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Sausage and Egg Casserole
Ingredients
- 1 pound breakfast sausage, crumbled
- 6 large eggs
- 2 cups milk
- 4 cups cubed bread (preferably day-old)
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Chopped green onions for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a skillet, cook the crumbled sausage over medium heat until browned and cooked through. Drain excess grease.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Add the cooked sausage and cubed bread to the egg mixture, stirring until well combined.
Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is set and golden brown on top.
Remove from the oven and allow to cool for a few minutes before slicing.
Garnish with chopped green onions if desired and serve warm.
Kitchen Tools
- Large mixing bowl
- Skillet
- Whisk
- 9x13 inch baking dish
- Spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble it in advance and refrigerate it overnight. Just add a few extra minutes to the baking time.
Absolutely! You can freeze the casserole before baking for up to 3 months. Thaw in the fridge overnight before baking.
You can use bacon, turkey sausage, or a plant-based sausage for a healthier or vegetarian option.
Using stale bread and ensuring the baking time is sufficient will help maintain a good texture.
Yes, adding vegetables like spinach, mushrooms, or bell peppers will enhance the flavor and nutrition.
Day-old bread, preferably crusty bread like French or sourdough, works best for a nice texture.
Leftovers can be stored in the refrigerator for up to 3 days.