture on top of the sausage, spreading it out evenly.
5. Sprinkle the 2 cups of shredded cheddar cheese over the top of the sausage and vegetable layers.
6. Finally, pour the egg mixture over the entire casserole, ensuring that it seeps into the bread and covers all the ingredients. Use a spatula to gently press down on the bread to help it absorb the egg mixture.

Baking the Casserole

1. Cover the baking dish with aluminum foil, making sure it is tightly sealed to prevent the casserole from drying out during baking.
2. Place the covered casserole in the preheated oven and bake for 30 minutes.
3. After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the egg is set in the center. You can check for doneness by inserting a knife into the center; it should come out clean.
4. Once baked, remove the casserole from the oven and let it cool for about 10 minutes before slicing. This will help the casserole set and make it easier to serve.

Serving the Casserole

1. Using a sharp knife, cut the casserole into squares or rectangles, depending on your serving preference.
2. Transfer the pieces to individual plates or a serving platter.
3. If desired, sprinkle with chopped fresh parsley for a pop of color and added flavor.
4. Serve warm, and enjoy your classic breakfast casserole with your favorite breakfast sides, such as fresh fruit, yogurt, or additional toast.

Storage and Reheating

1. If you have leftovers, allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or

   Conclusion:

   In summary, this Classic Breakfast Casserole is a must-try for anyone looking to elevate their morning routine. With its perfect blend of savory ingredients, creamy texture, and delightful flavors, it’s not just a meal; it’s an experience that brings family and friends together around the breakfast table. Whether you’re hosting a brunch, preparing for a holiday gathering, or simply want to enjoy a hearty breakfast, this casserole is versatile enough to suit any occasion. For serving suggestions, consider pairing your Classic Breakfast Casserole with fresh fruit, a side of crispy bacon, or a light salad for a balanced meal. You can also experiment with variations by adding your favorite vegetables, swapping out the type of cheese, or incorporating different meats like sausage or ham to customize it to your taste. We encourage you to try this recipe and make it your own! Once you’ve whipped up your Classic Breakfast Casserole, we’d love to hear about your experience. Share your thoughts, variations, and any tips you discover along the way. Your feedback not only helps us improve but also inspires others to dive into this delicious dish. So grab your ingredients, preheat that oven, and get ready to enjoy a breakfast that’s sure to impress! Print
   

   Classic Breakfast Casserole: A Delicious and Easy Recipe to Start Your Day

   ---

   • Author: Dottie
   • Total Time: 60 minutes
   • Yield: 8 servings 1x

   Print Recipe

   Pin Recipe

   Description

   This hearty breakfast casserole features savory breakfast sausage, sautéed vegetables, and a creamy egg mixture, all baked with layers of cubed bread and melted cheddar cheese. Ideal for brunch or family breakfasts, it’s easy to prepare and can be made ahead of time for convenience.

   ---

   Ingredients

   Scale 1x2x3x

   • 1 pound breakfast sausage (mild or spicy, according to preference)
   • 1 medium onion, diced
   • 1 bell pepper, diced (any color)
   • 8 large eggs
   • 2 cups milk
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 teaspoon garlic powder
   • 1 teaspoon dried mustard
   • 6 cups cubed bread (day-old bread works best)
   • 2 cups shredded cheddar cheese
   • 1/4 cup chopped fresh parsley (optional, for garnish)

   ---

   Instructions

   1. In a large skillet over medium heat, add the breakfast sausage. Use a wooden spoon to break it apart as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
   2. Once the sausage is cooked, use a slotted spoon to transfer it to a plate lined with paper towels to drain excess grease. Leave about 1 tablespoon of grease in the skillet.
   3. Add the diced onion and bell pepper to the skillet with the remaining grease. Sauté the vegetables over medium heat until they are softened, about 4-5 minutes. Stir occasionally to prevent burning.
   4. Once the vegetables are tender, remove the skillet from heat and set aside to cool slightly.
   5. In a large mixing bowl, crack the 8 large eggs. Whisk them together until well combined.
   6. Add the 2 cups of milk to the eggs and whisk until smooth.
   7. Season the egg mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried mustard. Whisk again to ensure all the seasonings are evenly distributed.
   8. Preheat your oven to 350°F (175°C).
   9. In a large greased 9×13 inch baking dish, layer the cubed bread evenly across the bottom. Make sure to cover the entire base of the dish.
   10. Evenly distribute the cooked sausage over the cubed bread.
   11. Next, add the sautéed onion and bell pepper mixture on top of the sausage, spreading it out evenly.
   12. Sprinkle the 2 cups of shredded cheddar cheese over the top of the sausage and vegetable layers.
   13. Finally, pour the egg mixture over the entire casserole, ensuring that it seeps into the bread and covers all the ingredients. Use a spatula to gently press down on the bread to help it absorb the egg mixture.
   14. Cover the baking dish with aluminum foil, making sure it is tightly sealed to prevent the casserole from drying out during baking.
   15. Place the covered casserole in the preheated oven and bake for 30 minutes.
   16. After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the egg is set in the center. You can check for doneness by inserting a knife into the center; it should come out clean.
   17. Once baked, remove the casserole from the oven and let it cool for about 10 minutes before slicing. This will help the casserole set and make it easier to serve.
   18. Using a sharp knife, cut the casserole into squares or rectangles, depending on your serving preference.
   19. Transfer the pieces to individual plates or a serving platter.
   20. If desired, sprinkle with chopped fresh parsley for a pop of color and added flavor.
   21. Serve warm, and enjoy your classic breakfast casserole with your favorite breakfast sides, such as fresh fruit, yogurt, or additional toast.
   22. If you have leftovers, allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container in the refrigerator for up to 3-4 days.
   23. To reheat, preheat your oven to 350°F (175°C). Place the casserole in the oven covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.

   Notes

   • Store it in an airtight container in the refrigerator for up to 3-4 days.
   • To reheat, preheat your oven to 350°F (175°C). Place the casserole in the oven covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.

   • Prep Time: 20 minutes
   • Cook Time: 45 minutes