A sausage, egg, and cheddar breakfast casserole with cubed bread, baked in a 9×13 dish. A savory breakfast to share with family or guests.
More recipes to try: Buttermilk Biscuits · Blueberry Lemon Pancakes · Sourdough Cinnamon Rolls
Ingredients
Method
- Preheat oven to 350 degrees.
- Cook sausage in large skillet until brown and crumbly, stirring frequently.
- Beat eggs, milk, dry mustrad, and salt in a mixer bowl for 1 minute.
- Add the sausage, cheddar cheese, and bread to the egg mixture and stir until mixed thourogly.
- Pour mixture into an ungreased 9×13 baking dish.
- Bake for 30-40 minutes until knife inserted in center comes out clean.
A little help in the kitchen
Lori’s ingredient notes: Cut the bread into small, even cubes so it soaks up the egg mixture. For this sausage-and-egg casserole, check that the center reaches 165°F.
Make it breakfast: Add sliced tomatoes or a bowl of fresh fruit.
Prep ahead: Fully cook and crumble the sausage ahead, then refrigerate. Cube the bread and shred the cheese separately; mix the egg mixture when you are ready to assemble.
Tomorrow’s breakfast: Refrigerate individual portions so you can reheat just one. Tuck a warmed portion into a tortilla with a spoonful of salsa for a breakfast wrap.
Refrigerate perishable leftovers in shallow containers within 2 hours (1 hour above 90°F), and use within 3–4 days. Reheat cooked leftovers to 165°F. FoodSafety.gov guidance.
A little help before breakfast: An OXO balloon whisk makes it easy to blend the eggs before pouring them over the bread, sausage, and cheese. A smooth egg mixture helps everything come together in the baking dish. Then the oven takes over the breakfast shift.
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