Hearty Sausage & Veggie Breakfast Casserole
This hearty breakfast casserole is packed with savory sausage, fresh vegetables, and cheesy goodness, perfect for feeding a crowd or for meal prepping. Enjoy a delicious and easy-to-make breakfast that will keep you full and satisfied.
Equipment
- 9x13 inch baking dish
- Skillet
- Large bowl
- Whisk
- Aluminum foil
Ingredients
Main Ingredients
- 10-12 slices stale bread, cubed (challah or brioche recommended for richness)
- 1 pound breakfast sausage, cooked and crumbled
- 12 large eggs, beaten
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- garlic powder (optional) Pinch of
- dried mustard (optional) Pinch of
Instructions
Preparation
- Lightly grease a 9x13 inch baking dish and spread the cubed stale bread evenly over the bottom.
- In a skillet, cook the breakfast sausage until browned and crumbled; drain any excess grease. Sauté the chopped onion and bell pepper in the same skillet until softened.
- Scatter the cooked sausage, sautéed onion, and bell pepper over the bread cubes in the baking dish.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and optional seasonings until well combined.
- Pour the egg mixture evenly over the bread and sausage layers, ensuring all the bread is moistened.
- Sprinkle 1 1/2 cups of the shredded cheese over the top.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the liquid.
Baking
- Preheat your oven to 375°F (190°C) when ready to bake.
- Remove the casserole from the refrigerator, uncover, and let sit at room temperature for 15-20 minutes.
- Sprinkle the remaining 1/2 cup of shredded cheese over the casserole.
- Bake for 50-60 minutes, or until the casserole is set in the center and golden brown on top.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, prepare the casserole the night before so the bread has ample time to absorb the egg mixture, resulting in a more custardy texture. If the top browns too quickly during baking, loosely tent it with aluminum foil to prevent burning.