Sausage Egg Casserole: The Ultimate Breakfast Recipe

Sausage egg casserole: just the name conjures up images of cozy mornings, family gatherings, and that irresistible aroma wafting through the house. But what if I told you that this seemingly simple dish has a history as rich and comforting as its flavor? Forget complicated breakfasts; this is your ticket to a stress-free and utterly delicious start to any day.

While the exact origins of the sausage egg casserole are a bit hazy, similar baked egg dishes have been enjoyed for centuries across various cultures. Think of the French “pain perdu” or the Italian “strata” – all variations on the theme of transforming simple ingredients into something truly special. This particular iteration, however, likely gained popularity in the mid-20th century in America, becoming a staple at potlucks, holiday brunches, and family breakfasts.

So, why do people adore this dish? It’s a symphony of textures and flavors! The savory sausage, the creamy eggs, the slightly crisp edges – it’s a textural masterpiece. Plus, it’s incredibly convenient. You can assemble it the night before and simply pop it in the oven in the morning. The taste is undeniably comforting, a warm hug on a plate. Whether you’re feeding a crowd or just treating yourself, this sausage egg casserole is guaranteed to be a crowd-pleaser.

this Recipe

Ingredients:

• 1 pound breakfast sausage, cooked and crumbled
• 1 loaf (1 pound) day-old bread, cubed (French or Italian bread works great!)
• 6 large eggs
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter, for greasing the baking dish
• Optional: 1/2 cup chopped bell peppers (any color)
• Optional: 1/4 cup chopped mushrooms

Preparing the Sausage and Bread:

1. First things first, let’s get that sausage cooked! In a large skillet over medium heat, crumble and cook the breakfast sausage until it’s browned and no longer pink. Make sure to drain off any excess grease. Nobody wants a greasy casserole! Set the cooked sausage aside for now.
2. Next up, the bread. You’ll want to use day-old bread for this recipe because it soaks up the egg mixture better without becoming mushy. If you only have fresh bread, you can dry it out a bit by cubing it and leaving it out on a baking sheet for a few hours, or even overnight. Once you have your cubed bread, set it aside.
3. If you’re using bell peppers and mushrooms, now’s the time to sauté them. In the same skillet you used for the sausage (after wiping it clean, of course!), melt a tablespoon of butter over medium heat. Add the chopped bell peppers and mushrooms and cook until they’re softened, about 5-7 minutes. This step is optional, but I think it adds a nice layer of flavor and texture to the casserole.

Making the Egg Mixture:

1. Now for the star of the show – the egg mixture! In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until everything is well combined. Make sure there are no streaks of egg yolk left.
2. Add the shredded cheddar cheese, Monterey Jack cheese, and chopped green onions to the egg mixture. Stir until everything is evenly distributed. I love using a combination of cheddar and Monterey Jack for the flavor and meltiness, but you can definitely experiment with other cheeses like Gruyere, Swiss, or even pepper jack for a little kick.

Assembling the Casserole:

1. Time to put it all together! Grease a 9×13 inch baking dish with butter. This will prevent the casserole from sticking and make it easier to serve.
2. Spread the cubed bread evenly across the bottom of the prepared baking dish.
3. Sprinkle the cooked sausage (and sautéed bell peppers and mushrooms, if using) over the bread. Try to distribute it evenly so that every bite has a little bit of everything.
4. Pour the egg mixture over the bread and sausage. Make sure that all of the bread is soaked in the egg mixture. You might need to gently press down on the bread to help it absorb the liquid.
5. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture and the flavors to meld together. If you’re short on time, you can skip the refrigeration step, but the casserole will be even better if you let it sit.

Baking the Casserole:

1. When you’re ready to bake the casserole, preheat your oven to 350°F (175°C).
2. Remove the plastic wrap from the baking dish.
3. Bake the casserole for 45-55 minutes, or until it’s golden brown and set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 15-20 minutes of baking.
4. Let the casserole cool for 10-15 minutes before serving. This will allow it to set up a bit more and make it easier to slice.

Serving Suggestions:

This sausage egg casserole is delicious on its own, but here are a few serving suggestions to take it to the next level:

• Serve with a side of fresh fruit, like berries or melon.
• Top with a dollop of sour cream or Greek yogurt.
• Add a sprinkle of hot sauce or red pepper flakes for a little heat.
• Serve with a side of crispy bacon or sausage links.
• Make it a complete brunch by adding a side of pancakes or waffles.

