Save to Pinterest A hearty and flavorful breakfast casserole packed with sausage, eggs, and cheese—perfect for busy mornings and guaranteed to please a crowd.
This casserole quickly became a favorite in my house because it combines convenience with great taste.
Ingredients
- Breakfast sausage: 1 pound (450 g), casings removed
- Diced bell peppers: 1 cup (120 g), any color
- Diced onion: 1/2 cup (60 g)
- Cubed day-old bread: 4 cups (200 g), white or whole wheat
- Shredded cheddar cheese: 1 1/2 cups (180 g)
- Large eggs: 8
- Milk: 1 1/2 cups (360 ml)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Butter: 1 tablespoon, for greasing the baking dish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Step 2:
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
- Step 3:
- Add diced bell peppers and onion to the skillet. Sauté for 2–3 minutes until slightly softened.
- Step 4:
- Spread cubed bread evenly in the prepared baking dish. Layer the cooked sausage and vegetables over the bread.
- Step 5:
- Sprinkle shredded cheddar cheese evenly over the sausage mixture.
- Step 6:
- In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika (if using). Pour the egg mixture evenly over the casserole.
- Step 7:
- Bake uncovered for 20–25 minutes, or until the eggs are set and the top is lightly golden.
- Step 8:
- Let cool for 5 minutes before serving.
Save to Pinterest This dish always brings my family together on weekend mornings and fills the house with a comforting aroma.
Required Tools
Large skillet, mixing bowls, whisk, 9x13-inch (23x33 cm) baking dish, knife and cutting board
Allergen Information
Contains Eggs, Milk (Dairy), Wheat (Gluten), and possibly Soy (in some sausages or bread). Check sausage and bread labels for additional allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 26 g, Carbohydrates: 19 g, Protein: 23 g
Save to Pinterest This casserole is a perfect make-ahead dish that tastes even better the next day.
Common Recipe Questions
- → Can I use turkey sausage instead of pork sausage?
Yes, turkey sausage is a lighter alternative and works well, keeping the dish flavorful and moist.
- → What type of cheese is recommended for this casserole?
Sharp cheddar cheese is ideal, providing a rich and creamy texture that complements the sausage and eggs.
- → Can I prepare this casserole ahead of time?
You can assemble it the night before and refrigerate; just bake fresh before serving for best texture.
- → Are there vegetable options to add more nutrition?
Diced spinach or mushrooms can be added for extra flavor and nutrients, sauté them with the peppers and onions.
- → What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.