Classic Sausage and Egg Breakfast Casserole are the ultimate crowd-pleasing solution for any morning gathering, offering a convenient and delicious way to feed a hungry crew. This versatile dish transforms simple ingredients into a comforting and satisfying meal that’s perfect for brunches, holiday mornings, or even busy weeknights.
Key Ingredients for Classic Sausage and Egg Breakfast Casserole
- 1 pound bulk pork sausage
- 1 loaf (16 ounces) white bread, cut into 1-inch cubes
- 1 cup shredded cheddar cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
How to Make Classic Sausage and Egg Breakfast Casserole
This Classic Sausage and Egg Breakfast Casserole is incredibly easy to whip up, making it a go-to for busy mornings, and takes about 75 minutes total (15 minutes prep, 60 minutes bake). Its satisfying blend of savory sausage, fluffy eggs, and melted cheese creates a truly delightful breakfast experience. The prep time is minimal, allowing you to get a delicious and hearty meal on the table with ease. The result is a rich and comforting casserole that will have everyone asking for seconds.
Step-by-Step Instructions
- Brown the Sausage: In a large skillet over medium-high heat, cook the pork sausage, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease and set the cooked sausage aside.
- Prepare the Bread: Cut the white bread into 1-inch cubes. You can use fresh bread, but slightly stale or lightly toasted bread will hold its shape better in the casserole. Place the bread cubes in a large mixing bowl.
- Combine Sausage and Bread: Add the browned and drained sausage to the bowl with the bread cubes. Sprinkle the shredded cheddar cheese over the sausage and bread mixture. Gently toss everything together to distribute the ingredients evenly.
- Whisk the Egg Mixture: In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, and dry mustard powder until well combined and slightly frothy. The mustard powder adds a subtle tang and depth of flavor.
- Assemble the Casserole: Pour the egg mixture evenly over the bread, sausage, and cheese mixture in the large bowl. Gently fold everything together until all the bread cubes are moistened by the egg mixture. Let it sit for about 10 minutes to allow the bread to absorb some of the liquid.
- Transfer to Casserole Dish: Grease a 9×13 inch baking dish with butter or cooking spray. Spoon the mixture from the bowl into the prepared baking dish, spreading it out evenly.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Uncover and Finish Baking: Remove the aluminum foil from the baking dish. Continue to bake for another 30 minutes, or until the casserole is set, puffed up, and golden brown on top. A knife inserted into the center should come out clean.
- Rest and Serve: Let the casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly and makes it easier to cut.
Why You’ll Love This Classic Sausage and Egg Breakfast Casserole
You’ll absolutely adore this Classic Sausage and Egg Breakfast Casserole for its incredibly satisfying savory flavors and effortlessly comforting texture. Unlike a simple fried egg breakfast, this dish allows for make-ahead convenience, saving you precious time on hectic mornings and offering substantial savings compared to ordering brunch out. The creamy egg and milk base melds beautifully with the hearty sausage and melty cheese, creating a symphony of deliciousness in every bite, reminiscent of a beloved quiche but with a heartier, more rustic feel.
This recipe is a lifesaver for busy families and a guaranteed hit at any gathering, proving that delicious home-cooked meals don’t need to be complicated. So why not ditch the morning rush and treat yourself to a truly special breakfast? Give this Favorite 9×13 Breakfast Casserole a try – your taste buds and your schedule will thank you!
Storing and Reheating Tips
To store leftovers of your Favorite 9×13 Breakfast Casserole, ensure it has cooled completely. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to an airtight container. Refrigerated, the casserole will stay fresh for up to 3-4 days.
For longer storage or to freeze for future meals, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen casserole can be kept for up to 2-3 months. To reheat, you can gently warm individual portions in the microwave until heated through, or place a larger portion back in a 350°F (175°C) oven until warmed through (about 20-25 minutes for a full casserole, less for smaller portions). If reheating from frozen, allow it to thaw in the refrigerator overnight for best results before reheating, or extend the oven baking time.
Final Thoughts
This Favorite 9×13 Breakfast Casserole truly captures the essence of a delicious and stress-free morning meal. It’s a comforting, crowd-pleasing dish that’s incredibly easy to make, making it a staple for any kitchen. We hope you and your loved ones enjoy making and savoring every bite!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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Classic Sausage and Egg Breakfast Casserole
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the pork sausage, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease and set the cooked sausage aside.1 pound bulk pork sausage
- Cut the white bread into 1-inch cubes. You can use fresh bread, but slightly stale or lightly toasted bread will hold its shape better in the casserole. Place the bread cubes in a large mixing bowl.1 loaf white bread
- Add the browned and drained sausage to the bowl with the bread cubes. Sprinkle the shredded cheddar cheese over the sausage and bread mixture. Gently toss everything together to distribute the ingredients evenly.1 pound bulk pork sausage, 1 loaf white bread, 1 cup shredded cheddar cheese
- In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, and dry mustard powder until well combined and slightly frothy. The mustard powder adds a subtle tang and depth of flavor.6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder
- Pour the egg mixture evenly over the bread, sausage, and cheese mixture in the large bowl. Gently fold everything together until all the bread cubes are moistened by the egg mixture. Let it sit for about 10 minutes to allow the bread to absorb some of the liquid.1 pound bulk pork sausage, 1 loaf white bread, 1 cup shredded cheddar cheese, 6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder
- Grease a 9×13 inch baking dish with butter or cooking spray. Spoon the mixture from the bowl into the prepared baking dish, spreading it out evenly.
- Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the aluminum foil from the baking dish. Continue to bake for another 30 minutes, or until the casserole is set, puffed up, and golden brown on top. A knife inserted into the center should come out clean.
- Let the casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly and makes it easier to cut.