Breakfast Casserole

Name: Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 6 slices white bread, cubed; 2 cups cheddar cheese, shredded; 10 large eggs; 2 cups milk; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dry mustard; 1/2 onion, diced; 1 bell pepper, diced

A hearty breakfast casserole loaded with sausage, eggs, cheese, and bread. Perfect for feeding a crowd or meal prepping for the week.

60 minEasyServes 8380 cal/serving

AmericanBreakfastOvenStandardHigh ProteinLow CarbLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1 lb breakfast sausage
6 slices white bread, cubed
2 cups cheddar cheese, shredded
10 large eggs
2 cups milk
1 tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1/2 onion, diced
1 bell pepper, diced

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2

In a large skillet over medium heat, cook 1 lb breakfast sausage until browned and fully cooked to an internal temperature of 160°F (71°C), about 5-7 minutes. Break it into crumbles as it cooks.
3

Add 1/2 diced onion and 1 diced bell pepper to the skillet with the sausage and cook until vegetables are softened, about 3-4 minutes.
4

Place 6 slices cubed white bread in the bottom of the prepared baking dish.
5

Sprinkle the cooked sausage mixture over the bread, then top with 2 cups shredded cheddar cheese.
6

In a large bowl, whisk together 10 large eggs, 2 cups milk, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dry mustard until well combined.
7

Pour the egg mixture evenly over the ingredients in the baking dish.
8

Cover and refrigerate overnight, or for at least 1 hour. (This step is optional but recommended for the bread to absorb the egg mixture.)
9

Bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown. A knife inserted in the center should come out clean.
10

Let stand for 10 minutes before cutting into squares and serving.

Questions

Can I make Breakfast Casserole dairy-free?

Yes. The dairy in this entry is 2 cups cheddar cheese, shredded, 2 cups milk. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Breakfast Casserole gluten-free?

Yes. The gluten in this entry is 6 slices white bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Breakfast Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Breakfast Casserole?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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