Sausage and Egg Casserole

Why This Sausage and Egg Casserole Will Become Your Breakfast Hero

Let me tell you a secret: the Sausage and Egg Casserole isn’t just a recipe—it’s a morning lifesaver. Picture this: a lazy weekend morning, the aroma of sizzling sausage and fresh eggs filling your kitchen, and a dish that feeds a crowd with minimal effort. This isn’t just breakfast; it’s a culinary experience that transforms ordinary mornings into extraordinary moments.

“Breakfast is everything. The beginning, the first thing. It’s a bite that symbolizes a commitment to a new day and the continuation of life. – A.A. Gill

Ingredients That Make Magic Happen

IngredientQuantitySpecial NotesBreakfast Sausage1 poundPrefer mild or spicy? Your choice!Large Eggs8Room temperature works bestBread Cubes4 cupsDay-old bread preferredShredded Cheddar Cheese2 cupsSharp cheese adds more flavorMilk2 cupsWhole milk recommendedSalt1 tspAdjust to tasteBlack Pepper1/2 tspFreshly ground is idealDried Mustard Powder1/2 tspSecret flavor enhancer!

Kitchen Equipment You’ll Need

9×13 inch baking dish
Large skillet
Mixing bowls
Whisk
Cutting board
Sharp knife
Measuring cups and spoons

Step-by-Step Cooking Instructions

Brown the Sausage: In a large skillet, cook the sausage over medium heat. Break it into small crumbles, ensuring it’s fully cooked and slightly crispy. Drain excess fat.
Prepare the Base: Cube your bread into roughly 1-inch pieces. If using fresh bread, lightly toast it to help absorb the egg mixture.
Create the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder until perfectly combined.
Layer Like a Pro:
- Spread bread cubes evenly in your baking dish
- Sprinkle cooked sausage over the bread
- Add a generous layer of shredded cheese
- Pour the egg mixture slowly and evenly
Chill and Bake:
- Cover and chill in the refrigerator for at least 2 hours, or ideally overnight for the best results!
- Preheat oven to 350°F (175°C)
- Bake uncovered for 45-50 minutes until golden and set

Pro Tips for Casserole Perfection

Make-Ahead Magic: This Sausage and Egg Casserole is a meal-prep champion. Get it ready the night before and pop it in the oven in the morning!
Ensure your sausage is fully cooked but not overdone
Let the casserole rest for 10 minutes after baking for perfect slicing
Use a knife inserted in the center to check doneness – it should come out clean

Serving Suggestions

Serve hot, directly from the oven. I love pairing this with:

Fresh fruit salad
Crispy hash browns
Toast with jam
Hot coffee or fresh orange juice

Nutritional Insights

Per Serving (Approximate):

Calories: 350
Protein: 18g
Carbohydrates: 15g
Fat: 25g
Fiber: 1g

Delicious Variations

Veggie Lover’s Version: Add spinach, bell peppers, or mushrooms
Spicy Kick: Use hot breakfast sausage or add red pepper flakes
Low-Carb Option: Replace bread with cauliflower or zucchini
Cheese Variations: Try Swiss, Monterey Jack, or a blend

Who Should Skip This Recipe

Individuals with egg allergies
Strict vegetarians
Those on very low-fat diets
People with lactose intolerance (unless substitutions are made)

My Personal Touch 🍳

Growing up, weekend breakfasts were sacred in my family. This Sausage and Egg Casserole reminds me of those cherished mornings—chaotic, loud, but filled with love. My grandmother would prep this the night before, and the anticipation of that first bite was magical.

What Do You Think?

Have you tried a sausage and egg casserole before? Drop a comment below! Share your variations, your family’s twist, or just say hello. Cooking is about connection, and I’d love to hear your story!

The Ultimate Sausage and Egg Casserole: A Breakfast Game-Changer

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