Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray. This ensures your casserole won't stick.
- In a large skillet over medium heat, cook the crumbled breakfast sausage until browned. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the cooked sausage. Sauté for about 5-7 minutes, or until the vegetables have softened.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper
- In a medium bowl, whisk together the undiluted condensed cream of mushroom soup and milk until smooth. This forms the creamy, rich base for your casserole.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk
- In a separate large bowl, crack the 10 large eggs. Add the salt and black pepper. Whisk them vigorously until the yolks and whites are well combined and slightly frothy.10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Pour the cream of mushroom soup mixture into the bowl with the whisked eggs. Stir gently until just combined. Avoid overmixing.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Sprinkle about half of the browned sausage and vegetable mixture evenly over the bottom of the prepared baking dish. Then, scatter half of the cubed dinner rolls or french bread over this layer.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper, 1 cup cubed dinner rolls or french bread
- Sprinkle half of the shredded cheddar cheese over the bread cubes. Repeat the layering process: add the remaining sausage and vegetable mixture, followed by the remaining bread cubes, and finally, top with the remaining shredded cheddar cheese.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper, 2 cups shredded cheddar cheese, 1 cup cubed dinner rolls or french bread
- Slowly and evenly pour the egg and soup mixture over the entire casserole, ensuring it seeps down through the layers. Gently jiggle the baking dish to help distribute the liquid.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the eggs are set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
- Once baked, remove the Easy Breakfast Egg Casserole from the oven and let it rest for about 5-10 minutes before slicing and serving. This allows the casserole to firm up, making it easier to cut and serve.
Notes
This casserole stores beautifully and can be refrigerated for up to 3-4 days or frozen for up to 2-3 months.
