Description
This flavorful Sausage Breakfast Casserole combines savory pork sausage, creamy custard, sharp cheddar cheese, and hearty white bread for a satisfying breakfast or brunch dish. Prepared ahead and baked to golden perfection, this casserole is perfect for feeding a crowd or enjoying leftovers throughout the week.
Ingredients
Units
Scale
Sausage
- 1 tablespoon olive oil
- 14 to 16 ounces uncooked pork breakfast sausage
Casserole Base
- Cooking spray or olive oil (for greasing)
- 12 large eggs
- 2 cups half-and-half
- 2 teaspoons dry mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Cheese and Bread
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), preferably white
- 6 slices hearty white sandwich bread (8 to 9 ounces), cut or torn into 1-inch pieces (about 6 cups)
Instructions
- Cook the Sausage: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Remove casings from the pork sausage if necessary, then add the sausage to the pan. Break the meat into small pieces with a wooden spoon and cook until browned and cooked through, about 4 to 7 minutes. Remove from heat and let cool slightly.
- Prepare the Baking Dish and Custard: Coat a 9×13-inch baking dish with cooking spray or olive oil. In a large bowl, whisk together 12 eggs, 2 cups half-and-half, 2 teaspoons dry mustard, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until fully combined.
- Combine Cheese, Bread, and Sausage: Grate 8 ounces sharp cheddar cheese (about 2 cups) and set aside half (1 cup). Add the remaining 1 cup cheese along with the 6 cups of bread pieces into the egg mixture. Using a slotted spoon, transfer the cooked sausage into the egg mixture. Gently fold the ingredients together until evenly combined.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the reserved cheese evenly on top. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours to allow flavors to meld and bread to absorb the custard. If baking immediately, allow it to sit while the oven heats.
- Bake the Casserole: Preheat the oven to 350ºF and place a rack in the middle. If refrigerated, bring the casserole to room temperature while the oven heats. Bake uncovered for 50 to 55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Rest and Serve: Remove from oven and let the casserole cool for about 10 minutes before slicing. Serve warm for a hearty breakfast or brunch.
Notes
- This casserole can be prepared the night before and refrigerated to save time in the morning.
- Using hearty white sandwich bread helps absorb the custard without becoming too soggy.
- Sharp cheddar cheese can be substituted with your preferred cheese for different flavor profiles.
- Ensure the sausage is cooked thoroughly and allowed to cool slightly before mixing with eggs to prevent scrambling.
- Leftovers reheat well and can be frozen in portions for meal prep.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 335 mg
