Go Back
- 1 pound breakfast sausage - 6 large eggs - 2 cups whole milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup shredded sharp cheddar cheese - 1 cup diced bell peppers - 1 cup diced tomatoes - 8 slices cubed bread - Fresh parsley {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a skillet, cook 1 pound of breakfast sausage over medium heat. Break it apart as it cooks. Stir it until it is brown and fully cooked, about 6-8 minutes. If there is extra fat, drain it carefully. - In a large bowl, crack 6 large eggs. Pour in 2 cups of whole milk. Whisk them together until smooth. - Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well until all is combined. - To the egg mixture, fold in the cooked sausage, 1 cup of diced bell peppers, 1 cup of diced tomatoes, and 1 cup of shredded sharp cheddar cheese. Use a spatula to ensure everything is mixed well. - Gently incorporate 8 slices of cubed bread into the mixture. Make sure each piece is coated with the egg mix. - Grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking. - Pour the sausage and egg mixture into the dish. Spread it evenly with your spatula. - Bake in the preheated oven for 30-35 minutes. The center should be firm, and the top should be golden brown. - Once done, let the casserole cool for about 5 minutes. Cut it into squares and serve hot. - For a burst of color and flavor, garnish with fresh chopped parsley. To make your casserole fluffy, use fresh bread. Stale bread can make it dense. I recommend using sourdough or whole wheat for great texture. For the best results, cube the bread and let it sit out for a bit. This allows it to dry slightly, which helps absorb the egg mixture without becoming soggy. To avoid soggy bread, do not add too much milk or egg mixture. Make sure each bread piece gets coated, but don’t soak them. If you see the mixture pooling, use a spatula to gently push it back into the egg mix. Adding spices can elevate your dish. Try a pinch of cayenne pepper for heat. You can also add fresh herbs like thyme or basil for more depth. If you want a real kick, drizzle hot sauce or sriracha over the top before serving. This adds a nice contrast to the creamy egg and sausage layers. Use a 9x13 inch baking dish for even cooking. This size ensures your casserole bakes through perfectly. A glass dish helps you monitor browning. If you prefer, a metal pan can give you a nice crisp edge. A good spatula is key for mixing. I suggest using a silicone spatula. It won’t scratch your bakeware, and it’s great for folding in the ingredients without breaking them apart. Pro Tips Choose Quality Sausage: Select a breakfast sausage that you enjoy, as its flavor will dominate the dish. Look for varieties that are seasoned well for a tastier bake. Veggie Variations: Feel free to mix in other vegetables such as spinach, mushrooms, or zucchini to enhance the nutritional value and add flavor. Cheese Options: Experiment with different types of cheese, like pepper jack for a spicy twist or feta for a Mediterranean flair. Make Ahead: Prepare the mixture the night before and refrigerate it, so you can simply bake it in the morning for a quick and satisfying breakfast. {{image_4}} You can easily change the sausage in this recipe. Try using turkey sausage or a vegetarian option. Both can add unique flavors. For cheese, switch to mozzarella or pepper jack. These cheeses melt well and give a tasty twist. If you want to cut fat, use low-fat milk instead of whole milk. This small change makes a big difference. For bread, look for gluten-free options if needed. You can still enjoy this dish without gluten. Adding seasonal vegetables can make this casserole even better. Spinach or zucchini are great choices. They add color and nutrients. For a holiday twist, think about using pumpkin spice. It brings warmth and a special flavor to your breakfast. To store leftovers in the fridge, let the casserole cool first. Once it cools, slice it into squares. Place the squares in an airtight container. Use a container that fits the size of your leftovers. This keeps them fresh and tasty. You can store leftovers for up to four days in the fridge. To freeze the casserole, let it cool completely. Then, wrap individual squares in plastic wrap. Place them in a freezer-safe bag or container. Be sure to label the bag with the date. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat in the oven or microwave. To keep the taste great, cover it while reheating. For the best taste, reheat one square at a time. Put it on a plate and cover it with a damp paper towel. Microwave it for about one minute. Check if it’s warm all the way through. If not, heat for another 15 seconds. Leftovers last up to four days in the fridge. Enjoy your tasty breakfast any day! Yes, you can prep this casserole the night before. Cook the sausage and mix the egg mixture as usual. Then, combine all the ingredients in the baking dish and cover it. Place it in the fridge overnight. In the morning, just bake it straight from the fridge. This saves you time and makes breakfast easy. You’ll know the casserole is done when the center is firm. The top should be golden brown, and a toothpick should come out clean when you poke it. This usually takes about 30-35 minutes in the oven. Keep an eye on it to avoid overcooking. Absolutely! You can use any bread you like. Sourdough, whole wheat, or even gluten-free bread works well. Just make sure to cube it into small pieces. This helps it soak up all the tasty egg mixture. Yes, you can change the spice levels to suit your taste. If you like it spicier, add some hot sauce or extra black pepper. If you prefer a milder flavor, reduce the spices or omit them. Cooking is all about what you enjoy! This casserole recipe combines tasty sausage, eggs, and spices to create a hearty meal. You can customize it with different veggies, cheeses, or breads for variety. Remember to follow the steps for baking and serving. Storing leftovers properly ensures you enjoy it later. Feel free to adjust spices and make it your own. This dish is perfect for breakfast or any time you need comfort food. Enjoy cooking and share your delicious results!

Hearty Sausage & Egg Breakfast Bake

A delicious and filling breakfast casserole featuring sausage, eggs, and cheese, perfect for feeding a crowd.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound breakfast sausage (bulk variety or casings removed)
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1 cup diced bell peppers (mix of red, green, and yellow)
  • 1 cup diced tomatoes (fresh or canned, well-drained)
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 8 slices bread (cubed, any variety such as sourdough or whole wheat)
  • to taste fresh parsley, finely chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
  • In a spacious skillet set over medium heat, add the breakfast sausage. Use a wooden spoon to break the sausage apart as it cooks. Sauté until the sausage is browned and fully cooked through, approximately 6-8 minutes. If there’s excess fat, carefully drain it from the skillet without losing the sausage.
  • In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together until well blended. Then add the garlic powder, onion powder, smoked paprika, salt, and black pepper, continuing to whisk until all ingredients are smoothly combined.
  • To the egg mixture, incorporate the cooked sausage, diced bell peppers, diced tomatoes, and shredded cheddar cheese. Use a spatula to gently fold in the cubed bread, ensuring that each piece is coated with the egg mixture and all ingredients are evenly distributed.
  • Prepare a 9x13 inch baking dish by greasing it with cooking spray or a thin layer of butter to prevent sticking. Pour the sausage and egg mixture into the dish, spreading it out evenly with the spatula.
  • Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is firm in the center, and the top is beautifully golden brown.
  • Once baked, allow the casserole to cool for about 5 minutes. Cut into squares and serve hot, garnished with a sprinkle of fresh chopped parsley for a burst of color and flavor.

Notes

This hearty breakfast bake pairs well with fresh fruit or a side of crispy bacon for an extra special breakfast spread.
Keyword breakfast, casserole, eggs, sausage