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Sausage And Egg Breakfast Casserole

Sausage and Egg Breakfast Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp dry mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups cubed day-old bread
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup sliced green onions (optional)

Method
 

  1. Brown the sausage in a skillet over medium-high heat, breaking it up, for 8 to 10 minutes until fully cooked, then drain and set aside.
  2. Layer the bread cubes, browned sausage, and shredded cheese in a greased 9-by-13-inch baking dish, tossing gently to distribute.
  3. Whisk the eggs, milk, dry mustard, salt, and pepper until smooth, pour evenly over the bread mixture, and press down gently to submerge the top cubes.
  4. Cover and refrigerate at least 4 hours or overnight. Preheat the oven to 350°F (175°C), then bake covered with foil for 30 minutes, uncover, and bake another 20 to 25 minutes until the center is set and the top is golden.
  5. Let the casserole rest 5 minutes before slicing. Top with green onions if using, and serve warm.

Notes

Refrigerate the assembled casserole at least 4 hours or overnight for the best texture. Leftovers reheat well in the microwave or a low oven. The green onions add a fresh pop, but they are best added right before serving so they stay crisp.