Breakfast Casserole
Layers of sausage, eggs, cheese, and bread baked into a hearty, golden slab — the kind of dish that feeds a crowd with almost no morning effort.
Ingredients
- 1 lbbreakfast sausage(bulk, not links)
- 1 smallyellow onion(diced)
- 1 mediumgreen bell pepper(diced)
- 6 sliceswhite sandwich bread(cut into 1-inch cubes)
- 8large eggs
- 2 cupswhole milk
- 1 tspdry mustard
- ½ tspgarlic powder
- ½ tspkosher salt
- ¼ tspblack pepper
- 2 cupsshredded cheddar cheese(divided)
Method
- 01
Preheat the oven to 350 °F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- 02
Cook the 1 lb breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains, about 6–8 minutes. Transfer to a paper-towel-lined plate.
- 03
Drain all but 1 tbsp of fat from the skillet. Add the diced small yellow onion and diced medium green bell pepper and cook over medium heat until softened, about 4 minutes.
- 04
Spread the 6 slices of cubed bread evenly across the bottom of the prepared baking dish.
- 05
Scatter the cooked sausage, onion, and bell pepper over the bread cubes.
- 06
Sprinkle 1 ½ cups of the shredded cheddar cheese evenly over the sausage layer, reserving the remaining ½ cups for topping.
- 07
In a large bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 tsp dry mustard, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper until fully combined.
- 08
Pour the egg mixture slowly and evenly over the entire casserole so the bread absorbs it.
- 09
Scatter the reserved ½ cups shredded cheddar cheese over the top.
- 10
Bake uncovered at 350 °F for 45–55 minutes, until the center is set (a knife inserted in the middle comes out clean) and the top is golden brown.
- 11
Let the casserole rest for 5 minutes before slicing and serving.
Adapted from public domain & community sources