Sausage and Egg Breakfast Casserole
Sausage and Egg Breakfast Casserole
Ingredients
For the Casserole Base
- 1 pound breakfast sausage, bulk
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 4 cups stale bread, cubed (about 6-8 slices)
- 1 1/2 cups shredded cheddar cheese
For the Egg Mixture
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the bulk breakfast sausage, breaking it apart with a spoon as it browns. Cook until no pink remains, about 6-8 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 8 min
- 3
In the same skillet (or a clean one if preferred), add the diced yellow onion and green bell pepper. Sauté over medium heat until softened, about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 4
Spread the cubed stale bread evenly over the bottom of the prepared baking dish. Top with the cooked sausage, then sprinkle the sautéed onion and bell pepper over the sausage layer.
⏱️ 3 min
- 5
In a large mixing bowl, whisk together the large eggs, milk, Dijon mustard, salt, and black pepper until well combined. Pour this egg mixture evenly over the bread, sausage, and vegetable layers in the baking dish.
⏱️ 4 min
- 6
Sprinkle the shredded cheddar cheese over the top of the casserole. Gently press down on the ingredients with the back of a spoon to ensure the bread soaks up the egg mixture.
⏱️ 2 min
- 7
Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Egg Breakfast Casserole
Ingredients
For the Casserole Base
- 1 pound breakfast sausage, bulk
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 4 cups stale bread, cubed (about 6-8 slices)
- 1 1/2 cups shredded cheddar cheese
For the Egg Mixture
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the bulk breakfast sausage, breaking it apart with a spoon as it browns. Cook until no pink remains, about 6-8 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 8 min - 3
In the same skillet (or a clean one if preferred), add the diced yellow onion and green bell pepper. Sauté over medium heat until softened, about 5-7 minutes. Remove from heat.
⏱️ 7 min - 4
Spread the cubed stale bread evenly over the bottom of the prepared baking dish. Top with the cooked sausage, then sprinkle the sautéed onion and bell pepper over the sausage layer.
⏱️ 3 min - 5
In a large mixing bowl, whisk together the large eggs, milk, Dijon mustard, salt, and black pepper until well combined. Pour this egg mixture evenly over the bread, sausage, and vegetable layers in the baking dish.
⏱️ 4 min - 6
Sprinkle the shredded cheddar cheese over the top of the casserole. Gently press down on the ingredients with the back of a spoon to ensure the bread soaks up the egg mixture.
⏱️ 2 min - 7
Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min