Breakfast Casserole With Sausage Gravy

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there – staring into the fridge on a Sunday morning, dreaming of a breakfast that feels like a warm hug but requires minimal brain power. Well, my friend, today’s your lucky day because we’re diving headfirst into the glorious world of a **Breakfast Casserole with Sausage Gravy**. It’s basically an edible high-five for your tastebuds and your weekend.

Why This Recipe is Awesome

Let me tell you, this isn’t just *any* breakfast. This is the kind of breakfast that makes you feel like a culinary genius without actually having to *be* one. It’s **idiot-proof** – seriously, even I didn’t mess it up, and my track record with early morning cooking is… questionable. It’s perfect for feeding a crowd (or just your hungry self for days, no judgment here!). Plus, you can prep a lot of it the night before, which means more precious snooze time. Who doesn’t love that? It’s hearty, it’s comforting, and it basically screams, “Good morning, world, I’m delicious!”

Ingredients You’ll Need

Gather ’round, my fellow food enthusiasts! Here’s your shopping list. Don’t worry, nothing too fancy, just good old comfort food essentials.

For the Casserole:

• **1 lb breakfast sausage:** The good stuff. Whatever kind makes your heart sing (mild, spicy, sagey – you do you!).
• **6-8 slices bread:** Stale is actually better here, so don’t toss that slightly-past-its-prime loaf. Brioche or challah? Fancy! Regular sandwich bread? Totally fine too.
• **1 ½ cups shredded cheese:** Cheddar is classic, but a Colby Jack or a Mexican blend works wonders.
• **6 large eggs:** The backbone of our eggy goodness.
• **2 cups milk:** Whole milk is my preference for richness, but 2% will also get the job done.
• **1 tsp dry mustard:** Shhh, it’s our secret weapon for a little extra zing.
• **½ tsp salt:** To bring out all those delicious flavors.
• **¼ tsp black pepper:** Freshly ground, if you’re feeling fancy.
• **Cooking spray or butter:** For greasing your baking dish, obviously.

For the Sausage Gravy:

• **1 lb breakfast sausage:** Yes, another pound! Double the sausage, double the fun.
• **¼ cup all-purpose flour:** Our thickening buddy.
• **3-4 cups milk:** Again, whole milk for creaminess, but use what you have.
• **Salt and black pepper to taste:** Don’t be shy!

Step-by-Step Instructions

Alright, apron on, let’s do this! Remember, short and sweet steps – we’re not writing a novel here.

Casserole Time!

1. Preheat your oven to 350°F (175°C). Seriously, **don’t skip this part**. Grease a 9×13 inch baking dish like you mean it.
2. Brown that first pound of sausage in a large skillet over medium heat. Break it up as it cooks. Drain off any excess grease, because nobody wants a greasy casserole, right?
3. Tear or cut your bread into 1-inch cubes. Spread half of them evenly in the bottom of your prepared baking dish.
4. Sprinkle half of the cooked sausage and half of the shredded cheese over the bread layer. Repeat with the remaining bread, sausage, and cheese. Layering is key, people!
5. In a separate bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined. This is your magic custard.
6. Pour the egg mixture evenly over the layers in the baking dish. Make sure all those bread bits get soaked up.
7. Bake for 45-55 minutes, or until the casserole is set in the center and golden brown on top. A knife inserted near the center should come out clean.
8. Let it rest for 5-10 minutes after baking. This helps it set and makes for easier serving. Patience, young grasshopper!

Gravy Time!

1. While the casserole is baking (or even after, if you’re feeling ambitious), grab that second pound of sausage. Brown it in a large skillet over medium heat, breaking it up.
2. Once cooked, do **not** drain the grease this time! This is liquid gold for our gravy. Sprinkle the flour over the cooked sausage and grease. Stir continuously for 1-2 minutes, letting the flour cook and absorb the fat. This is called making a “roux,” fancy, right?
3. Gradually whisk in the milk, a cup at a time, making sure there are no lumps. Keep whisking as the gravy heats and thickens.
4. Bring it to a gentle simmer, then reduce heat to low and continue to cook for 5-10 minutes, stirring occasionally, until it reaches your desired thickness.
5. Season generously with salt and pepper to taste. Gravy needs its seasoning!

Common Mistakes to Avoid

Look, we all make mistakes. But let’s try to avoid *these* ones, shall we?

• **Not preheating the oven:** Rookie mistake! Your casserole won’t cook evenly, and you’ll end up with raw spots or a dried-out mess. **Always preheat!**
• **Over-mixing the eggs:** Whisk until combined, not until it’s a foamy frenzy. Gentle hands, people.
• **Draining grease for the gravy:** Seriously, don’t do it! That fat is essential for creating that rich, thick, delicious gravy. Unless you’re using super lean sausage, then you might need a tablespoon of butter or oil. But usually, **keep the grease**!
• **Not seasoning the gravy enough:** Gravy can be bland if you’re shy with the salt and pepper. Taste and adjust! It’s your gravy, own it.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we got options!

• **Meat Swap:** Not a sausage fan? Use cooked bacon, diced ham, or even ground turkey sausage for a lighter take. Or go vegetarian with sautéed mushrooms and spinach!
• **Cheese Change-Up:** Monterey Jack, Swiss, smoked gouda… go wild! Just make sure it’s a good melting cheese.
• **Bread Choices:** Croissants? English muffins? Biscuits? Absolutely! Just tear or cut them into pieces. Stale is still your friend here.
• **Spice it Up:** Add a pinch of red pepper flakes to the sausage for extra kick, or a dash of hot sauce to the egg mixture. **IMO**, a little heat never hurt anyone.
• **Veggies:** Sautéed onions, bell peppers, or spinach can easily be added to the casserole layer for extra nutrients and flavor.

FAQ (Frequently Asked Questions)

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

• **Can I make this the night before?** Heck yes! Assemble the casserole, cover it, and pop it in the fridge. Pull it out about 30 minutes before baking to take off the chill, then bake as directed. It’s a total game-changer for brunch.
• **What if I don’t have dry mustard?** No biggie! You can skip it, or add a tiny pinch of garlic powder or onion powder for a different flavor profile. It just adds a little je ne sais quoi.
• **My gravy is too thin/thick! Help!** Too thin? Simmer longer, or mix a tiny bit of cornstarch with cold water (a slurry) and whisk it in gradually. Too thick? Whisk in a splash more milk until it’s just right. You’re the boss of your gravy!
• **Can I use margarine instead of butter (for gravy, if needed)?** Well, technically yes, but why hurt your soul like that? Butter just tastes better, **FYI**. Trust me on this one.
• **How do I store leftovers?** Pop the casserole in an airtight container in the fridge for up to 3-4 days. Gravy too! They both reheat beautifully in the microwave or oven.
• **Can I freeze this?** You betcha! The baked casserole freezes well for up to 2-3 months. Thaw in the fridge overnight and reheat. I wouldn’t freeze the gravy separately, though, it can get a bit weird.

Final Thoughts

And there you have it, my friend! A breakfast casserole with sausage gravy that’s guaranteed to make your weekend (or weekday, I’m not judging) infinitely better. It’s comfort food at its finest, easy enough for a beginner, and impressive enough for guests. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make some deliciousness. You won’t regret it!