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Ever wake up on a Sunday and think, “I need a killer breakfast casserole that feeds my whole crew”? I’ve been there—scrambling eggs and bacon in separate pans feels like a workout. That’s why I swear by this Classic Sausage & Egg Breakfast Casserole. It’s one of my favorite Breakfast Ideas For A Crowd and doubles as a Brunch Casserole when friends drop by unannounced. IMO, nothing screams cozy weekend like layers of fluffy eggs, savory sausage, melty cheese, and tender bread soaking up all that goodness. I’ve served it at potlucks, tossed it in my Breakfast Basket for houseguests, and even made an Overnight Breakfast Casserole With Hashbrowns version that’s become legendary among my pals.
Sure, you can find tons of Breakfast Casserole Recipes online, but this one nails the balance between rich flavor and easy prep. It’s a Healthy Breakfast Casserole wannabe—swap in egg whites or turkey sausage if you’re watching macros. Plus, it works as a Breakfast Casserole Make Ahead meal, so you can snooze a little longer while your oven handles the magic. Ready for the easiest, cheesiest, most crowd-pleasing casserole ever? Let’s dive in (without clichés, promise!). 🙂
Ingredients
- 1 pound breakfast sausage (pork or turkey) – I go spicy for extra kick
- 8 large eggs
- 2 cups whole milk (or half-and-half for a richer custard)
- 4 cups cubed day-old bread (French or sourdough work best)
- 1½ cups shredded cheddar cheese (plus extra for topping)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large skillet over medium heat, brown the sausage until no pink remains. Drain excess fat.
Assemble the Layers
- Spread the cubed bread evenly in the prepared dish. Think of it as the foundation for your ultimate Savory Breakfast.
- Scatter the cooked sausage over the bread, then sprinkle 1 cup of cheddar on top.
- In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour this custard mixture over the bread and sausage.
- Press down gently so every bread piece soaks up the eggy goodness—this step makes it an Easy Breakfast Casserole With Hashbrowns wannabe (without the actual potatoes!).
Bake & Serve
- Sprinkle the remaining ½ cup of cheddar on top. Slide the dish into the oven and bake for 35–40 minutes, or until the center sets and the top turns golden.
- Let it rest for 5 minutes—yes, it’s torture watching it cool, but patience pays off.
- Garnish with chopped parsley. Cut into squares and serve warm.
Variations
Love mixing things up? Try one of these twists to make your next Breakfast Casserole Recipes even more epic:
- Veggie Lover’s Twist: Swap sausage for sautéed bell peppers, onions, spinach, and mushrooms. Instant Healthy Breakfast Casserole upgrade.
- Tortilla Quiche Bake: Line your dish with overlapping corn tortillas, then follow the recipe. Feels like a mini Taco Tuesday at breakfast.
- Cheesy Tater Tot Casserole: Replace bread with a single layer of tater tots for a riff on the Easy Tater Tot Casserole trend.
Serving & Tips
Serving Suggestions
This casserole shines with fresh fruit—like berries or melon—on the side. It also pairs brilliantly with a crisp green salad for a lighter Brunch Potluck spread. Need more ideas? Try a side of avocado slices or salsa for a southwestern flair.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 325°F for about 10 minutes or microwave individual pieces. BTW, you can assemble this recipe the night before (hello, Breakfast Casserole Overnight fame!). Just cover and refrigerate, then bake in the morning—like a dream for busy weekends or Breakfast Ideas Casserole situations.
Seasonal Touch
In autumn, sprinkle a dash of smoked paprika or add diced sweet potatoes to the sausage layer. FYI, a few chopped apples and cinnamon in the egg mixture turn this into a cozy fall treat.
Final Thoughts
I still remember the first time I brought this to a potluck: people literally circled the table waiting for seconds. Food aside, it sparks laughter and conversation—what more can you ask for? Whether you need Mini Quiche Recipes for a nibble or a full-blown breakfast feast, this casserole has your back. So go ahead, give it a whirl, and watch it become your go-to Egg Casserole Recipe. Your future self will thank you (and so will your hungry pals!).
Classic Sausage & Egg Breakfast Casserole
Ingredients
Equipment
Method
- 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 remaining bread and cheese.
- Slowly pour the egg mixture evenly over the layers. Press gently to ensure the bread absorbs the liquid.
- Preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes, until golden and set. Let rest 10 minutes before serving. Garnish with parsley if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this casserole gluten-free?
Absolutely! Swap the cubed bread for your favorite gluten-free loaf or use a mixture of cooked quinoa and gluten-free breadcrumbs. You’ll still get that custardy texture without the gluten.
How do I turn this into a vegetarian dish?
Just skip the sausage and load up on veggies—think bell peppers, zucchini, mushrooms, and spinach. You can even add a plant-based sausage substitute for extra protein.
What’s the best way to freeze servings?
Cool the baked casserole completely, then wrap individual squares in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a covered dish at 350°F for about 20 minutes.
Can I use egg whites only?
Yes, swapping whole eggs for liquid egg whites or a carton of egg substitute works fine. Just know you trade a bit of richness for a lighter, lower-cholesterol meal.
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