Description
Whip up an Easy Sausage and Egg Casserole for a comforting breakfast. Simple ingredients, minimal fuss, and wonderfully satisfying.
Ingredients
Scale
- Hearty Base:
- 1 lb breakfast sausage, crumbled
- 1 dozen large eggs
- 4 cups stale bread cubes or croutons
- Dairy & Binders:
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- Flavor Boosters:
- 1 small yellow onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the Sausage & Onions:: First things first, grab your favorite large skillet and set it over medium-high heat. Crumble that breakfast sausage right in there. As it starts to brown, break it up with a spoon, you want nice, even pieces. Once it’s mostly cooked through, toss in your diced onion. Let them cook together until the onion softens and turns a little translucent, and the kitchen starts smelling absolutely amazing. This is where the magic begins for our Easy Sausage and Egg Casserole, setting up that savory base. I usually drain a bit of the excess grease here, but not all of it, because flavor!
- Prep Your Casserole Dish:: While the sausage is doing its thing, grab a 9×13 inch baking dish. Give it a good spray with cooking spray; trust me, you don’t want anything sticking later on. Then, scatter your bread pieces or croutons evenly across the bottom. This creates a lovely base that soaks up all the eggy goodness without getting too mushy. I once forgot to spray the dish, and it was a sticky nightmare to clean, so learn from my mistakes, sweet friend!
- Whisk the Egg Mixture:: In a big bowl, crack all your eggs. Pour in the milk, add the garlic powder, salt, and pepper. Now, whisk, whisk, whisk! You want it really well combined, light, and a little frothy. No one wants streaks of unmixed egg white, right? This is where you can almost feel the creamy texture coming together. I sometimes add a tiny splash of hot sauce here, just for a little zing, but that’s my secret!
- Assemble Your Casserole:: Now for the fun part! Sprinkle half of your shredded cheese over the bread in the prepared dish. Then, evenly spread the cooked sausage and onion mixture on top of that. Finally, pour that beautifully whisked egg mixture right over everything. Give the dish a gentle shake to make sure the eggs settle into all the nooks and crannies. This step always makes me so happy, seeing all those layers come together.
- Add More Cheese & Rest:: Sprinkle the remaining shredded cheese generously over the top of the casserole. This cheese layer will get all golden and bubbly, which is just the best. Now, here’s a crucial step: let the casserole sit for at least 30 minutes, or even better, pop it in the fridge overnight. This resting time allows the bread to really soak up the egg mixture, ensuring it bakes up perfectly even and custardy. I’ve rushed this once, and the texture just wasn’t the same!
- Bake to Golden Perfection:: Preheat your oven to 375°F (190°C). Once it’s hot, slide your casserole into the oven. Bake for about 40-50 minutes, or until the top is beautifully golden brown, and the center is set. You can test it by gently jiggling the dish; if it’s firm in the middle, it’s done! The smell filling your kitchen will be absolutely incredible, warm and savory, a true comfort. Let it cool for a few minutes before slicing into your glorious Easy Sausage and Egg Casserole.