Hey there, friend! So, let me tell you about my go-to breakfast dish that’s been a lifesaver on lazy weekends or when family pops in unexpectedly—my Classic Breakfast Sausage and Egg Casserole. It reminds me of those cozy mornings when we’d all gather around the kitchen, sipping coffee and waiting impatiently for the oven to work its magic. And, not to sound too dramatic, but the smell is like a warm hug!
Why You’ll Love This Dish
I whip up this casserole when I need something hearty that keeps everyone satisfied—especially when there’s a gang of hungry faces around. My family goes crazy for it because it’s like breakfast all rolled into one dish (and who doesn’t love less washing up?). Plus, it’s super forgiving; once, I accidentally added extra cheese and, well, it was a happy accident!
What You’ll Need
- 1 pound sausage (I sometimes use turkey sausage when I’m feeling health-conscious)
- 8 eggs (fresh farm eggs make it even better!)
- 2 cups milk (any type works, but whole milk gives a creamier texture)
- 1 teaspoon salt (a pinch more if you’re using unsalted sausage)
- 1/2 teaspoon pepper
- 6 slices bread, cubed (my grandmother always insisted on sourdough)
- 2 cups shredded cheddar cheese (or whatever cheese you fancy, really)
How to Make It
Start by preheating your oven to 350°F (175°C). Cook the sausage in a skillet over medium heat until it’s brown and crumbly. While that’s cooking, whisk together the eggs, milk, salt, and pepper in a large bowl. This is where I usually take a quick taste—just to make sure the seasoning’s right (wink).
Next, grab a baking dish and scatter the bread cubes across the bottom. Layer the cooked sausage over the bread and then pour the egg mixture all over the top. Sprinkle the cheese like it’s confetti (because really, can you ever have too much cheese?).
Bake it for about 30-40 minutes, but keep an eye on it. You want it set and slightly golden. If it looks a bit funky or wobbly halfway, don’t worry—just let it keep going. It’s one of those dishes that looks a bit questionable before it’s fabulous.
Some Notes From My Kitchen
Through trial and error, I’ve found that letting the bread soak in the egg mixture for a few minutes before baking really makes a difference. And if you’re out of cheese (it happens!), a dollop of cream cheese can add a nice tangy twist.
Fun Variations
I’ve tried adding mushrooms and spinach once—delish! But, my attempt at adding pineapple was a bit too adventurous (lesson learned). You could also swap the sausage for bacon if you’re feeling fancy.
What If I Don’t Have the Right Equipment?
No baking dish? No problem. Use any oven-safe pan you’ve got on hand. I’ve even used a cast-iron skillet—it adds a rustic vibe!
How to Store Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day! You can reheat it in the microwave, but I think it tastes even better the next day when the flavors have melded together.
How I Serve This Up
Our family tradition is to serve it with a side of fresh fruit and coffee. But a small salad could also add a nice crunch if you’re balancing the rich flavors.
Lessons I’ve Learned
I once tried rushing the baking by cranking up the heat—big mistake! The edges cooked too fast and the middle was still jiggly. Patience is key (a lesson I’m still learning in life!).
FAQs I’ve Been Asked
Can I make this ahead of time? Absolutely! Prepare it the night before and let it sit in the fridge. Just pop it in the oven the next morning.
Is there a way to make it dairy-free? Yep! Just use almond milk and skip the cheese. It’s still super tasty.
Can I freeze it? You bet! Wrap it well and it’ll last a couple of months in the freezer. Defrost overnight in the fridge before reheating.