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Paula Deen Breakfast Casserole

Paula Deen Breakfast Casserole

This Paula Deen Breakfast Casserole is the quintessential make-ahead breakfast that saves your mornings without sacrificing flavor. It’s a hearty, satisfying dish that perfectly blends comforting ingredients for a delightful start to any day.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage
  • 1 loaf white bread cut into 1-inch cubes
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 6 large eggs
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large bowl
  • Spatula

Method
 

  1. Cook the bulk pork sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and set the sausage aside.
    1 pound bulk pork sausage
  2. In a greased 9x13 inch baking dish, spread the cubed white bread evenly. This forms the base of your casserole and will soak up the delicious custard.
    1 loaf white bread
  3. Sprinkle the cooked sausage, shredded sharp cheddar cheese, shredded Monterey Jack cheese, chopped onion, and chopped green bell pepper over the bread cubes. Distribute them evenly for a balanced flavor in every bite.
    1 pound bulk pork sausage, 1 cup shredded sharp cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1 medium onion, 1 green bell pepper
  4. In a large bowl, whisk together the 6 large eggs, 3 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder until thoroughly combined. This creamy mixture is the heart of the casserole, binding all the ingredients together.
    6 large eggs, 3 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder
  5. Carefully pour the egg and milk mixture over the ingredients in the baking dish, ensuring it saturates the bread cubes. Gently press down slightly with a spatula to help the bread absorb the liquid.
  6. For best results, cover the baking dish with plastic wrap and refrigerate overnight. This allows the bread to fully absorb the custard, resulting in a fluffier and more flavorful casserole. If time is short, skip this step and proceed to baking.
  7. Preheat your oven to 350°F (175°C). If you chilled the casserole, remove it from the refrigerator 30 minutes before baking. Bake for 50-60 minutes, or until the casserole is set in the center and golden brown on top. A knife inserted near the center should come out clean.
  8. Let the Paula Deen Breakfast Casserole rest for 10-15 minutes before slicing and serving. This allows the casserole to set further, making it easier to cut and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 1-2 months. Reheat in the oven or microwave.