Save A hearty and flavorful breakfast casserole packed with sausage, eggs, and cheese—perfect for busy mornings and guaranteed to please a crowd.
This casserole quickly became a family favorite for weekend breakfasts and potlucks due to its ease and satisfying taste.
Ingredients
- Breakfast sausage: 1 pound (450 g), casings removed
- Diced bell peppers: 1 cup (120 g), any color
- Diced onion: 1/2 cup (60 g)
- Cubed day-old bread: 4 cups (200 g), white or whole wheat
- Shredded cheddar cheese: 1 1/2 cups (180 g)
- Large eggs: 8
- Milk: 1 1/2 cups (360 ml)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Butter: 1 tablespoon, for greasing the baking dish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Step 2:
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
- Step 3:
- Add diced bell peppers and onion to the skillet. Sauté for 2–3 minutes until slightly softened.
- Step 4:
- Spread cubed bread evenly in the prepared baking dish. Layer the cooked sausage and vegetables over the bread.
- Step 5:
- Sprinkle shredded cheddar cheese evenly over the sausage mixture.
- Step 6:
- In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika (if using). Pour the egg mixture evenly over the casserole.
- Step 7:
- Bake uncovered for 20–25 minutes, or until the eggs are set and the top is lightly golden.
- Step 8:
- Let cool for 5 minutes before serving.
Save We often gather around this casserole on chilly mornings, making memories while enjoying simple, satisfying food together.
Required Tools
Large skillet, mixing bowls, whisk, 9x13-inch (23x33 cm) baking dish, knife and cutting board
Allergen Information
Contains: Eggs, Milk (Dairy), Wheat (Gluten), and possibly Soy (in some sausages/bread). Check sausage and bread labels for additional allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 26 g, Carbohydrates 19 g, Protein 23 g
Save Serve warm for best taste and store leftovers covered in the fridge for up to 3 days.
Recipe Guide
- → How can I make this dish vegetarian?
Substitute the pork sausage with plant-based sausage or omit it entirely and add extra vegetables such as mushrooms or spinach for added flavor and texture.
- → What type of bread works best in the casserole?
Day-old white or whole wheat bread cubes absorb the egg mixture well without becoming too soggy, providing structure and a pleasant texture.
- → Can I prepare this casserole ahead of time?
Yes, assemble the layered ingredients and refrigerate overnight. Bake just before serving for convenience without sacrificing taste.
- → Is it necessary to cook the sausage before layering?
Cooking the sausage beforehand ensures it’s fully browned, reduces excess fat, and enhances overall flavor in the finished dish.
- → What adds a smoky flavor to this dish?
A small amount of smoked paprika can be included in the egg mixture to introduce a subtle smoky note without overwhelming other flavors.
- → Can I use different cheese types?
While shredded cheddar is recommended for its melt and flavor, other cheeses like Monterey Jack or a mild gouda can be great alternatives.