Description
This Sausage Egg Breakfast Casserole is an easy, make-ahead dish featuring fluffy eggs, savory sausage, and melty cheese baked over soft white bread. Prep it the night before and enjoy a hot breakfast with minimal effort!
Ingredients
- Eggs (8 large)
- Whole Milk (1 ½ cups)
- Oregano (1 tsp)
- Salt (1 tsp)
- Black Pepper (½ tsp)
- White Bread (7-8 slices)
- Cheddar Cheese (1 1/2 cups, shredded)
- Breakfast Sausage (1 pound)
Instructions
Preheat the oven. Set the oven to 325°F and lightly grease a 9x13”* casserole dish with cooking spray.
Prepare the bread. Remove the crusts from white bread (7-8 slices), cut into bread cubes, and arrange them in an even layer in the prepared casserole dish.
Cook the sausage and add the cheese. In a large skillet over medium-high heat, cook the breakfast sausage (1 lb), breaking it up with a wooden spoon until browned. Drain excess grease, then spread the cooked sausage evenly over the white bread. Sprinkle with cheddar cheese (1 cup).
Make and add the egg mixture. In a large bowl, whisk together eggs (8 large), whole milk (1 ½ cups), oregano (1 tsp), salt (1 tsp), and black pepper (½ tsp) until smooth. Pour the egg mixture evenly over the casserole, pressing down lightly with a wooden spoon to help the white bread absorb the liquid.
Bake and serve. Place the casserole dish in the preheated oven and bake until the center is fully set (35-45 minutes) and the top is golden brown. Let rest for 10 minutes before slicing and serving.
Notes
A 9x13” casserole dish creates a thinner casserole, while a 9x9” or 7x11” baking dish will yield a thicker result. Adjust baking time as needed.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Let the casserole cool completely before storing to prevent condensation.
Freeze: For best results, freeze before baking. Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheat: For the best texture, warm casserole in a 350°F oven, covered loosely with aluminum foil to prevent drying out. Remove the foil during the last 5-10 minutes to help the top crisp up slightly.
To reheat individual portions, place them in an oven-safe dish and heat until warmed through, or microwave in 30-second intervals, covering with a paper towel to retain moisture.
Higher Protein: Add ½ cup cottage cheese to the egg mixture for a protein boost without altering the texture.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 407
- Sugar: 4.1 g
- Sodium: 973.7 mg
- Fat: 25.4 g
- Carbohydrates: 16.1 g
- Protein: 27 g
- Cholesterol: 267.1 mg
