Description
Whip up a delicious Easy Sausage and Egg Casserole for your next brunch! This hearty breakfast bake is simple, comforting, and perfect for feeding a crowd.
Ingredients
Scale
- Casserole Base:
- 1 lb breakfast sausage, mild or spicy
- 12 large eggs
- 2 cups whole milk
- 6 slices day-old bread, cubed
- Flavor & Texture:
- 2 cups shredded cheddar cheese, divided
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- Seasonings:
- 1 tsp dried mustard powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional Toppings:
- 2 tbsp fresh chives, chopped (for garnish)
- Hot sauce, for serving
Instructions
- Brown the Sausage: First things first, get that sausage sizzling! I usually break it up in a large skillet over medium-high heat. You want it nicely browned, no pink bits, please. My kitchen always smells amazing at this point, honestly. Don’t forget to drain off any excess grease; I once left it in, and the casserole was… well, let’s just say it was an oily breakfast disaster. This step is crucial for a great Easy Sausage and Egg Casserole.
- Sauté the Veggies: Once the sausage is done, I usually add the diced onion and bell pepper to the same skillet, maybe with a tiny bit of the residual sausage fat if there’s not too much. Let them soften up, about 5-7 minutes, until they’re fragrant and a bit translucent. Then, I toss in the minced garlic for just a minute until it’s fragrant—don’t let it burn, that’s a sad smell! This aromatic base makes the Easy Sausage and Egg Casserole sing.
- Prep the Bread Base: While the veggies are doing their thing, I grab my 9×13 inch baking dish. I usually butter it a little, just to be safe, then scatter those cubed bread pieces evenly across the bottom. This is where the magic starts, hon. It’s going to soak up all that eggy goodness later, forming a lovely base. I always try to spread them out so there are no big clumps. This bread layer is key for structure in our Easy Sausage and Egg Casserole.
- Whisk the Egg Mixture: Now for the wet stuff! In a big bowl, I crack all those eggs, pour in the whole milk, and whisk them together. This is where I add my secret weapon, the dried mustard, along with a good pinch of salt and black pepper. Whisk until it’s all combined, but don’t go crazy; a few streaks of yolk are totally fine, they actually make the eggs more tender, I think. This mixture is the heart of our Easy Sausage and Egg Casserole.
- Assemble the Easy Sausage and Egg Casserole: Time to bring it all together! I sprinkle about half of the shredded cheddar over the bread cubes in the baking dish. Then, I scatter the cooked sausage, onion, and bell pepper mixture evenly over that. Pour the egg mixture over everything, making sure the bread gets nicely saturated. I usually give it a gentle poke with a fork to help the liquid sink in. It’s starting to look like breakfast magic!
- Top & Bake the Easy Sausage and Egg Casserole: Finally, the grand finale! I sprinkle the remaining cheddar cheese generously over the top. Then, into the oven it goes! I bake it at 350°F (175°C) for about 45-55 minutes, or until it’s puffed up, golden brown, and set in the center. A knife inserted near the center should come out clean. My kitchen smells like pure heaven by this point, honestly, it’s the best.