Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through. If you're adding bell pepper and onion, you can sauté them with the sausage during the last 5 minutes of cooking until they are slightly softened. Drain off any excess grease.1 pound breakfast sausage (pork or turkey), 1/2 cup chopped bell pepper (any color), 1/2 cup chopped onion
- While the sausage is cooking, spread the cubed frozen bread onto a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until they are lightly toasted. This helps them hold their shape and absorb the custard mixture without becoming too mushy. Let them cool slightly.1 loaf (16 ounces) frozen bread, cubed into 1-inch pieces
- In a greased 9x13 inch baking dish, evenly distribute the toasted bread cubes. Sprinkle the cooked breakfast sausage mixture over the bread. Then, sprinkle both the shredded cheddar cheese and Monterey Jack cheese evenly over the sausage.1 loaf (16 ounces) frozen bread, cubed into 1-inch pieces, 1 pound breakfast sausage (pork or turkey), 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- In a large bowl, whisk together the 8 large eggs. Add the milk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined and slightly frothy.8 large eggs, 2 cups milk (whole or 2%), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
- Carefully and evenly pour the egg mixture over the bread, sausage, and cheese in the baking dish. Gently press down on the bread cubes with a spatula to ensure they are mostly submerged in the liquid. At this point, you can cover the baking dish tightly with plastic wrap and refrigerate it overnight. This allows the flavors to meld beautifully and makes for an even quicker breakfast assembly in the morning. If you're not refrigerating overnight, proceed to the next step.
- Preheat your oven to 375°F (190°C). If you refrigerated the casserole overnight, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature. Bake for 40-50 minutes, or until the casserole is set, golden brown, and a knife inserted into the center comes out clean. The center should no longer be jiggly.
- Let the Cheesy Crack Breakfast Casserole rest for about 5-10 minutes after removing it from the oven. This allows it to set up fully and makes it easier to slice. Serve hot and enjoy!
Notes
Can be prepped the night before. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for 1-2 months.
