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Easy Make Ahead Sausage & Egg Casserole Recipe for Busy Mornings

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A comforting and easy-to-make sausage and egg casserole perfect for busy mornings, featuring simple ingredients and a custard-like texture.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage, bulk or links removed from casing
  • 8 large eggs, room temperature
  • 2 cups (480ml) whole milk or half-and-half (can substitute almond or oat milk for dairy-free)
  • 6 cups (about 8 oz/225g) cubed day-old white or sourdough bread
  • 1½ cups (170g) shredded sharp cheddar cheese (Gouda or Monterey Jack can be used)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: 2 tablespoons chopped parsley or chives

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 7-9 minutes. Transfer sausage to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. Add the chopped onion and minced garlic to the skillet and cook in the sausage fat until soft and fragrant, about 3-4 minutes. Remove from heat.
  4. Cube the day-old bread into roughly 1-inch pieces and place in the baking dish or a large mixing bowl.
  5. In a large bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper until fully combined.
  6. Add the cooked sausage, sautéed onion and garlic, and shredded cheese to the bread cubes. Pour the egg mixture over the top and gently toss or press down with a spatula to soak the bread evenly.
  7. Let the casserole rest for about 10 minutes to allow the bread to absorb the egg mixture.
  8. Bake uncovered in the preheated oven for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil halfway through baking.
  9. Let the casserole rest for 5-10 minutes before slicing. Sprinkle with fresh parsley or chives if desired and serve warm.

Notes

Use day-old bread to prevent sogginess. Letting the casserole rest before baking helps the bread soak evenly. If the top browns too fast, tent with foil. Can be made the night before and baked fresh in the morning. For dairy-free, substitute milk and cheese with alternatives. For gluten-free, use gluten-free bread or cooked quinoa/rice.

Nutrition

Keywords: sausage egg casserole, make ahead breakfast, easy breakfast casserole, sausage casserole, breakfast meal prep, savory breakfast, quick breakfast recipe

Find it online: https://freshforkful.com/easy-make-ahead-sausage-and-egg-casserole-recipe-for-busy-mornings/