Egg & Sausage Breakfast Casserole is a savory dish that is made ahead of time. This filling meal is loaded with peppers, onions, sausage, eggs, bread, and cheese.
Sausage Breakfast Casserole is a make-ahead breakfast that is fit for brunch and holiday breakfasts. Make it the night before for an effortless meal the next morning. For more make holiday breakfasts, try Overnight Cinnamon Rolls, Perfect French Crepes, and Overnight French Toast Bake.
Egg and Sausage Breakfast Casserole
Overnight casseroles are the best for holiday mornings because all the work to prep and clean up can be done the night before. This allows for a relaxing and enjoyable morning and meal for the whole family!
Ingredients for Sausage Breakfast Casserole:
- Sausage– Pork ground sausage adds flavor and protein to this dish. Feel free to use your favorite variety.
- Oil– Needed for cooking onion and peppers to soften them before adding to the casserole.
- Peppers– Adds color, flavor, texture, fiber, and vitamins. Use red, orange, and/or yellow.
- Onion– Sweet onion is my favorite variety but needs to be sautéed before baking to ensure they are soft and not crunchy.
- Spinach– This adds more color and nutrients! I like to use baby spinach. Roughly chop it up and feel free to use more if desired.
- French Bread– Choose a hearty bread that can soak up the milk/egg mixture and still hold its shape.
- Eggs– Helps hold everything together when cooked. It adds substance and lots of protein to the dish.
- Milk– This moisturizes the bread and when mixed with the eggs helps create a custard when soaked into the bread and baked.
- Mustard Powder– Adds flavor and is made from mustard seeds.
- Cheese– Definitely a necessity with eggs! Feel free to use another kind of cheese.
How to make Egg & Sausage Casserole:
Time needed: 1 hour and 10 minutes
- Brown Sausage
Brown the sausage over medium-high heat. Remove from pan onto a paper towel lined plate to drain.
- Sauté Vegetables.
Add oil to pan over medium heat. Add onions and cook for 2 minutes. Add bell pepper and cook for about 5 minutes until tender. Add the spinach and cook another minute until wilted. Mix in the sausage. Set aside.
- Mix
In a large mixing bowl, whisk the eggs. Mix in the milk, mustard, salt, and pepper. Stir in the cheese.
- Prep Pan
Grease a 9×13 inch pan and place bread cubes in the bottom.
- Assemble
Spread the sausage mixture on top of the bread and then pour egg mixture on top. Sprinkle with salt and pepper and cover with plastic wrap and let refrigerate for 2 hours or overnight.
- Bake
Bake at 350°F for 40-45 minutes uncovered until golden, crisp, and a toothpick inserted comes out clean. Let cool 10 minutes before slicing and serving.
FAQs
Meat– Don’t like or have sausage? Swap it out for diced ham or bacon.
Vegetables– Use other color peppers; swap or add mushrooms, tomatoes, broccoli…
Bread– French, Italian, or brioche bread all work. Day old bread works best.
Milk– Use half-and half, heavy whipping cream, or a dairy free alternative.
Cheese– Instead of cheddar, use other good melting cheeses like Colby, Monterey jack, gouda, or swiss.
At least 2 hours are needed before baking to allow the bread to soak up the egg and milk mixture. Feel free to make it 24 hours in advance though.
TOOLS USED TO MAKE THIS MAKE AHEAD BREAKFAST CASSEROLE:
- Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
- Meat Chopper– This is the best little kitchen gadget and less than $10! Browning any ground meat is a cinch with this little meat chopper!
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
LOOKING FOR MORE BREAFAST RECIPES? CHECK OUT THESE:
- Ham and Cheese Breakfast Casserole
- Overnight Pumpkin French Toast Casserole
- Tater Tot Breakfast Casserole
- Sweet Potato & Sausage Breakfast Casserole
- Overnight Apple French Toast Casserole
Sausage Breakfast Casserole
Ingredients
- 1 pound ground pork sausage
- 2 teaspoons oil
- 2 cups bell pepper, diced
- 1/2 sweet onion, diced
- 1 cup spinach, packed and chopped
- 6 cups crusty French bread, 3/4 inch cubes
- 12 large eggs
- 3/4 cup whole milk or half-and-half
- 1 teaspoons ground mustard powder
- 1 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1 cup cheddar cheese, shredded
Instructions
- Brown the sausage over medium-high heat. Remove from pan onto a paper towel lined plate to drain.
- Add oil to pan over medium heat. Add onions and cook for 2 minutes. Add bell pepper and cook for about 5 minutes until tender. Add the spinach and cook another minute until wilted. Mix in the sausage. Set aside.
- In a large mixing bowl, whisk the eggs. Mix in the milk, mustard, salt, and pepper. Stir in the cheese.
- Grease a 9×13 inch pan and place bread cubes in the bottom.
- Spread the sausage mixture on top of the bread and then pour egg mixture on top. Sprinkle with salt and pepper and cover with plastic wrap and let refrigerate for 2 hours or overnight.
- Bake at 350°F for 40-45 minutes uncovered until golden, crisp, and a toothpick inserted comes out clean. Let cool 10 minutes before slicing and serving.
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