Simple Savory Breakfast Casserole
photo by DeliciousAsItLooks
- Ready In:
- 1hr 30mins
- 1 lb breakfast sausage
- 10 eggs
- 3 cups milk
- 2 teaspoons dry mustard
- 8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
- 6 cups bread, cubed
- salt and pepper
optional add-in ideas
- sliced mushrooms (optional)
- chopped tomato (optional)
- chopped bell pepper (optional)
- green onion (optional)
- precooked potato, chunks (optional)
- green chili (optional)
- Preheat oven to 325 degrees.
- Cook the breakfast sausage as directed on the package. Crumble and drain.
- In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
- Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
- Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
- Repeat layer of bread, cheese, sausage, and optional ingredients if used.
- Pour egg mixture over the top of the casserole.
- Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.
Questions & Replies
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I’ve made quite a few different breakfast casseroles in the past, and I have to say that this is one of my favorites! It baked up perfectly in the time given and made such a filling and hearty breakfast. I loved the flavor, especially with the additions that I made of green onions and red bell pepper. I served it with some juice and parsley garnish.
I've made this for years and it's a HUGE FAVORITE of my Saturday morning breakfasts with my friends. I saute' Italian hot/sweet sausage, crumbled, onions and peppers, diced in butter then mix into the the cubed Italian loaf of bread. Mix mozz, romano and other misc. cheeses I want to use up into scrambled eggs/milk or heavy cream and pour over the bread mixture in a huge porcelain casserole or individual casserole dishes. Bake and devour. Lots of salt, pepper and granulated garlic goes into the eggs too. SCRUMPTIOUS
This breakfast casserole is soooo good! We halved the recipe today and made it for lunch in an 8" baking dish. I had a leftover baguette that I used for the bread. My add-ins were baby bella mushrooms, green onion, and a little leftover diced tomatoes that needed using up. I used hot Italian sausage as that was what I also needed to use up. This was really good and I would definitely make it again. Thanks, Slatts!