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Sausage Breakfast Casserole

Sausage Breakfast Casserole
  • Category

    Breakfast and Brunch

  • Cusine

    American

Ingredients

1 pound Italian pork sausage

10 large eggs, beaten

4 cups whole milk

1 teaspoon dry mustard

1/4 teaspoon onion powder

1 teaspoon kosher salt

Fresh ground pepper to taste

5 cups cubed day old bread , cut into 3/4-inch to 1 inch-wide cubes

2 cups shredded sharp cheddar cheese

1/2 cup sliced mushrooms

1/2 cup peeled, cored, chopped tomatoes

Directions

Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides. As you cook the sausage, you can break up the larger chunks into smaller crumbles . When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat. In a large bowl whisk together the eggs, milk, dry mustard, onion powder, salt and pepper.

Place the cubed bread in a well-buttered 9x13 inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg milk mixture evenly over the bread and cheese.

At this point, the casserole can be covered and chilled in the fridge until ready to bake and serve, up to overnight. If baking immediately, let the casserole sit for 10 minutes before putting in the oven (to give the bread a chance to absorb the milk-egg mixture.

When ready to cook, preheat the oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if the top begins to brown too quickly.

Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.