Fully Loaded Cheesy Breakfast Casserole is the ultimate make-ahead meal that simplifies your mornings without compromising on incredible flavor. This versatile dish is perfect for busy weekdays, weekend brunches, or feeding a crowd, delivering a satisfying start to any day.
Key Ingredients for Fully Loaded Cheesy Breakfast Casserole:
- 1 pound breakfast sausage (pork, turkey, or plant-based)
- 1 cup chopped yellow onion
- 1 cup chopped bell pepper (any color)
- 8 large eggs
- 1.5 cups milk (whole, 2%, or plant-based)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 teaspoon Dijon mustard (optional, for added depth)
- 8 cups cubed day-old bread (any kind, white, sourdough, or whole wheat work well)
- 2 cups shredded cheddar cheese (sharp or mild)
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped chives, sliced jalapeños, hot sauce
How to Make Fully Loaded Cheesy Breakfast Casserole:
This Fully Loaded Cheesy Breakfast Casserole is incredibly easy to prepare, making it a weeknight savior and a weekend showstopper. The combination of savory sausage, tender vegetables, fluffy eggs, and a generous blend of cheesy goodness creates a symphony of flavors and textures that will leave you utterly satisfied. With minimal prep time, this dish is perfect for busy mornings.
Step-by-Step Instructions:
- Preheat your oven and prepare the baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray. This ensures your casserole won’t stick and will release easily after baking.
- Cook the breakfast sausage and vegetables: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon until it’s browned and cooked through. Drain off any excess grease. Add the chopped yellow onion and bell pepper to the skillet with the sausage and cook until the vegetables are softened, about 5-7 minutes. Remove the sausage and vegetable mixture from the skillet and set aside.
- Prepare the egg mixture: In a large bowl, whisk together the 8 large eggs, 1.5 cups of milk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.25 teaspoon of garlic powder, 0.25 teaspoon of onion powder, and 1 teaspoon of Dijon mustard (if using). Whisk until everything is well combined and slightly frothy. The Dijon mustard adds a subtle tangy note that complements the other flavors beautifully.
- Assemble the casserole: In the prepared baking dish, spread the 8 cups of cubed day-old bread evenly across the bottom. Sprinkle half of the cooked sausage and vegetable mixture over the bread. Then, sprinkle 1 cup of the shredded cheddar cheese and 0.5 cup of the shredded Monterey Jack cheese over the sausage and vegetables. Repeat with the remaining sausage and vegetable mixture.
- Add the egg mixture and remaining cheese: Pour the whisked egg mixture evenly over the entire casserole, ensuring it saturates the bread cubes. This is key to achieving a moist and tender casserole. Top the casserole with the remaining 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese. Make sure to distribute the cheese evenly for a delicious cheesy crust.
- Bake the casserole: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Uncover and finish baking: Remove the aluminum foil and continue to bake for another 20-25 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center easily comes out clean. The cheese should be melted and bubbling.
- Let it rest: Once baked, allow the Fully Loaded Cheesy Breakfast Casserole to rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set, making it easier to cut and serve.
Why You’ll Love This Fully Loaded Cheesy Breakfast Casserole:
You’ll absolutely adore this Fully Loaded Cheesy Breakfast Casserole for its incredibly comforting and customizable nature. The star of the show is the rich, savory blend of breakfast sausage, tender vegetables, perfectly cooked eggs, and a glorious, melty cheese topping that creates a truly decadent experience. Making this at home not only saves you money compared to expensive brunch outings but also allows you to control every delicious ingredient, ensuring a fresh, flavorful meal tailored to your liking. It’s a fantastic alternative to a simple scrambled egg breakfast, offering a depth of flavor and satisfying heartiness with every bite.
Beyond the incredible taste and cost savings, the versatility of this casserole is a huge plus. You can easily adapt it with your favorite breakfast meats, cheeses, or even add a kick with some spicy peppers. It’s the ultimate crowd-pleaser that’s perfect for busy mornings or relaxed weekend gatherings. So gather your ingredients and give this delightful dish a try – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Once your Fully Loaded Cheesy Breakfast Casserole has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze individual portions or the entire casserole. Allow it to cool completely, then wrap it tightly with plastic wrap, followed by a layer of aluminum foil, or place in a freezer-safe container. Frozen casserole can be stored for up to 2-3 months.
- Reheating from Refrigerator: To reheat, preheat your oven to 350°F (175°C). Place the desired portion or the whole casserole in an oven-safe dish. Cover with foil and bake for 15-20 minutes for individual portions, or 30-40 minutes for the entire casserole, until heated through. You can remove the foil for the last few minutes if you desire a crispier top. Alternatively, you can microwave individual portions for 1-2 minutes, or until heated through.
- Reheating from Freezer: Thaw the frozen casserole in the refrigerator overnight. Once thawed, follow the reheating instructions for refrigerated casserole. If you’re in a hurry, you can reheat directly from frozen by covering it tightly with foil and baking at 350°F (175°C) for about 50-60 minutes, or until heated through.
Final Thoughts:
This Fully Loaded Cheesy Breakfast Casserole is a true game-changer for making mornings easier and tastier. Embrace the simplicity and incredible flavor, and give this recipe a go – you won’t regret starting your day with a slice of this cheesy perfection!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Fully Loaded Cheesy Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon until it’s browned and cooked through. Drain off any excess grease. Add the chopped yellow onion and bell pepper to the skillet with the sausage and cook until the vegetables are softened, about 5-7 minutes. Remove the sausage and vegetable mixture from the skillet and set aside.1 pound breakfast sausage, 1 cup yellow onion, 1 cup bell pepper
- In a large bowl, whisk together the 8 large eggs, 1.5 cups of milk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.25 teaspoon of garlic powder, 0.25 teaspoon of onion powder, and 1 teaspoon of Dijon mustard (if using). Whisk until everything is well combined and slightly frothy.8 large eggs, 1.5 cups milk, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 1 teaspoon Dijon mustard
- In the prepared baking dish, spread the 8 cups of cubed day-old bread evenly across the bottom. Sprinkle half of the cooked sausage and vegetable mixture over the bread. Then, sprinkle 1 cup of the shredded cheddar cheese and 0.5 cup of the shredded Monterey Jack cheese over the sausage and vegetables. Repeat with the remaining sausage and vegetable mixture.8 cups day-old bread, 1 pound breakfast sausage, 1 cup yellow onion, 1 cup bell pepper, 2 cups cheddar cheese, 1 cup Monterey Jack cheese
- Pour the whisked egg mixture evenly over the entire casserole, ensuring it saturates the bread cubes. Top the casserole with the remaining 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese.8 large eggs, 1.5 cups milk, 2 cups cheddar cheese, 1 cup Monterey Jack cheese
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Remove the aluminum foil and continue to bake for another 20-25 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center easily comes out clean.
- Once baked, allow the Fully Loaded Cheesy Breakfast Casserole to rest for 5-10 minutes before serving.