Sausage Breakfast Casserole
A savory make-ahead casserole with sausage, bread, and cheese baked in a creamy egg custard.
Ingredients
- 1 lb ground pork sausage 450 g
- 1 medium red bell pepper finely diced
- 8 slices hearty white bread cut into 1-inch cubes, about 6 cups
- 6 large eggs
- 1 1/2 cups whole milk 360 ml
- 1 can condensed cream of mushroom soup 10.5 oz / 298 g
- 1 1/2 cups shredded sharp Cheddar cheese divided, 170 g
- 1/2 tsp ground black pepper
- Butter or cooking spray for greasing the dish
- Chopped green onions for garnish, optional
Instructions
- Grease a 13x9-inch baking dish. Spread the bread cubes in an even layer on the bottom.
- In a large skillet over medium-high heat, cook the sausage and diced red bell pepper until the sausage is browned and cooked through, about 8-10 minutes. Use a spoon to break up the meat as it cooks. Drain off any excess fat.
- Spoon the cooked sausage and pepper mixture evenly over the bread cubes in the baking dish.
- In a large bowl, whisk together the eggs, milk, condensed soup, and black pepper until well combined. Stir in 1 cup of the shredded cheddar cheese.
- Pour the egg mixture evenly over the sausage and bread layers. Sprinkle the remaining 1/2 cup of cheese on top.
- Cover the dish with plastic wrap or a lid and refrigerate for at least 1 hour, or overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the cover from the baking dish.
- Bake for 50-55 minutes, or until the center is set and the top is golden brown. The casserole is done when a knife inserted into the center comes out clean and the internal temperature reaches 160°F (71°C).
- Let the casserole rest for 10 minutes before slicing and serving. Garnish with chopped green onions, if desired.
Notes
Food Safety: Ensure the casserole is cooked to a safe internal temperature of 160°F (71°C) as it contains ground meat and eggs.
Make-Ahead: This dish is designed to be prepared in advance. Chilling it overnight allows the bread to fully absorb the egg custard, resulting in a better texture.
Bread Choice: Using slightly stale or toasted bread helps prevent the casserole from becoming soggy.
Variations: Feel free to add other cooked vegetables like sautéed onions or mushrooms with the sausage.