Sausage Egg Breakfast Casserole (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound breakfast sausage (pork or turkey)
02 -
8 large eggs
→ Dairy
03 -
2 cups milk
04 -
1 cup shredded cheddar cheese
→ Bread
05 -
4 cups cubed day-old bread (white or whole wheat)
→ Vegetables
06 -
1 cup diced bell peppers (red and green)
07 -
1/2 cup diced onions
08 -
1/4 cup chopped fresh parsley (optional, for garnish)
→ Seasonings
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray.
02 -
In a large skillet over medium heat, crumble the breakfast sausage and cook until well browned, breaking it up with a wooden spoon as it cooks, about 6-8 minutes. Drain excess fat and set aside.
03 -
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
04 -
Layer the cubed bread evenly in the prepared baking dish. Sprinkle the cooked sausage over the bread, followed by the diced bell peppers and onions. Pour the egg mixture evenly over the top.
05 -
Sprinkle the shredded cheddar cheese evenly over the casserole.
06 -
Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until the casserole is set and the top is golden brown.
07 -
Allow the casserole to cool for 5-10 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
# Notes:
01 -
This casserole can be assembled the night before and refrigerated. Just add an extra 10-15 minutes to the baking time if cooking from cold.