Sausage Breakfast Casserole
Craving a hearty and comforting breakfast? This Sausage Breakfast Casserole is the perfect make-ahead dish for busy mornings, holiday brunches, or weekend gatherings.
Ingredients
- 1 lb. bulk pork sausage – Adds a savory, seasoned flavor.
- ½ cup diced onion – Brings a subtle sweetness and aroma.
- 12 large slices white sandwich bread – Trimmed of crust and cubed to create a soft base.
- 8 ounces cheddar cheese (about 2 cups, grated)
- 10 eggs – The foundation of the casserole, ensuring a fluffy texture.
- 3 cups whole milk – Keeps the casserole moist and creamy.
- ½ teaspoon dry mustard – Enhances the overall flavor.
- 1 teaspoon kosher salt – Balances the seasonings.
- ¼ teaspoon black pepper – Adds a touch of warmth and spice.
Instructions
- In a large skillet over medium-high heat, brown the sausage and onion together, stirring until the meat is no longer pink (about 7 minutes). Drain the excess grease and set aside.
- Grease a 13 x 9-inch baking dish. Spread the cubed bread evenly in the bottom of the dish. Layer the cooked sausage and onion mixture on top, followed by the grated cheddar cheese.
- In a large bowl, whisk together the eggs, milk, dry mustard, kosher salt, and black pepper until well combined.
- Pour the egg mixture over the casserole, making sure it soaks into the bread. Press down gently with a spatula to help the bread absorb the liquid.
- Cover the dish tightly with foil and refrigerate for 8 hours or overnight.
- The next morning, remove the casserole from the fridge and let it rest on the counter for 30-60 minutes to come to room temperature. Preheat your oven to 350°F (175°C).
- After resting, remove the foil and bake the casserole (uncovered) for 60-80 minutes, or until the eggs are set and a knife inserted into the center comes out clean. If it begins to brown too quickly, cover loosely with foil.
- Let the casserole sit for about 10 minutes before slicing it into squares. Serve warm.