Description
This Easy Sausage and Egg Casserole is a comforting dish that combines juicy sausage with creamy eggs, creating a rich and satisfying flavor experience. The golden-brown top is slightly crispy, while the inside remains soft and fluffy, making each bite a delightful blend of textures.
Ingredients
- Sausage: 1 pound of breakfast sausage, crumbled and cooked
- Eggs: 8 large eggs, beaten
- Milk: 1 cup of whole milk
- Cheese: 2 cups of shredded cheddar cheese
- Bread: 6 slices of day-old bread, cubed
- Seasoning: 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the crumbled sausage until browned, about 5-7 minutes.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- In a greased 9×13 inch baking dish, layer the cubed bread, cooked sausage, and shredded cheese.
- Pour the egg mixture evenly over the bread and sausage layers.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Let it cool for 5 minutes before slicing and serving.
Notes
- This casserole can be made ahead of time; prepare it the night before and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a healthier option, substitute turkey sausage and low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the casserole)
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 18 grams
- Cholesterol: 220 milligrams
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