Ever hosted that brunch where everyone arrives hangry and cranky? Welcome to the hero moment: the Cheese and sausage breakfast casserole. Picture pulling a golden, bubbling dish from the oven and hearing collective “oohs” louder than your smoke alarm—because, obviously, you forgot the toaster. You’re welcome.
Why this recipe is awesome
This Cheese and sausage breakfast casserole is brunch dreams incarnate. It’s:
- Flavor bomb: gooey cheese meets savory sausage and fluffy bread—no bland bites here.
- One-dish wonder: chop, layer, bake. Done.
- Make-ahead friendly: prep tonight, serve tomorrow morning.
- Crowd-pleasing: feeding 6 or 16? Doesn’t care.
Trust me, neighbors will show up uninvited—and you’ll let them.
Ingredients
- 12 large eggs
- 2 cups shredded cheddar cheese (or Colby Jack combo)
- 1 lb breakfast sausage, cooked and crumbled
- 6 cups cubed day‑old bread (French, sourdough, or bakery white)
- 1½ cups milk (or 1 cup milk + ½ cup heavy cream for extra decadence)
- 1 cup diced onions
- 1 cup diced bell peppers (use mixed colors to look fancy)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- Optional: 1 cup baby spinach or chopped broccoli
Substitutions: Gluten-free bread is fine. Use turkey sausage or meatless sausage. Swap cheese for dairy-free cheese if needed.
Tools & kitchen gadgets used
- Large mixing bowl
- Whisk
- 9×13″ baking dish
- Cast-iron skillet or frying pan (for sausage, peppers & onions)
- Cutting board + chef’s knife
- Measuring tools: cups & spoons
- Nonstick spray or butter
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease your dish—nonstick is your friend.
- In pan, sauté peppers and onions until just soft. Add sausage, cook through.
- In bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Spread bread cubes evenly in the baking dish.
- Layer sausage-veggie mix over bread. Top with cheese.
- Pour egg mixture slowly—ensure bread soaks evenly.
- Let it sit ~10 minutes. Let it breathe.
- Bake 40–45 min until puffed and golden.
- Cool 5 min (impatient, much?) then slice and serve.
Pro tip: Prep the night before—assemble, cover with foil, refrigerate. Bake in the a.m.
Calories & Nutritional Info (per ~1/8 dish)
- Calories: ~380 kcal
- Protein: 22 g
- Carbs: 19 g
- Fat: 24 g
- Fiber: 1.5 g
It’s hearty, protein-rich, and better than donuts.
Common Mistakes to Avoid
- Skipping the soak: Bread will be dry. Patience pays.
- Overcrowded dish: Needs room to puff—use larger dish or twin casseroles.
- Under-seasoning: Don’t skimp on salt and pepper—eggs beg for flavor.
- Cold from fridge: Warm it 10 min so casserole doesn’t bake unevenly.
Variations & Customizations
- Keto swap: Replace bread with riced cauliflower or shredded zucchini.
- Southwest twist: Add jalapeños, salsa swirl, pepper jack cheese.
- Veggie version: Use meatless crumbles, load with mushrooms, zucchini, or spinach.
- Sweet version: Use challah cubes, add apples and cinnamon sugar for brunch-dessert hybrid.
FAQ Section
1. Can I make this ahead?
Absolutely! Assemble it, cover, refrigerate overnight; bake next morning for easy hosting.
2. What bread works best?
Day‑old bread like French, sourdough, or bakery white soaks up custard perfectly.
3. Can I freeze leftovers?
Yes—slice, wrap, freeze. Reheat at 350°F for ~20 minutes.
4. How do I reheat?
Microwave slice (~1 min) or bake at 350°F until warmed and crisp on top.
5. Can I go vegetarian?
Totally—swap sausage for meatless crumbles or extra veggies.
6. What sides pair well?
Fresh fruit, yogurt cups, muffins—balance the richness with light sides.
7. Is dairy-free possible?
Yes! Use almond milk and vegan cheese alternatives—same taste, fewer cows harmed.
Final Thoughts
Guess what? You nailed the Cheese and sausage breakfast casserole. One dish, big smiles, minimal effort. Next time someone asks “What’s for breakfast?” you’ll already have brunch fame on deck. Let me know if you get brunch MVP status!