Egg and Sausage Breakfast Casserole

Breakfast Egg and Sausage Casserole
Breakfast Egg and Sausage Casserole. Diana Rattray
    70 mins
Ratings

If you have a busy weekend coming up, consider this delicious breakfast casserole. You prepare it the night before, refrigerate overnight, and just pop it in the oven the next morning.

This recipe makes enough for about 8 servings, perfect for a big family or holiday morning. Add some sliced fresh melons or berries, or make a simple slow cooker warm fruit compote.

Use sliced link breakfast sausage or bulk sausage in the recipe.

What You'll Need

  • 9 large eggs
  • 3 cups milk
  • 1 pound breakfast sausage
  • 1 1/2 cups shredded Cheddar cheese
  • 4 slices bread, torn or cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to Make It

Lightly grease a 13 x 9-inch baking pan.

Brown the sausage in a skillet over medium heat, breaking up and stirring, until no longer pink. Drain well.

Whisk eggs with milk. Stir in the drained sausage, cheese, salt, and pepper. Gently stir in the bread cubes. Pour into the prepared baking pan and cover with foil. Refrigerate overnight.

Take out of the refrigerator about 20 to 30 minutes before baking.

Remove the foil and bake in a preheated 350 F oven for about 45 to 55 minutes, until firm and lightly browned.

If desired, check the temperature of the casserole with an instant-read food thermometer. The minimum safe temperature for eggs is 160 F (71 C).

Serves 8.

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