Here’s a hearty Sausage Breakfast Casserole—perfect for brunch, weekends, or holiday mornings 🍳🥓🧀
Sausage Breakfast Casserole
Ingredients (6–8 servings)
- 1 lb breakfast sausage (mild or spicy)
- 6 cups cubed bread (day-old works best)
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 8 large eggs
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning (optional)
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook sausage and veggies
- In a skillet over medium heat, cook sausage until browned.
- Add onion and bell pepper; sauté 3–4 minutes until softened. Remove from heat.
- Assemble casserole
- Spread bread cubes evenly in the prepared baking dish.
- Sprinkle cooked sausage and vegetables over the bread.
- Sprinkle shredded cheddar cheese on top.
- Mix eggs and milk
- In a bowl, whisk together eggs, milk, salt, pepper, and optional seasonings.
- Pour evenly over casserole.
- Bake
- Bake 40–45 minutes until eggs are set and top is golden brown.
- Let sit 5–10 minutes before slicing.
Tips & Variations
- Make ahead: Assemble the night before, cover, and refrigerate; bake in the morning.
- Vegetable boost: Add mushrooms, spinach, or zucchini.
- Cheesy twist: Mix in mozzarella or pepper jack for extra gooeyness.
- Gluten-free: Use gluten-free bread or omit bread and add extra veggies.
If you want, I can also give a slow-cooker sausage breakfast casserole that cooks overnight so it’s ready right when you wake up.
