Sausage and egg breakfast casserole is a baked eggs casserole with pork sausage, onions, cheddar cheese, and spices, baked together with cubes of whole grain bread. This delicious breakfast casserole recipe is sometimes known as a breakfast strata.
Sausage and egg breakfast casserole is super easy to throw together and really delicious for an easy breakfast or brunch. This make ahead recipe can be assembled the night before you want to serve it, then bake it in the morning. It’s a big time-saver when you are feeding a crowd.
I hope you love the sausage and egg breakfast casserole as much as I do!
Sausage and Egg Breakfast Casserole
Ingredients:
4 cups sprouted grain or gluten-free bread cubes (depending on your dietary preference), remove crust and tear bread into small pieces
2 cups sharp cheddar cheese, shredded (use a block of cheese and shred for best flavor)
1 cup chopped onion
2 tsp dry mustard
2 lbs medium pork sausage, browned and drained
12 eggs, slightly beaten
4 cups whole milk
sea salt and pepper to taste
Directions:
Cook sausage and onion, drain, crumble and set aside. In a large bowl, beat eggs and add milk, cheese, salt and pepper, dry mustard and sausage/onion mixture. Spray a 9×13 baking dish with olive oil spray and place bread cubes in the bottom of the pan (make sure that cubes are in small pieces.) Pour egg mixture on top. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. Bake casserole for 1 hour. Serves 12.
Sausage and egg breakfast casserole is a baked eggs casserole with pork sausage, onions, cheddar cheese, and spices, baked together with cubes of whole grain bread. This delicious breakfast casserole recipe is sometimes known as a breakfast strata.
- 4 cups sprouted grain or gluten-free bread cubes depending on your dietary preference, remove crust and tear bread into small pieces
- 2 cups sharp cheddar cheese shredded (use a block of cheese and shred for best flavor)
- 1 cup chopped onion
- 2 tsp dry mustard
- 2 lbs medium pork sausage browned and drained
- 12 eggs slightly beaten
- 4 cups whole milk
- sea salt and pepper to taste
- Cook sausage and onion, drain, crumble and set aside. In a large bowl, beat eggs and add milk, cheese, salt and pepper, dry mustard and sausage/onion mixture. Spray a 9x13 baking dish with olive oil spray and place bread cubes in the bottom of the pan (make sure that cubes are in small pieces.) Pour egg mixture on top. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. Bake casserole for 1 hour.
If you like breakfast casserole recipes, I bet you will love these recipes, too:
Jalapeno Scrambled Eggs with Pan Fried Cinnamon Sweet Potatoes
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