Name: Sausage Breakfast Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 pound Italian pork sausage -; 10 large eggs, beaten -; 4 cups whole milk -; 1 teaspoon dry mustard -; 1/4 teaspoon onion powder -; 1 teaspoon kosher salt -; Freshly ground pepper to taste -; 5 cups cubed day old bread (such as rustic French or Italian loaf), cut into 3/4 to 1-inch cubes -; 2 cups shredded sharp cheddar cheese -; 1/2 cup sliced mushrooms, optional -; 1/2 cup peeled, cored, chopped tomatoes, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sausage Breakfast Casserole

1. 1 pound Italian pork sausage -

2. 10 large eggs, beaten -

3. 4 cups whole milk -

4. 1 teaspoon dry mustard -

5. 1/4 teaspoon onion powder -

6. 1 teaspoon kosher salt -

7. Freshly ground pepper to taste -

8. 5 cups cubed day old bread (such as rustic French or Italian loaf), cut into 3/4 to 1-inch cubes -

9. 2 cups shredded sharp cheddar cheese -

10. 1/2 cup sliced mushrooms, optional -

11. 1/2 cup peeled, cored, chopped tomatoes, optional -

How to cook deliciously - Sausage Breakfast Casserole

1. Stage

Brown the sausage: Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole). When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.

2. Stage

Whisk together the eggs, milk, and seasonings: In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt and pepper.

3. Stage

Assemble the casserole: Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg milk mixture evenly over the bread and cheese.

4. Stage

Cover and chill, if making ahead: At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve. If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting in the oven.

5. Stage

Preheat the oven: When ready to bake, preheat the oven to 325°F.

6. Stage

Bake the casserole: Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.

7. Stage

Serve: Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week. Did you love the recipe? Let us know with a rating and review!