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Breakfast Casserole: The Ultimate Guide to Easy & Delicious Recipes

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A hearty and cheesy breakfast casserole packed with sausage, vegetables, and a creamy egg mixture. Perfect for weekend brunch or a make-ahead holiday breakfast!

Ingredients

Scale
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 medium onion, diced
  • 1 (8 ounce) package sliced mushrooms, optional
  • 12 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried mustard
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 6 slices bread, cubed (about 4 cups)
  • 2 tablespoons butter, melted
  • Optional toppings: chopped green onions, salsa, sour cream

Instructions

  1. Prepare Sausage and Vegetables: Cook and crumble breakfast sausage in a large skillet over medium heat. Drain excess grease and set aside. In the same skillet, melt butter and sauté diced bell peppers and onion until softened (5-7 minutes). If using mushrooms, add them and cook until tender. Let cool slightly.
  2. Prepare Egg Mixture: In a large bowl, whisk eggs until light and frothy. Add milk, heavy cream, salt, pepper, garlic powder, onion powder, and dried mustard. Whisk to combine.
  3. Assemble Casserole: Grease a 9×13 inch baking dish. Toss cubed bread with melted butter. Spread bread cubes in the bottom of the dish. Sprinkle half of the cheddar and Monterey Jack cheese over the bread. Spread cooked sausage and vegetables over the cheese. Pour egg mixture evenly over the sausage and vegetables, ensuring bread is saturated. Top with remaining cheese.
  4. Bake Casserole: Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove foil and continue baking for another 20-30 minutes, or until golden brown and eggs are set. A knife inserted into the center should come out clean.
  5. Cool and Serve: Let cool for 10-15 minutes before cutting and serving. Serve warm with optional toppings like chopped green onions, salsa, or sour cream.

Notes

  • Make Ahead: Assemble the casserole the night before and store it in the refrigerator. Add about 15-20 minutes to the baking time.
  • Meat Variations: Use cooked bacon, ham, or chorizo instead of breakfast sausage.
  • Vegetable Additions: Add spinach, broccoli, or diced tomatoes.
  • Cheese Variations: Experiment with pepper jack, Gruyere, or Swiss cheese.
  • Gluten-Free: Use gluten-free bread cubes.
  • Spice it Up: Add a pinch of red pepper flakes to the egg mixture.
  • Add a Sauce: Drizzle hollandaise sauce or cheese sauce over the casserole before serving.
  • Bread Alternatives: Use croissants, biscuits, or tater tots instead of cubed bread.
  • Dairy-Free Option: Substitute almond milk or soy milk for the milk and heavy cream. Use a dairy-free cheese alternative.
  • Storage: Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) until heated through.

Find it online: https://anasrecipes.com/breakfast-casserole/