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This hearty sausage and egg casserole has been my weekend breakfast solution for years. Perfect for feeding a crowd or meal prepping breakfasts for busy mornings, this versatile dish always delivers delicious results with minimal effort.
I first created this recipe when hosting my in laws for Christmas morning. The ability to prep it the night before saved my sanity, and now it's requested at every family gathering.
Ingredients
- Breakfast sausage: Brings savory richness and protein. Choose your preferred type from mild breakfast to spicy Italian for varied flavor profiles
- Large eggs: Create the custardy base. Farm fresh eggs provide the richest color and flavor
- Milk: Adds creaminess. Whole milk creates the best texture but any variety works
- Shredded cheese: Melts beautifully throughout. Sharp cheddar offers classic flavor but experiment with pepper jack or gruyere for variation
- Bread cubes: Optional but adds wonderful texture. Day old bread works perfectly here
- Salt and black pepper: Balance the flavors. Kosher salt provides clean seasoning
- Garlic powder: Adds depth without overpowering. Use fresh minced garlic for more intense flavor
- Smoked paprika: Contributes subtle smokiness. Spanish varieties offer the most authentic flavor
- Bell peppers: Optional but add color and freshness. Mix red green and yellow for visual appeal
- Chopped spinach: Optional but sneaks in nutrition. Baby spinach has the mildest flavor
- Diced onions: Optional but create aromatic foundation. Sweet onions provide flavor without sharpness
Step-by-Step Instructions
- Prepare the Sausage:
- Cook sausage in a large skillet over medium heat for 7 to 8 minutes until fully browned with no pink remaining. Break it into small crumbles with a wooden spoon as it cooks for even distribution throughout the casserole. Drain thoroughly on paper towels to prevent excess grease from making the casserole soggy.
- Mix the Egg Mixture:
- Crack eggs into a large bowl and whisk vigorously for about 30 seconds until completely combined and slightly frothy. Pour in the milk while continuing to whisk to create a smooth mixture. Add salt pepper garlic powder and smoked paprika blending thoroughly to ensure even flavor distribution throughout the casserole.
- Assemble the Casserole:
- Spray a 9x13 inch baking dish generously with nonstick cooking spray. Spread the cooked sausage in an even layer across the bottom. If using bread cubes scatter them evenly over the sausage they will absorb the delicious flavors. Sprinkle shredded cheese across the top followed by any optional vegetables distributing them evenly. Slowly pour the egg mixture over everything allowing it to seep between all ingredients.
- Bake to Perfection:
- Place the casserole on the middle rack of your preheated 375°F oven. Bake for 30 to 40 minutes checking occasionally. The casserole is done when the center is set and no longer jiggles when gently shaken and the top has turned a beautiful golden brown. If the top browns too quickly cover loosely with foil.
- Cool and Serve:
- Remove from oven and allow to rest for 5 minutes. This resting period helps the casserole set properly making it easier to slice into clean portions. Use a sharp knife to cut into squares and serve warm.
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The smoked paprika is my secret ingredient in this recipe. I discovered its transformative power after a culinary trip to Spain where I learned it adds depth that regular paprika simply cannot match. My family now notices immediately if I try to substitute it with something else.
Make Ahead Instructions
This casserole shines as a make ahead meal. Simply follow all preparation steps but stop before baking. Cover the assembled casserole tightly with plastic wrap and refrigerate overnight for up to 24 hours. When ready to bake remove from refrigerator and let sit at room temperature for 15 minutes while your oven preheats. You may need to add an extra 5 to 10 minutes to the baking time when cooking from cold.
Storage and Reheating
Once cooled completely cut leftover casserole into individual portions and store in airtight containers in the refrigerator for up to 4 days. For longer storage freeze portions wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat microwave individual portions for 1 to 2 minutes or warm in a 350°F oven for about 10 minutes until heated through.
Dietary Adaptations
This versatile recipe easily accommodates dietary needs. For a gluten free version simply omit the bread cubes or use certified gluten free bread. To make it dairy free substitute unsweetened almond or oat milk for regular milk and use your favorite dairy free cheese alternative. For a vegetarian option replace the sausage with a plant based alternative or sautéed mushrooms which provide similar umami flavor and satisfying texture.
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes, you can assemble the casserole the night before, cover it, and refrigerate. Bake it fresh the next morning.
- → What type of sausage works best?
Breakfast sausage, Italian sausage, or even spicy varieties work well, depending on your flavor preference.
- → Can I freeze leftovers?
Absolutely! Store leftovers in an airtight container in the freezer for up to 2 months. Reheat in the oven or microwave.
- → Are the bread cubes necessary?
No, the bread cubes are optional. They add texture, but you can skip them for a gluten-free option or lighter dish.
- → What other vegetables can I add?
Feel free to mix in diced tomatoes, mushrooms, or zucchini for extra flavor and nutrients.
- → How do I know when it’s done baking?
The casserole is done when the center is set and an inserted toothpick comes out clean, with the top golden brown.