This recipe is for a “Savory Sausage and Cheese Breakfast Casserole,” a hearty and comforting dish perfect for breakfast, brunch, or even a light dinner. The image prominently features a wedge of this casserole on a floral-patterned plate, showcasing its appealing layers and textures. The top is golden and bubbly with melted, slightly browned cheese, indicating a delightful crust. Below the cheesy top, the casserole reveals a dense yet tender interior, filled with crumbled, browned sausage and what appears to be a creamy, egg-based mixture. The visible chunks of sausage and the integrated, fluffy egg and cheese matrix suggest a well-combined and flavorful dish. This casserole is praised for its ease of preparation, often made ahead of time, and its ability to feed a crowd. It’s a popular choice for gatherings due to its satisfying nature and the comforting combination of savory sausage, rich eggs, and gooey cheese.
Ingredients:
For the Casserole:
- 1 lb (450g) breakfast sausage (pork, turkey, or plant-based), bulk or removed from casings
- 8 large eggs
- 1 ½ cups (360ml) milk (whole milk or 2% recommended for richness)
- 1 teaspoon salt
- ½ teaspoon black pepper (freshly ground, for best flavor)
- ¼ teaspoon garlic powder (optional, for added depth)
- ¼ teaspoon onion powder (optional)
- 2 cups (about 8 oz) shredded sharp cheddar cheese, divided
- 2 cups day-old bread, cut into ½-inch cubes (sturdy bread like challah, brioche, or sourdough works well; avoid soft sandwich bread)
- Optional additions for extra flavor/texture:
- ½ cup chopped bell peppers (any color)
- ½ cup chopped onion
- ¼ cup chopped fresh parsley or chives for garnish
Equipment:
- 9×13 inch (23×33 cm) baking dish
- Large skillet (for cooking sausage)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Sausage and Vegetables (Optional)
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook Sausage: In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon, until it is fully browned and cooked through. Drain off any excess grease. If using optional bell peppers and onions, add them to the skillet during the last 5-7 minutes of sausage cooking and sauté until softened.
- Set Aside: Once cooked, remove the sausage (and vegetables, if used) from the skillet and set aside to cool slightly.
Part 2: Assemble the Casserole
- Prepare Egg Mixture: In a large mixing bowl, whisk together the 8 large eggs, milk, salt, black pepper, and optional garlic and onion powder until the eggs are well beaten and the mixture is uniform.
- Add Bread Cubes: Add the cubed day-old bread to the egg mixture. Gently press the bread down to ensure it soaks up the egg mixture evenly. Let it sit for 5-10 minutes to absorb the liquid.
- Combine Remaining Ingredients: Add the cooked sausage (and vegetables, if used) to the egg and bread mixture. Add 1 ½ cups of the shredded sharp cheddar cheese to the bowl. Stir gently with a rubber spatula until all ingredients are just combined.
Part 3: Bake the Casserole
- Transfer to Baking Dish: Pour the entire mixture evenly into the prepared 9×13 inch baking dish. Spread it out gently to ensure even distribution of ingredients.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded sharp cheddar cheese evenly over the top of the casserole. This cheese will form a beautiful golden crust.
- Bake: Bake for 35-45 minutes, or until the casserole is set in the center, golden brown on top, and the cheese is bubbly and lightly browned. A knife inserted into the center should come out clean.
- Rest: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set further and makes for cleaner slices.
Part 4: Slice and Serve
- Slice and Serve: Cut the casserole into squares or wedges. Serve warm.
- Optional Garnish: Garnish with fresh chopped parsley or chives, if desired, for a touch of freshness and color.
- Make Ahead Option: This casserole is excellent for making ahead. Assemble the entire casserole (up to step 3, before baking), cover it tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the refrigerator about 30 minutes before baking to bring it closer to room temperature. You might need to add 5-10 minutes to the baking time if it’s still very cold.