Sausage Breakfast Casserole

Here’s a detailed, reliable sausage breakfast casserole recipe with clear step-by-step instructions.

---

Ingredients

Main:

• 1 lb (450 g) breakfast sausage (pork or turkey)
• 6 large eggs
• 2 cups milk (whole milk preferred for richness)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dry mustard (optional, but adds depth)
• 4 cups cubed bread (day-old bread works best; white, sourdough, or sandwich bread)
• 2 cups shredded cheese (cheddar is classic; you can mix with mozzarella or Monterey Jack)

Optional add-ins:

• ½ cup chopped onion
• ½ cup chopped bell peppers
• ½ cup cooked mushrooms
• ¼ teaspoon paprika or chili flakes for slight heat

---

Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowl
• Whisk

---

Step-by-Step Directions

Step 1: Prepare the sausage

1. Heat a skillet over medium heat.
2. Add the sausage and cook until fully browned, breaking it into crumbles as it cooks.
3. If using onions or peppers, add them during the last few minutes of cooking.
4. Drain excess grease and set aside.

---

Step 2: Prepare the bread base

1. Lightly grease your baking dish.
2. Spread the cubed bread evenly across the bottom.

---

Step 3: Layer the casserole

1. Sprinkle the cooked sausage evenly over the bread.
2. Add shredded cheese evenly on top.

---

Step 4: Make the egg mixture

1. In a large bowl, whisk together:
   • Eggs
   • Milk
   • Salt
   • Pepper
   • Dry mustard (if using)
2. Mix until smooth and well combined.

---

Step 5: Combine

1. Pour the egg mixture evenly over the bread, sausage, and cheese.
2. Press down gently with a spoon or spatula so the bread absorbs the liquid.

---

Step 6: Chill (recommended)

• Cover and refrigerate for at least 2 hours, preferably overnight.
  This allows the bread to fully soak and improves texture.

---

Step 7: Bake

1. Preheat oven to 350°F (175°C).
2. Remove casserole from the fridge and let it sit at room temperature for about 15–20 minutes.
3. Bake uncovered for 45–55 minutes, or until:
   • The center is set
   • The top is golden brown
4. If it browns too quickly, loosely cover with foil.

---

Step 8: Rest and serve

1. Let the casserole rest for 10 minutes after baking.
2. Slice into portions and serve warm.

---

Tips for Best Results

• Use slightly stale bread so it absorbs the egg mixture better.
• Don’t skip resting time after baking; it helps the casserole firm up.
• You can substitute sausage with chicken sausage or omit for a vegetarian version (add more vegetables instead).
• For extra flavor, add a small amount of garlic powder or herbs like thyme.

---

Make-Ahead and Storage

• Make-ahead: Assemble the night before and refrigerate.
• Refrigeration: Store leftovers in the fridge for up to 4 days.
• Freezing: Freeze baked casserole for up to 2 months. Reheat in oven at 325°F until warmed through.