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Sausage Breakfast Mini Casserole

Sausage Breakfast Mini Casserole

Get ready for the ultimate breakfast game-changer! Our Sausage Breakfast Mini Casserole is a fuss-free, flavor-packed solution for busy mornings, delivering a complete, satisfying meal in individual, portable portions. This recipe is incredibly useful for meal prepping, busy parents, or anyone craving a hearty breakfast without the morning rush.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 mini casseroles
Course: Appetizer, Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey)
  • 1 cup finely chopped yellow onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 2 cups cubed bread (stale or fresh, any kind works well)
  • 6 large eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • Pinch cayenne pepper for a little heat

Equipment

  • 12-cup muffin tin
  • Large skillet
  • Large mixing bowl
  • Medium Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter, or line each cup with paper liners for easier cleanup.
  2. In a large skillet over medium heat, crumble and cook the breakfast sausage until fully browned and cooked through. If your sausage is particularly greasy, you can drain off excess fat, leaving a tablespoon or two in the pan for flavor.
    1 pound breakfast sausage
  3. Add the chopped yellow onion, green bell pepper, and red bell pepper to the skillet with the cooked sausage. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
    1 pound breakfast sausage, 1 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1/2 cup finely chopped red bell pepper
  4. In a large mixing bowl, combine the cooked sausage and vegetable mixture. Add the cubed bread to the bowl.
    1 pound breakfast sausage, 1 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1/2 cup finely chopped red bell pepper, 2 cups cubed bread
  5. In a separate medium bowl, whisk together the 6 large eggs, 1 1/2 cups milk, salt, pepper, and cayenne pepper (if using) until well combined and slightly frothy.
    6 large eggs, 1 1/2 cups milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch cayenne pepper
  6. Pour the egg and milk mixture evenly over the sausage, vegetable, and bread mixture in the large bowl. Gently stir to ensure all the bread cubes are moistened and the ingredients are well distributed. Be careful not to overmix.
    1 pound breakfast sausage, 1 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1/2 cup finely chopped red bell pepper, 2 cups cubed bread, 6 large eggs, 1 1/2 cups milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch cayenne pepper
  7. Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full. You should have enough mixture for all 12 cups.
  8. Sprinkle the shredded cheddar cheese evenly over the top of each mini casserole.
    1/2 cup shredded cheddar cheese
  9. Place the muffin tin on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the casseroles are set in the center and golden brown on top. A toothpick inserted into the center should come out clean.
  10. Let the mini casseroles cool in the muffin tin for a few minutes before carefully removing them. This makes them easier to handle and less likely to fall apart.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 45-90 seconds. For freezing, wrap cooled casseroles tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.