On a slow Sunday morning, there’s something about the smell of sausage sizzling in the pan, mingling with the faint sweetness of sautéed peppers and onions that pulls you out of bed. I remember once, halfway through prepping this casserole, getting distracted by a text and almost forgetting to add the cheese—luckily, I caught it just in time. That moment of almost missing the gooey, melted cheddar topping is what makes this dish feel like a small kitchen victory. The texture is just right: soft bread soaking up the eggy custard, pockets of savory sausage, and that golden crust on top that’s slightly crisp but still tender underneath. It’s not fancy, but it’s exactly the kind of breakfast that feels like a warm hug when the weekend stretches ahead of you.
Why You’ll Love It
– It’s hearty enough to keep you full for hours, but still light enough to enjoy without feeling weighed down.
– The casserole can be made ahead, so you’re not scrambling on busy mornings — though I usually like to bake it fresh when I have time.
– The mix of sausage and veggies brings a nice balance, though you can skip the peppers if that’s not your thing.
– It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients.
Sometimes casseroles can feel heavy or dry, but this one strikes a nice balance with its creamy texture and just the right amount of seasoning.
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Breakfast Sausage and Egg Casserole
- Total Time: 55 minutes
- Yield: 6 1x
Description
A hearty and delicious breakfast casserole featuring savory sausage, fluffy eggs, and melted cheese baked to perfection. Perfect for a weekend brunch or a make-ahead breakfast.
Ingredients
1 pound breakfast sausage
8 large eggs
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
4 cups cubed white bread (about 6 slices), crusts removed
1 1/2 cups shredded sharp cheddar cheese
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons unsalted butter
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside. Drain excess fat from the skillet.
In the same skillet, add the butter, chopped onion, and chopped green bell pepper. Sauté until softened, about 4-5 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and dried thyme until well combined.
Add the cubed bread, cooked sausage, sautéed onion and bell pepper mixture, and shredded cheddar cheese to the egg mixture. Gently fold to combine all ingredients evenly.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
Remove from oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes
This recipe doesn’t require any special equipment — just a good-sized baking dish and a skillet for browning the sausage and sautéing the veggies. I’ve found that serving it with a side of fresh fruit or a light green salad helps brighten the meal, especially if you’re enjoying it later in the day. If you want to switch things up, you could try using turkey sausage or swapping the cheddar for a milder cheese like Monterey Jack. Sometimes I toss in a handful of fresh spinach just before baking, though I haven’t tested that enough to say how it changes the texture. Also, if you prefer your casserole a bit more custardy, adding an extra egg or a splash more milk might do the trick.
FAQ
Q: Can I prepare this casserole the night before?
A: Yes, assembling it the night before and baking in the morning works well, though you might need to add a few extra minutes to the bake time.
Q: How long does it keep?
A: Leftovers can stay in the fridge for up to 3 days and reheat nicely in the microwave.
Q: Can I freeze it?
A: Absolutely, just thaw it overnight in the fridge before reheating.
Q: What if I don’t like bell peppers?
A: You can leave them out or substitute with mushrooms or zucchini slices.
If you’re craving a breakfast that’s both comforting and straightforward, this casserole might just become your new weekend staple. Give it a try and see how it fits into your morning routine.