Here’s a Paula Deen–style Breakfast Casserole 🥓🧀🍳—rich, comforting, and perfect for holidays, brunch, or make-ahead mornings.
Ingredients (serves 6–8)
- 1 lb breakfast sausage (pork or turkey)
- 1 small onion, diced
- 6 slices white bread, cubed (or any soft sandwich bread)
- 2 cups shredded sharp cheddar cheese
- 6 large eggs
- 2 cups whole milk
- 1 tsp salt
- ½ tsp black pepper
- Optional add-ins: mushrooms, bell peppers, hash browns
Instructions
1. Cook sausage
- In a skillet over medium heat, cook sausage and onion until browned.
- Drain excess grease.
2. Assemble casserole
- Grease a 9×13-inch baking dish.
- Spread bread cubes evenly in the dish.
- Top with cooked sausage and onions.
- Sprinkle shredded cheddar cheese over everything.
3. Mix eggs
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour evenly over the casserole.
4. Chill (important!)
- Cover and refrigerate overnight (or at least 4 hours).
This is key to that classic Paula Deen texture.
5. Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 40–45 minutes, until set and golden on top.
6. Serve
- Let rest 5–10 minutes before slicing.
Paula Deen–Style Tips
- Use full-fat milk and sharp cheddar for best flavor.
- Want it extra rich? Replace ½ cup milk with heavy cream.
- Serve with biscuits, grits, or fresh fruit.
Variations
- Hash brown version: Replace bread with 3 cups thawed frozen hash browns.
- Bacon version: Use cooked crumbled bacon instead of sausage.
- Spicy: Add pepper jack cheese or diced jalapeños.
If you’d like, I can also give you:
- A slow cooker version
- A smaller 8×8 version
- A lighter version with less dairy
Just tell me 😊
