Ultimate Cheesy Breakfast Casserole
Ultimate Cheesy Breakfast Casserole
Introduction
Get ready to elevate your breakfast game with our Ultimate Cheesy Breakfast Casserole! This hearty and comforting dish is packed with savory breakfast sausage, fluffy eggs, and an irresistible blend of gooey cheeses, all baked to golden perfection. It's the ideal meal for feeding a crowd, hosting a brunch, or simply enjoying a delicious, fuss-free morning. Best of all, it can be prepped ahead, making your busy mornings a breeze. Dive into a slice of pure breakfast bliss!
Ingredients
- 1 lb breakfast sausage, mild or spicy
- 12 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups cubed stale bread (sourdough, brioche, or white bread work well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions (for garnish, optional)
- Cooking spray or butter for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spoon, until fully browned and no longer pink. Drain off any excess grease and set aside.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy.
- Scatter the cubed bread evenly across the bottom of the prepared baking dish.
- Layer the cooked sausage over the bread cubes.
- Evenly sprinkle the chopped red bell pepper over the sausage layer.
- Distribute both the shredded cheddar cheese and Monterey Jack cheese over the sausage and bell pepper.
- Carefully pour the egg mixture over all the layers in the baking dish, ensuring the bread is mostly saturated. Gently press down any bread that floats to ensure it absorbs the egg mixture.
- Bake for 40-50 minutes, or until the casserole is set in the center and golden brown on top. An inserted knife should come out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving. Garnish with chopped green onions, if desired.
Pro Tips & Notes
- Make Ahead Magic: Assemble the entire casserole (up to step 8) the night before. Cover tightly with plastic wrap and refrigerate. In the morning, remove from the fridge 30 minutes before baking and then bake as directed, potentially adding an extra 5-10 minutes to the cooking time if starting cold.
- Cheese Please: Feel free to experiment with your favorite cheeses! Colby Jack, Gruyere, or even a spicy pepper jack can add a wonderful twist.
- Add Your Veggies: Boost the nutrition and flavor by adding other vegetables like sautéed mushrooms, spinach (squeeze out excess water), or finely diced onions.
- Meat Variations: Not a sausage fan? Cooked and crumbled bacon, diced ham, or even shredded chicken can be used as a substitute for the breakfast sausage.
- Don't Overbake: Overbaking can lead to a dry casserole. Keep an eye on it towards the end of the baking time; it should be set but still moist.
Nutrition Facts (per serving)
- Calories: 380
- Protein: 28g
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 1g
- Sodium: 750mg
- Sugar: 3g
Frequently Asked Questions
- Q: Can I make this casserole vegetarian? A: Absolutely! Simply omit the breakfast sausage and consider adding more vegetables like sautéed mushrooms, bell peppers, or spinach for extra flavor and substance.
- Q: How long does this breakfast casserole last in the refrigerator? A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or oven.
- Q: Can I freeze the Ultimate Cheesy Breakfast Casserole? A: Yes, you can! Once baked and completely cooled, slice the casserole into individual portions. Wrap each portion tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2-3 months. Reheat from frozen in the oven or microwave until warmed through.
- Q: What kind of bread works best? A: Stale bread is ideal as it absorbs the egg mixture without becoming too soggy. Sourdough, brioche, or even basic white sandwich bread that's a day or two old all work wonderfully.