Cheesy Sausage Breakfast Casserole

If you are planning a breakfast for a large group or simply like to make your mornings easier, try this breakfast casserole recipe. Made the night before, you can simply place this casserole in the oven in the morning and voila, breakfast is ready! This recipe is perfect to scale to suit your needs- make it bigger or smaller depending on how many people you need to feed. Packed with eggs, sausage and hearty bread, it truly is a full meal in a dish- now all you need is the coffee!

Tips

Add some sautéed spinach or fresh sliced tomatoes into the casserole for some nice breakfast veggies. Simply mix them in to the pan along with the cooked sausage.
Any type of crusty bread will work in this recipe. In fact, this is a great way to use stale bread you might have around the house!
Monterey Jack or parmesan cheese will work well in this casserole too. Try a mix of cheeses for even more flavor!

How to make Cheesy Sausage Breakfast Casserole

1

2

3

Step 1

Slice the bread into cubes, about 1 inch by one inch, and place in a greased loaf pan or casserole dish.

• Slice the bread into cubes, about 1 inch by one inch, and place in a greased loaf pan or casserole dish.
• In a large bowl, whisk together the eggs, milk, pepper, dry ground mustard and salt. Make sure the eggs are completely broken up and the batter is nicely mixed.
• Add the shredded cheese to the bowl and whisk again. Pour the egg mixture on top of the bread in the pan.

4

5

6

Step 4

In a large bowl, whisk together the eggs, milk, pepper, dry ground mustard and salt. Make sure the eggs are completely broken up and the batter is nicely mixed.

• Remove the castings from the breakfast sausage and place in a medium sized skillet. Cook the sausage over medium heat until there is no pink left. Use the spatula to break up the sausage into small pieces.
• Add the sausage to the casserole dish and stir it into the bread and egg mix. Try to get the sausage evenly distributed in the casserole.
• Wrap the pan and place it in the fridge overnight to let the bread absorb all of the eggs and milk (this will help the casserole be nice and soft!). Remove the covering in the morning and bake the casserole in a 350 ̊F oven for about 40-50 minutes or until there is no liquid and the center of the casserole springs back to the touch. Slice and serve while hot!