Sausage Egg Breakfast Casserole has been a cherished recipe in my family for years, often gracing our table during holidays and special brunches. The aroma of savory sausage mingling with eggs and melted cheese fills the kitchen and brings everyone running. This dish is not just a meal; it’s a warm hug on a plate. I remember my first attempt at making it during a family gathering, and it was an instant hit. Everyone loved the hearty texture and comforting flavors. Whether it’s a casual weekend breakfast or an elegant holiday brunch, this dish is always a winner. Let’s get cooking!
H2: Why You’ll Love This Sausage Egg Breakfast Casserole
- It’s a crowd-pleaser, perfect for family gatherings.
- Easy to prepare, with minimal cleanup – a true one-pan sausage and egg bake.
- Loaded with protein, making it a filling meal to start your day.
- Budget-friendly, using simple ingredients that you likely already have.
- Versatile; add your favorite vegetables for a nutritious twist.
- Can be made ahead of time, perfect for busy mornings.
- Deliciously cheesy, satisfying those comfort food cravings.
H2: Ingredients for Sausage Egg Breakfast Casserole
Here’s everything you need for this delicious breakfast dish:
- 10 oz breakfast sausage – the star of the dish.
- 8 large eggs – provides structure and protein.
- 2 cups milk – adds creaminess.
- 1 ½ cups shredded cheddar cheese – for a cheesy, tasty layer.
- 4 cups bread cubes – the base that soaks up all the flavors.
- ½ tsp salt – enhances the overall flavor.
- ¼ tsp black pepper – adds a bit of spice.
- Optional sautéed vegetables (like onions, peppers, or spinach) – for added nutrition and flavor.
H2: How to Make Sausage Egg Breakfast Casserole
Follow these simple steps to create your own casserole:
- Step 1: Preheat your oven to 350°F (175°C). This ensures even cooking.
- Step 2: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
- Step 3: Lightly grease a 9×13-inch baking dish. Spread the bread cubes evenly across the bottom.
- Step 4: Layer the cooked sausage over the bread, followed by the shredded cheese and optional pre-cooked vegetables.
- Step 5: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the casserole.
- Step 6: Either bake immediately at 350°F for 40-45 minutes, or cover and refrigerate overnight. If baking cold, add 10 extra minutes.
- Step 7: Let it rest for 5 minutes before slicing. Serve warm.
H2: Pro Tips for the Best Sausage Egg Breakfast Casserole
These expert tips will help you achieve the perfect casserole:
- Use fresh ingredients for the best flavor, especially the sausage.
- Don’t skip the resting time after baking – it helps the casserole firm up.
- Add spices like paprika or garlic powder for extra flavor.
What’s the secret to perfect Sausage Egg Breakfast Casserole?
The secret lies in the balance of ingredients. Ensuring the sausage is well-cooked and combining flavors harmoniously makes all the difference.
Can I make Sausage Egg Breakfast Casserole ahead of time?
Absolutely! You can prepare it the night before and refrigerate it. Just remember to add a few extra minutes to the baking time.
How do I avoid common mistakes with Sausage Egg Breakfast Casserole?
Avoid using stale bread, as it won’t soak up the egg mixture properly. Also, ensure your egg mixture is well combined to avoid uneven cooking.
H2: Best Ways to Serve Sausage Egg Breakfast Casserole
This hearty casserole pairs wonderfully with fresh fruit or a light salad. For added flavor, serve it with hot sauce or a dollop of sour cream. It’s also great with a side of crispy hash browns for a complete breakfast.
H2: Nutrition Facts for Sausage Egg Breakfast Casserole
Per serving (recipe makes 8 servings):
- Calories: 310
- Fat: 22g
- Saturated Fat: 10g
- Protein: 17g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
H2: How to Store and Reheat Sausage Egg Breakfast Casserole
Allow the casserole to cool completely before storing. Use an airtight container to keep it fresh in the fridge for 3-4 days or freeze it for up to 3 months. To reheat, bake in the oven at 350°F until warmed through, about 15-20 minutes.
H2: Frequently Asked Questions About Sausage Egg Breakfast Casserole
Can I add other meats to my casserole?
Yes! Feel free to mix in ham, bacon, or turkey sausage for different flavors.
Is there a gluten-free version of this casserole?
You can easily make a gluten-free sausage egg casserole by using gluten-free bread.
H2: Variations of Sausage Egg Breakfast Casserole You Can Try
Experiment with different types of cheese, like pepper jack for a kick, or add cooked spinach and mushrooms for a veggie-packed version. You can also try a low-carb sausage egg bake by omitting bread altogether.
Print
Sausage Egg Breakfast Casserole: 8 Savory Comforts
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Delicious Sausage And Egg Breakfast Casserole
Ingredients
- 10 oz breakfast sausage
- 8 large eggs
- 2 cups milk
- 1 ½ cups shredded cheddar cheese
- 4 cups bread cubes
- ½ tsp salt
- ¼ tsp black pepper
- Optional sautéd vegetables (like onions, peppers, or spinach)
Instructions
- In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess grease and set aside.
- Lightly grease a 9×13-inch baking dish. Spread bread cubes evenly across the bottom.
- Layer cooked sausage over bread, followed by shredded cheese and optional pre-cooked vegetables.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture evenly over the casserole.
- Either bake immediately at 350°F for 40-45 minutes, or cover and refrigerate overnight. If baking cold, add 10 extra minutes.
- Let it rest for 5 minutes before slicing. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 300mg
