Breakfast Casserole
This Easy Breakfast Casserole is made with eggs, ground sausage, shredded cheese, and day-old bread. Comforting and so flavorful, it's the perfect make-ahead breakfast or holiday brunch.
Servings: 10 servings
Calories: 502kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion - diced
- 1 pound ground sausage - see notes
- 8 large eggs
- 3 cups whole milk - see notes
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup parmesan cheese - grated
- 1 cup gouda cheese - shredded
- 10 cups day-old-bread - cut into large cubes
- fresh parsley - to garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray a large 9 x 13-inch baking dish with non-stick cooking spray. Set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, or until the onion turns translucent. Add the ground sausage and cook until the sausage is fully cooked. Remove from heat and set aside.
- In a medium bowl whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
- Once the sausage has cooled, add the shredded cheese and cooked sausage to the egg mixture. Mix well.
- In the bottom of your prepared 9 x 13-inch baking dish arrange the diced day-old bread in an even layer. Pour the egg and meat mixture over the top.
- Cover the baking dish with aluminum foil and refrigerate for up to 12 hours (optional, but recommended).
- When ready to bake, tent with foil and bake for 35 minutes, then remove the foil and bake for an additional 25 minutes or until the outside edges are firm and golden and the center isn't jiggly anymore.
- Remove from the oven and allow to cool for 5 minutes before serving.
Notes
- Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Once the casserole is prepared, but before baking, cover it with plastic wrap and aluminum foil and freeze for up to 3 months.
- To Thaw: Thaw overnight in the refrigerator before baking.
- Total baking time will vary. You know your casserole is ready when the edges are golden brown and the center is no longer jiggly.
- This recipe can be made with hot or sweet Italian sausage or your favorite breakfast sausage. If preferred, swap the sausage for diced ham.
- This recipe is best when it's made with whole milk or a combination of milk (2% or whole milk) with heavy cream. It just depends on how heavy and rich you like your breakfast casseroles to be.
Nutrition
Calories: 502kcal | Carbohydrates: 28g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 224mg | Sodium: 1059mg | Potassium: 390mg | Fiber: 1g | Sugar: 7g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 499mg | Iron: 3mg
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