why make this recipe
Classic Sausage & Egg Breakfast Casserole is a delightful dish that brings your family and friends together for a satisfying morning meal. This dish is not only delicious but also simple to prepare, making it perfect for weekend brunches or holiday gatherings. It combines savory sausage, rich eggs, and bread soaked in a creamy mixture, topped with melted cheese. It’s a one-pan wonder that allows you to spend more time enjoying your meal and less time in the kitchen.
how to make Classic Sausage & Egg Breakfast Casserole
Ingredients :
- 1 pound breakfast sausage (casing removed)
- 8 large eggs
- 2 cups whole milk (or half-and-half)
- 1 tsp Dijon mustard (optional)
- 6 cups day-old bread cubes (French or sourdough)
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley (optional garnish)
Directions :
- Heat a skillet over medium heat. Crumble in the sausage and cook until browned, about 6–7 minutes. Drain excess grease.
- In the same pan, sauté diced onion and minced garlic for 2–3 minutes until translucent and fragrant.
- In a bowl, whisk together eggs, milk, Dijon mustard (if using), salt, and pepper until frothy.
- Grease a 9×13-inch baking dish. Layer half of the bread cubes, half of the cheese, and the sausage-onion mixture. Repeat with the remaining bread and cheese.
- Slowly pour the egg mixture evenly over the layers. Press gently to ensure the bread absorbs the liquid.
- Preheat the oven to 350°F (175°C). Bake uncovered for 45–50 minutes, until golden and set. Let rest for 10 minutes before serving. Garnish with parsley if desired.
how to serve Classic Sausage & Egg Breakfast Casserole
Serve the casserole warm, cut into squares. It pairs well with fresh fruit or a green salad for a complete meal. You can also offer hot sauce or ketchup on the side for those who enjoy a little extra flavor.
how to store Classic Sausage & Egg Breakfast Casserole
If you have leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to enjoy it again, just reheat individual portions in the microwave or warm the entire dish in the oven.
tips to make Classic Sausage & Egg Breakfast Casserole
- Use day-old bread for the best texture. Fresh bread can become too mushy when soaked.
- Feel free to add vegetables like bell peppers or spinach for added nutrition and flavor.
- For a spicier kick, use spicy sausage instead of the regular breakfast sausage.
- Let the casserole sit for at least 10 minutes after baking so it sets up nicely.
variation
You can easily modify this recipe by using different types of cheese, such as mozzarella or pepper jack, for a unique spin. Additionally, you can substitute the sausage with cooked bacon or turkey sausage for a leaner option.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare it the night before, cover it, and store it in the refrigerator. Just bake it in the morning, adding a few extra minutes if it’s still cold from the fridge.
2. Can I freeze the casserole?
Yes, you can freeze the cooked and cooled casserole. Wrap it tightly and store it in the freezer for up to 2 months. To reheat, thaw in the fridge overnight and bake as directed.
3. What can I serve with this casserole?
This casserole goes well with fresh fruit, yogurt, or even a light salad for a balanced meal. You may also want to serve coffee or juice for a refreshing drink.
Classic Sausage & Egg Breakfast Casserole
Ingredients
Main Ingredients
- 1 pound breakfast sausage (casing removed)
- 8 large eggs
- 2 cups whole milk (or half-and-half)
- 1 tsp Dijon mustard (optional) Adds extra flavor
- 6 cups day-old bread cubes (French or sourdough) Use day-old bread for best texture
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley (optional garnish)
Instructions
Preparation
- Heat a skillet over medium heat. Crumble in the sausage and cook until browned, about 6–7 minutes. Drain excess grease.
- In the same pan, sauté diced onion and minced garlic for 2–3 minutes until translucent and fragrant.
- In a bowl, whisk together eggs, milk, Dijon mustard (if using), salt, and pepper until frothy.
- Grease a 9×13-inch baking dish. Layer half of the bread cubes, half of the cheese, and the sausage-onion mixture. Repeat with the remaining bread and cheese.
- Slowly pour the egg mixture evenly over the layers. Press gently to ensure the bread absorbs the liquid.
Baking
- Preheat the oven to 350°F (175°C). Bake uncovered for 45–50 minutes, until golden and set. Let rest for 10 minutes before serving.