Egg And Sausage Casserole

So you’re craving something hearty and utterly delicious, but the thought of spending hours slaving away in the kitchen makes you want to crawl back into bed? Same, friend, same. Welcome to your new favorite go-to: the Egg and Sausage Casserole. It’s basically a warm, cheesy hug in a dish, and it requires less effort than deciding what to binge-watch next. You’re welcome.

Why This Recipe is Awesome

Let’s be real, this isn’t just a recipe; it’s a lifestyle choice. Why is it so awesome? First off, it’s ridiculously easy. We’re talking idiot-proof level easy. Seriously, if you can crack an egg and preheat an oven, you’re halfway to culinary genius status here. It’s perfect for breakfast, brunch, brinner (breakfast for dinner, obvs!), or even just a sneaky midnight snack. Plus, it’s a fantastic make-ahead option, which means less stress when those hangry morning monsters appear. It feeds a crowd, it’s customizable, and honestly, it just makes people happy. What’s not to love?

Ingredients You’ll Need

Gather ’round, buttercup, it’s time to raid the fridge (or make a quick dash to the store).

• 1 lb breakfast sausage: The star of the show! Go for mild or spicy, depending on your vibe. No crumbly sadness, please.
• 6-8 slices bread: Day-old is actually best here, so don’t toss that slightly stale loaf! White, wheat, sourdough – your call.
• 12 large eggs: The glue that holds our casserole dreams together.
• 2 cups milk: Whole milk works wonders for creaminess, but 2% is fine too. Don’t skimp.
• 2 cups shredded cheese: Cheddar, Monterey Jack, a mix of both? You do you. Pro tip: extra cheese never hurt anyone.
• 1/2 cup chopped onion: Adds a little zing.
• 1/2 cup chopped bell pepper: For color and a touch of sweetness. Red or green, pick your fighter.
• Salt and black pepper to taste: Don’t be shy! Seasoning is key to not making bland food.
• 1/2 tsp dry mustard (optional but highly recommended): It sounds weird, but trust me, it magically enhances the eggy goodness.
• Cooking spray or butter: For greasing your dish. We don’t want anything sticking around.

Step-by-Step Instructions

Alright, apron on (or not, we’re friends here), let’s get cooking!

1. Get That Sausage Sizzling: In a large skillet over medium-high heat, brown your sausage, breaking it up as you go. Once it’s cooked through, drain any excess grease. No one wants a greasy surprise.
2. Prep Your Veggies: Toss your chopped onion and bell pepper into the skillet with the sausage (or in a separate pan with a tiny bit of oil if you drained all the sausage grease). Sauté them until they’re softened, about 5-7 minutes.
3. Cube the Carbs: While your sausage and veggies are doing their thing, tear or cut your bread into 1-inch cubes. Scatter these glorious carb cubes evenly over the bottom of a greased 9×13 inch baking dish.
4. Assemble the Layers: Sprinkle the cooked sausage and veggie mixture over the bread cubes. Then, lovingly scatter about half of your shredded cheese over everything. Because layers are fun!
5. Whisk It Good: In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard (if using). Whisk until everything is well combined and slightly frothy. This is important for an even bake!
6. Pour and Top: Carefully pour the egg mixture evenly over the ingredients in your baking dish. Make sure all the bread gets a good soak. Finish by sprinkling the remaining cheese on top.
7. Chill Out (Optional but Recommended): For best results and to let those flavors mingle like old friends, cover the dish and refrigerate for at least 30 minutes, or even overnight. If you’re in a hurry, you can bake it right away, but a little chill time makes a big difference.
8. Bake It ‘Til Golden: Preheat your oven to 350°F (175°C). Pop the uncovered casserole into the hot oven and bake for 45-55 minutes, or until it’s puffed up, golden brown, and a knife inserted into the center comes out clean.
9. Rest and Devour: Let the casserole rest for 5-10 minutes before slicing and serving. This helps it set and prevents it from falling apart. Now go impress someone—or yourself!

Common Mistakes to Avoid

We’ve all been there, staring at a culinary mishap. Here’s how to sidestep the most common blunders:

• Forgetting to Grease the Dish: Rookie mistake! You want that casserole to slide out gracefully, not stick stubbornly to the bottom. A good spray or a smear of butter is your friend.
• Not Draining Sausage Grease: Unless you enjoy a swimming pool of fat at the bottom of your casserole, drain that grease! It’s better for texture and flavor.
• Over-Whisking/Under-Whisking Eggs: Too little, and you’ll have streaks of yolk and white. Too much, and it can get tough. Just whisk until uniform and slightly frothy.
• Not Soaking the Bread Enough: If your bread isn’t adequately soaked, you’ll end up with dry, tough bits. Make sure that egg mixture gets everywhere.
• Opening the Oven Too Much: Every time you open the oven door, you lose heat, which messes with baking time and can cause your casserole to deflate. Resist the urge to peek constantly!
• Skipping the Chill Time: While not strictly a “mistake,” skipping the overnight soak means your bread might not absorb as much eggy goodness, and your flavors won’t be as deep. Patience, grasshopper!

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are some ideas:

• Sausage Swap: Not a sausage fan? Use cooked bacon, diced ham, ground turkey, or even a vegetarian sausage alternative. Just make sure it’s cooked first!
• Bread Bonanza: Leftover croissants, biscuits, or even bagels can be cubed and used here. Gluten-free bread works just as well too, FYI.
• Cheesy Choices: Feel free to experiment with different cheeses like Gruyère, Swiss, Colby Jack, or even a spicy pepper jack for a kick.
• Veggie Power-Up: Add chopped mushrooms, spinach (sautéed and squeezed dry), diced zucchini, or even some frozen mixed veggies for extra nutrients and color.
• Dairy-Free Dreams: Use unsweetened non-dairy milk (almond, soy, or oat) and your favorite dairy-free shredded cheese.
• Spice It Up: A pinch of red pepper flakes, a dash of hot sauce in the egg mixture, or even some diced jalapeños can give it some extra heat if you’re feeling spicy.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. Can I make this casserole ahead of time? Heck yes, you can! This casserole is practically begging to be made the night before. Assemble everything, cover, and pop it in the fridge. Pull it out about 30 minutes before baking to let it come closer to room temp.
2. How long does this last in the fridge? Properly stored in an airtight container, your casserole will be delicious for 3-4 days. Perfect for breakfast meal prep!
3. Can I freeze this? You bet! Bake it, let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll last about 2-3 months in the freezer. Thaw in the fridge overnight and reheat in the oven or microwave.
4. What kind of sausage is best? Honestly, whatever breakfast sausage you love. Pork sausage is classic, but turkey sausage works too. Just make sure it’s seasoned well!
5. My casserole is jiggly in the middle, but the top is golden. What gives? Your oven might run a little cool, or it just needs more time! Cover it loosely with foil to prevent over-browning the top, and keep baking until a knife inserted into the center comes out clean.
6. Is this just for breakfast? Are you kidding? This is an all-day, everyday kind of dish. Brinner is a thing, remember? Serve it with a side salad for a complete meal.
7. Can I use stale bread? OMG, please do! Stale or day-old bread absorbs the egg mixture better without turning mushy. It’s a win-win for using up leftovers and a better casserole texture.

Final Thoughts

So there you have it, folks! Your new favorite, ridiculously easy, and utterly satisfying Egg and Sausage Casserole. It’s perfect for lazy mornings, busy weeknights, or impressing your brunch guests without breaking a sweat. Now go forth, preheat that oven, and create some magic. You’ve earned it, and your taste buds will thank you. Happy cooking, friend!