Description
A hearty and delicious Sausage Breakfast Casserole that combines savory breakfast sausage, eggs, cheddar cheese, and day-old bread baked to golden perfection. This casserole is perfect for feeding a crowd at brunch or for a make-ahead breakfast option.
Ingredients
Scale
Sausage Mixture
- 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 Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until fully combined.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Spread the bread cubes evenly across the bottom of the dish.
- Layer Ingredients: Top the bread cubes evenly with the cooked sausage, then sprinkle the shredded cheddar cheese evenly over the sausage layer.
- Add Egg Mixture: Pour the egg mixture evenly over the layers, pressing gently to ensure the bread is fully soaked with the egg mixture.
- Bake Covered: Preheat the oven to 350°F (175°C). Cover the baking dish tightly with foil and bake for 30 minutes to allow the casserole to set and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the center is fully set.
- Garnish and Serve: Remove the casserole from the oven, garnish with chopped chives if desired, and serve warm.
Notes
- Use day-old bread to ensure the casserole soaks up the egg mixture without becoming too soggy.
- Feel free to substitute cheddar cheese with Monterey Jack or a cheese of your choice.
- Make ahead by assembling the casserole the night before; refrigerate covered and bake in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