Tips and Variations:

Here are a few tips and variations to help you customize this sausage egg casserole to your liking:

• Use different types of sausage: Instead of breakfast sausage, you can use Italian sausage, chorizo, or even vegetarian sausage.
• Add more vegetables: Feel free to add other vegetables like spinach, kale, onions, or tomatoes. Just make sure to sauté them before adding them to the casserole.
• Use different types of cheese: Experiment with different cheeses like Gruyere, Swiss, pepper jack, or even cream cheese.
• Make it gluten-free: Use gluten-free bread to make this casserole gluten-free.
• Make it dairy-free: Use dairy-free milk and cheese to make this casserole dairy-free.
• Add a topping: For a crispy topping, mix together breadcrumbs, melted butter, and Parmesan cheese and sprinkle it over the casserole before baking.
• Prepare it ahead of time: This casserole is perfect for making ahead of time. You can assemble it the night before and bake it in the morning. Just add a few extra minutes to the baking time if it’s cold from the refrigerator.
• Freezing Instructions: You can freeze the baked casserole for up to 2-3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw it in the refrigerator overnight and bake it at 350°F (175°C) until heated through.

Why This Recipe Works:

This sausage egg casserole is a classic for a reason – it’s easy to make, incredibly versatile, and always a crowd-pleaser. The combination of savory sausage, cheesy eggs, and hearty bread is simply irresistible. Plus, it’s a great way to use up leftover bread and customize it with your favorite ingredients. The overnight soak is key to ensuring the bread absorbs all the delicious flavors, resulting in a moist and flavorful casserole that’s perfect for breakfast, brunch, or even dinner.

Troubleshooting:

Even with the best recipes, sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Casserole is too dry: Make sure you’re using enough egg mixture to soak the bread. If the bread is particularly dry, you might need to add a little extra milk.
• Casserole is too soggy: Use day-old bread or dry out fresh bread before using it. Also, make sure you’re not adding too much milk to the egg mixture.
• Casserole is browning too quickly: Loosely cover the baking dish with aluminum foil for the last 15-20 minutes of baking.
• Casserole is not cooking through: Make sure your oven is properly preheated and that you’re baking the casserole for the correct amount of time. If it’s still not cooked through, you can cover it with foil and continue baking until a knife inserted into the center comes out clean.
• Sausage is greasy: Drain off any excess grease from the sausage after cooking it. You can also use a leaner type of sausage.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients you use.

• Calories: Approximately 400-500 per serving
• Fat: 25-35g
• Saturated Fat: 12-18g
• Cholesterol: 200-250mg
• Sodium: 600-800mg
• Carbohydrates: 20-30g
• Fiber: 2-4g
• Sugar: 5-8g
• Protein: 20-25g

Enjoy!

I hope you enjoy this delicious and easy sausage egg

Conclusion:

This sausage egg casserole isn’t just another breakfast recipe; it’s a guaranteed crowd-pleaser that simplifies your mornings and elevates your brunch game. From its savory sausage base to its creamy, cheesy topping, every bite is an explosion of flavor and comfort. I truly believe this is a must-try recipe for anyone looking for a delicious, easy, and versatile dish.

Why is it a must-try? Well, beyond the incredible taste, it’s incredibly convenient. You can assemble it the night before, pop it in the oven in the morning, and have a hot, satisfying breakfast ready in no time. Think about it: no more frantic scrambling of eggs or flipping pancakes while everyone else is already at the table. This casserole allows you to actually enjoy your morning and spend quality time with your loved ones. Plus, it’s a fantastic way to use up any leftover bread or vegetables you might have lurking in your fridge, making it both delicious and economical.

But the best part? It’s endlessly adaptable! Feel free to experiment with different types of sausage – spicy Italian sausage for a kick, maple sausage for a touch of sweetness, or even vegetarian sausage for a meat-free option. You can also customize the cheese blend to your liking. Sharp cheddar, Gruyere, or even a sprinkle of Parmesan would all be fantastic additions. And don’t forget the veggies! Bell peppers, onions, mushrooms, spinach, or even sun-dried tomatoes would add extra flavor and nutrients.

Serving Suggestions and Variations:

For a complete brunch spread, serve this sausage egg casserole with a side of fresh fruit, a simple green salad, or some crispy bacon. A dollop of sour cream or a sprinkle of fresh herbs like chives or parsley would also be a lovely finishing touch.

Looking for variations? Consider adding a layer of hash browns to the bottom of the casserole for extra heartiness. Or, for a spicier version, incorporate some diced jalapeños or a dash of hot sauce into the egg mixture. You could even make individual casseroles in muffin tins for a grab-and-go breakfast option. The possibilities are truly endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s perfect for weekend brunches, holiday gatherings, or even a simple weeknight dinner. It’s a recipe that’s sure to become a family favorite, and one that you’ll turn to again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible sausage egg casserole. I can’t wait to hear what you think!

Once you’ve made it, please come back and share your experience in the comments below. Did you make any modifications? What were your favorite additions? I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking!