Make-Ahead Sausage Breakfast Dinner
Make-ahead sausage breakfast dinner casserole with eggs, bread, and cheese baked until golden
PRINT PINServings 8
INGREDIENTS
Sausage and Veg
- 1 lb breakfast sausage
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 2 tsp garlic minced
- 1 tbsp olive oil.
Casserole Base
- 6 cups day old bread cubes
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups whole milk
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped green onions optional.
Pan
- 1 tbsp butter or cooking spray.
INSTRUCTIONS
Prep and Assemble
- Grease a 9x13 inch baking dish with butter or cooking spray
- add bread cubes in an even layer
- brown sausage in a skillet over medium heat until cooked through and break into crumbles
- add onion and bell pepper and cook until softened then stir in garlic for 30 seconds
- spread sausage mixture over bread and sprinkle with cheddar cheese
- whisk eggs milk sour cream Dijon salt pepper paprika and red pepper flakes until smooth then pour evenly over the casserole and gently press bread down to soak
- cover and refrigerate at least 8 hours or up to 24 hours.
Bake and Serve
- Remove casserole from refrigerator while oven heats to 350 degrees F
- bake covered for 30 minutes then uncover and bake 15 to 20 minutes until the center is set and the top is lightly browned
- rest 10 minutes then garnish with green onions if using and serve.
Notes
1. Use day old bread for best texture; swap cheddar for pepper jack mozzarella or a blend; replace pork sausage with turkey sausage or plant based sausage; add mushrooms or spinach and sauté until moisture cooks off; for freezing bake and cool then wrap and freeze up to 2 months and reheat covered at 350 degrees F until hot
Nutrition
Calories: 420kcal | Carbohydrates: 23g | Protein: 24g | Fat: 26g