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Quick Sausage Breakfast Casserole 1

Quick Sausage Breakfast Casserole

This hearty, protein-packed breakfast casserole is perfect for feeding a crowd and can be prepped ahead, saving you valuable morning time while delivering homemade comfort. Whether you're hosting a holiday brunch or looking to meal prep for busy weekday mornings, this recipe delivers delicious results with minimal effort.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast Casserole, Sausage Breakfast, Make Ahead Breakfast, Egg Casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Make-Ahead Time: 24 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Mixing Bowl

Ingredients

Casserole Base

  • 1 pound breakfast sausage casings removed
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 6 slices bread cubed (sourdough works wonderfully)
  • 1 medium onion finely diced
  • 1 red bell pepper chopped
  • 2 cloves garlic minced

Seasonings

  • 1 teaspoon dried Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Cube your bread into 1-inch pieces and set aside.
  • In a large skillet over medium heat, brown the sausage until no longer pink, breaking it into crumbles as it cooks (about 5-7 minutes).
  • Add the diced onion and bell pepper, continuing to cook until vegetables soften (approximately 3-4 minutes). Add the minced garlic and cook for another 30 seconds until fragrant. Drain any excess grease if needed.
  • Spread the bread cubes evenly across the bottom of your prepared baking dish. Sprinkle half of both cheeses over the bread layer.
  • Distribute the sausage and vegetable mixture evenly over the cheese and bread layer.
  • In a large bowl, whisk together eggs, milk, dried Italian herbs, salt, pepper, and paprika until well combined.
  • Pour the egg mixture evenly over the casserole ingredients, ensuring all bread pieces get saturated. Top with the remaining cheese and sprinkle with a touch more paprika for color.
  • Bake uncovered for 40-45 minutes until the center is set and the top is golden brown.

Notes

Pro tip: slightly stale bread works better for this recipe as it absorbs the egg mixture without becoming soggy!
Make-ahead option: Assemble the entire casserole the night before, cover, refrigerate, and bake in the morning.
Storage: Store leftovers in an airtight container for up to 4 days. Freeze individual portions for up to 3 months.

Nutrition

Calories: 385kcal | Carbohydrates: 18g | Protein: 23g | Fat: 25g | Sodium: 720mg | Fiber: 1g | Sugar: 4g
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