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
- 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
- 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.
- 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.
- 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.
- Once the vegetables are tender, remove the skillet from heat and set aside to cool slightly.
- In a large mixing bowl, crack the 8 large eggs. Whisk them together until well combined.
- Add the 2 cups of milk to the eggs and whisk until smooth.
- 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.
- Preheat your oven to 350°F (175°C).
- 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.
- Evenly distribute the cooked sausage over the cubed bread.
- Next, add the sautéed onion and bell pepper mixture on top of the sausage, spreading it out evenly.
- Sprinkle the 2 cups of shredded cheddar cheese over the top of the sausage and vegetable layers.
- 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.
- Cover the baking dish with aluminum foil, making sure it is tightly sealed to prevent the casserole from drying out during baking.
- Place the covered casserole in the preheated oven and bake for 30 minutes.
- 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.
- 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.
- Using a sharp knife, cut the casserole into squares or rectangles, depending on your serving preference.
- Transfer the pieces to individual plates or a serving platter.
- If desired, sprinkle with chopped fresh parsley for a pop of color and added flavor.
- Serve warm, and enjoy your classic breakfast casserole with your favorite breakfast sides, such as fresh fruit, yogurt, or additional toast.
- 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.
- 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