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If you’ve ever stared into the abyss of morning hunger, you know the struggle is real. I’ve got you covered with this **classic sausage & egg breakfast casserole** that doubles as one of the best **breakfast casserole** recipes out there. Imagine hauling out a warm, cheesy, savory masterpiece that feeds a small army—or your picky kid’s soccer team. No more boring cereal mornings or mealtime panic, FYI.
I whipped up this recipe after too many rushed mornings and half-asleep breakfast flips. Ever wondered why casseroles work like magic for brunch potlucks? They let you prep ahead, stash in the fridge, and bake when the coffee’s brewing. Whether you’re searching for **Breakfast Ideas For A Crowd**, a **Healthy Breakfast Casserole**, or a **Breakfast Casserole Make Ahead** solution, this dish ticks all the boxes. Ready to up your brunch game? Let’s dig in! 🙂
Ingredients
- 1 pound breakfast sausage (mild or spicy, your call)
- 8 large eggs
- 2 cups whole milk (or half-and-half for extra richness)
- 4 cups cubed day-old bread (French loaf or sourdough works great)
- 2 cups shredded cheddar cheese
- 1 cup diced bell pepper (any color)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- Optional: 1 cup fresh spinach or kale (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the sausage in a skillet over medium heat. Break it into crumbles and sauté until fully browned (about 6–8 minutes).
- Add the chopped onion, bell pepper, and garlic to the sausage. Sauté for 3–4 minutes until veggies soften. If you’re into **Brunch Casserole** upgrades, toss in spinach here.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano. Feel free to riff on the spices—cayenne anyone?
- Layer half of the bread cubes in the bottom of the baking dish. Sprinkle half of the cooked sausage-veg mix over the bread.
- Scatter 1 cup of cheddar cheese evenly. Then layer the remaining bread cubes and sausage mixture. Top with the last cup of cheese.
- Pour the egg-milk mixture slowly over the layers. Press down gently so the bread soaks up all that custardy goodness.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until the top turns golden and the center sets.
- Let the casserole rest for 5–10 minutes before slicing. This step keeps it together—no one likes a messy slice!
- Serve warm. Trust me, leftovers taste even better the next day.
Variations
Want to mix things up? Here are some easy twists to keep your **breakfast casserole** exciting:
- Veggie Delight: Swap sausage for diced mushrooms, zucchini, and spinach for a **Healthy Breakfast Casserole** vibe.
- Tater Tot Casserole: Replace bread with a single layer of frozen tater tots. Hello, **Easy Tater Tot Casserole**!
- Tortilla Quiche Bake: Swap bread cubes for torn tortillas. Top with salsa and cilantro—instant Mexican flair.
Serving & Tips
Feel like a brunch hero when you plate this up. Try these serving ideas and hacks:
- Garnish: Sprinkle fresh chives or parsley on top for a pop of color.
- Side ideas: Serve with fruit salad, avocado toast, or a crisp green salad.
- Make-Ahead: Assemble the casserole the night before (hello, **overnight breakfast casserole with hashbrowns**!). Keep it covered in the fridge and bake in the morning.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Seasonal Touch: In the fall, add a dash of pumpkin spice! (Okay, maybe not… or yes? 😉)
Final Thoughts
This **Classic Sausage & Egg Breakfast Casserole** never fails to impress. It feeds a crowd, cuts down morning chaos, and tastes like a warm hug on a plate. IMO, it’s the MVP of weekend brunches and last-minute **brunch potluck** entries. Give it a try, and you’ll wonder why you ever scrambled eggs solo. Happy baking, my friend!
Classic Sausage & Egg Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned, breaking it up with a spatula. Add onion, bell pepper, and garlic. Sauté for 3–4 minutes. Season with oregano, salt, and pepper.
- In a large bowl, whisk together eggs and milk.
- Layer half of the bread cubes in the baking dish. Top with half of the sausage mixture and cheese. Repeat layers.
- Pour the egg mixture evenly over the dish. Gently press down to help the bread absorb the liquid.
- Cover and refrigerate overnight, or bake immediately. Bake covered for 30 minutes, uncover, and bake 15–20 minutes more until golden and set.
- Let rest for 5 minutes. Garnish with parsley, slice, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this breakfast casserole as a Breakfast Casserole Overnight dish?
Absolutely! Assemble everything the night before and refrigerate. In the morning, pop it in the oven for the same bake times. It’s perfect for busy days.
How can I lighten up this recipe for a Healthy Breakfast Casserole?
Swap whole milk for skim, reduce the cheese, and use lean turkey sausage or extra veggies. You’ll still get all the flavor without the extra calories.
Can I turn this into Mini Quiche Recipes or Egg Frittata cups?
Sure thing! Divide the mix into a muffin tin for mini servings. They bake in about 20 minutes and make great grab-and-go **Easy Breakfast Ideas**.
What’s the best way to reheat leftovers?
Heat slices in a 350°F oven for 10–12 minutes or microwave for 1–2 minutes. For a crisp top, add a quick broil for 1–2 minutes (watch it closely!).
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