Description
This Sausage and Egg Breakfast Casserole is the perfect make-ahead brunch dish. Layer the ingredients and bake for an easy, warm meal that tastes like you spent all day preparing it. It brings family comfort right to your table.
Ingredients
Scale
- 1 pound breakfast sausage, browned and drained
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 6 slices bread, cubed
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Spread the cooked sausage evenly over the bottom of the prepared baking dish.
- Layer the cubed bread over the sausage.
- Sprinkle half of the shredded cheese over the bread layer.
- In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard, and paprika until well combined.
- Pour the egg mixture evenly over the bread and sausage layers. Gently press down on the bread to help it soak up the liquid.
- Cover the dish with aluminum foil and refrigerate for at least 4 hours or preferably overnight.
- When ready to bake, remove the foil and sprinkle the remaining cheese over the top.
- Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown.
- Let the casserole rest for 5 to 10 minutes before slicing and serving.
Notes
- For best results when making ahead, allow the casserole to soak overnight in the refrigerator.
- You can use any type of bread you have on hand.
- Adding a dash of hot sauce to the egg mixture gives a nice little kick.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 approx
- Sugar: 3g approx
- Sodium: 650mg approx
- Fat: 24g approx
- Saturated Fat: 10g approx
- Unsaturated Fat: 14g approx
- Trans Fat: 0.5g approx
- Carbohydrates: 18g approx
- Fiber: 1g approx
- Protein: 18g approx
- Cholesterol: 200mg approx