Sausage Egg Breakfast Casserole
A hearty breakfast bake with eggs, breakfast sausage, bread, and cheddar that can be assembled ahead.
- Measurements grams + cups
A hearty breakfast bake with eggs, breakfast sausage, bread, and cheddar that can be assembled ahead.
Recipe
Sausage Egg Breakfast Casserole
A hearty breakfast bake with eggs, breakfast sausage, bread, and cheddar that can be assembled ahead.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 180 C / 350 F. Grease a 9 x 13 inch baking dish.
- Step 2. Cook the sausage and onion in a skillet until the sausage is browned. Drain the excess fat.
- Step 3. Spread the bread cubes in the baking dish.
- Step 4. Scatter the sausage mixture and 150 g of the cheese over the bread.
- Step 5. Whisk the eggs, milk, salt, pepper, and garlic powder.
- Step 6. Pour the egg mixture evenly over the casserole and press the bread down lightly.
- Step 7. Top with the remaining cheese.
- Step 8. Bake 40 to 50 minutes, until the centre is set and the top is golden. Rest 10 minutes before slicing.
Notes
- You can assemble this the night before, cover, refrigerate, and bake in the morning. Add about 10 minutes if it goes into the oven straight from the fridge.
- Draining the sausage fat matters. Left in, it pools at the bottom and the casserole turns greasy.
Sausage Egg Breakfast Casserole — Simple Table Recipes · https://simpletablerecipes.com/recipes/sausage-egg-breakfast-casserole/
Equipment
- 9 x 13 inch baking dish
- Large skillet
Substitutions
- Breakfast sausage
- Bacon, ham or a plant-based sausage all work. Cook and drain any of them first.
- Cubed bread
- Slightly stale bread absorbs the custard best. Brioche or challah make a richer casserole; sourdough adds tang.
- Additions
- Sauteed mushrooms, peppers or spinach, cooked and drained so they do not water down the custard.
Storage & Freezing
Storing: Refrigerate covered for up to 4 days.
Freezing: Freeze baked portions for up to 2 months.
Frequently Asked Questions
Can I assemble breakfast casserole the night before?
Yes, and it is arguably better — the bread absorbs the custard overnight and bakes more evenly. Cover, refrigerate, and add about 10 minutes to the bake if it goes in cold.
Why is my breakfast casserole watery?
Usually undrained sausage fat or wet vegetables. Drain the meat properly and cook out any vegetables before they go in.
What bread is best for a breakfast casserole?
Sturdy, slightly stale bread. Fresh soft bread disintegrates into the custard. A day-old loaf cut into cubes and left out for an hour is ideal.
How do I know when it is done?
The centre should be set with no liquid wobble, and a knife inserted in the middle should come out clean. It usually takes 40 to 50 minutes.
Can I freeze breakfast casserole?
Yes, baked and cooled, for up to two months. Thaw overnight in the fridge and reheat covered at 180 C / 350 F.
Did you make this?
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