Hearty Egg and Sausage Casserole
Here’s a hearty and delicious recipe for an Egg and Sausage Casserole, perfect for feeding a crowd at breakfast or brunch. It’s often made the night before for easy morning baking.
The Hearty Egg and Sausage Breakfast Casserole is a comforting and flavorful dish that’s perfect for feeding a crowd or enjoying a warm, satisfying morning meal. Made with layers of crumbled sausage, fluffy eggs, shredded cheese, and often cubed bread or hash browns, this casserole is baked until golden and bubbly. Its rich, savory taste and soft-yet-crispy texture make it a favorite for weekend brunches, holiday mornings, or make-ahead breakfasts. Easy to prepare and endlessly adaptable with veggies or different meats, it’s a filling and delicious start to any day.
This casserole is a complete meal in one dish. It is combining savory sausage, fluffy eggs, and melty cheese.
Yields: 8-10 servings Prep time: 20 minutes Chill time: At least 30 minutes, or overnight (recommended) Cook time: 50-60 minutes
Egg and Sausage Casserole
Ingredients:
- 1 lb breakfast sausage (bulk, mild or spicy)
- One tablespoon olive oil (if needed for cooking sausage)
- 1 medium onion, chopped
- 1 medium bell pepper (any color, preferably green or red), chopped
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6-8 slices of bread (day-old bread, white, wheat, or sourdough), cut into 1-inch cubes
- 2 cups shredded cheese (cheddar, Monterey Jack, Colby, or a blend), divided
- Optional garnishes: chopped fresh parsley or chives, hot sauce
Equipment:
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
Egg and Sausage Casserole
Preparation Method:
1- Cook Sausage and Vegetables:
- In a large skillet, cook the sausage over medium heat, break it up with a spoon, until it’s fully browned and cooked well. Drain off any excess grease.
- If there isn’t much grease left, add 1 tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper to the skillet with the cooked sausage. Cook, and keep stirring occasionally for 5-7 minutes until the vegetables are softened.
- Remove the sausage and vegetable mixture from the heat and set aside to cool slightly.
2- Prepare Bread Layer:
- Lightly grease a 9×13 inch baking dish.
- Spread the bread cubes evenly on the bottom of the baking dish.
- Sprinkle about 1 cup of the shredded cheese over the bread cubes.
Egg and Sausage Casserole
3- Layer Sausage and Vegetables:
- Evenly distribute the vegetable mixture and cooked sausage over the bread and cheese layer in the baking dish.
4- Whisk Egg Custard:
- In a large mixing bowl, whisk together the eggs, milk, dry mustard powder, salt, and black pepper until well combined and smooth.
5- Pour Custard:
- Carefully and evenly pour the egg mixture over all the ingredients in the baking dish. Gently press down on any bread pieces that might be floating to ensure they are well soaked.
6- Chill (Crucial for Flavor and Texture):
- Cover the baking dish firmly with foil or plastic wrap.
- Refrigerate for at least 30 minutes, but ideally overnight (8-12 hours). This allows the bread to fully absorb the egg mixture, resulting in a more uniform texture and better flavor.
7- Bake the Casserole:
- Preheat Oven: When you are ready to bake, preheat your oven to 375°F (190°C).
- Uncover and Bake: Remove the casserole from the refrigerator and uncover it.
- Bake for 45-50 minutes, or until the edges are golden brown and the center is mostly set.
- Add Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
- Continue Baking: Return to the oven for another 5-10 minutes, or until the cheese is melted and bubbly and the casserole is fully set in the center (a knife inserted into the center should come out clean).
8- Rest and Serve:
- Remove the breakfast casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set completely and makes for cleaner cuts.
- Garnish with fresh parsley or chives, and serve with hot sauce if desired.
Tips for Better Results | Egg and Sausage Casserole
- Overnight Chill: Don’t skip the overnight chill if you can! It really makes a difference in the flavor and final texture.
- Dry Bread: Day-old or slightly stale bread works best as it absorbs the liquid better without becoming mushy. You can also lightly toast fresh bread cubes in the oven to dry them out.
- Customization:
- Vegetables: Add chopped mushrooms, spinach (wilt it with the onions), or diced cooked potatoes.
- Cheese: Experiment with different cheese blends like Swiss, Monterey Jack, or even a smoked cheddar.
- Spice: Add more red pepper flakes with the vegetables for extra heat.
- Don’t Overcook: Overcooked eggs can become rubbery. Watch for the golden edges and a mostly set center.
- Serving: This casserole is fantastic on its own, or you can serve it with a side of fresh fruit for a complete brunch.
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