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Sausage Egg Bread Casserole

Sausage Egg Bread Casserole

This Sausage Egg Bread Casserole is a game-changer for busy mornings and brunches, offering a hearty, make-ahead breakfast solution that’s as delicious as it is convenient. Its ability to be prepped the night before makes it an indispensable recipe for anyone seeking a satisfying and effortless start to their day.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 1 hour
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage mild or hot, your preference
  • 1 loaf (about 1 pound) day-old white bread, cut into 1-inch cubes
  • 1 cup shredded cheddar cheese or a blend of your favorite cheeses
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped green bell pepper optional, for added color and flavor
  • 6 large eggs
  • 3 cups milk
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter or cooking spray for greasing the dish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • - Baking Sheet

Method
 

  1. Lightly toast the bread cubes if they aren’t stale enough. You can do this by spreading them on a baking sheet and baking in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until they’re slightly dry and firm. This helps prevent the casserole from becoming soggy.
    1 loaf (about 1 pound) day-old white bread, cut into 1-inch cubes
  2. In a large skillet over medium heat, cook the bulk pork sausage, breaking it up with a spoon as it cooks. Once the sausage is browned and cooked through, drain off any excess grease. If you are using onion and green bell pepper, add them to the skillet with the sausage during the last 5 minutes of cooking, sautéing until they are tender.
    1 pound bulk pork sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper
  3. Generously grease a 9x13 inch baking dish with butter or cooking spray. Scatter the cubed bread evenly over the bottom of the prepared dish. Sprinkle the cooked sausage and vegetable mixture over the bread. Top this with the shredded cheddar cheese.
    1 loaf (about 1 pound) day-old white bread, cut into 1-inch cubes, 1 pound bulk pork sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese, Butter or cooking spray
  4. In a large mixing bowl, whisk together the 6 large eggs, 3 cups of milk, 1 teaspoon of dry mustard powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.
    6 large eggs, 3 cups milk, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Carefully and evenly pour the egg custard 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 submerged in the liquid, allowing them to absorb the custard.
  6. For the best results, cover the casserole dish tightly with plastic wrap or foil and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard, resulting in a more cohesive and flavorful casserole.
  7. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil. Bake the Sausage Egg Bread Casserole, uncovered, for 45-55 minutes, or until the center is set and the top is golden brown and slightly puffed. A knife inserted into the center should come out clean.
  8. Let the casserole rest for about 10-15 minutes before slicing and serving. This allows the casserole to firm up, making it easier to cut and serve neat portions.

Notes

This casserole stores well for 3-4 days in the refrigerator and can be frozen for up to 2-3 months.
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