Sausage Brunch Bake
Savory sausage egg and cheese breakfast casserole baked with bread cubes and vegetables for an easy brunch
PRINT PINServings 8
INGREDIENTS
Meat and Vegetables
- 1 lb breakfast sausage
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 2 cloves garlic minced
- 1 tbsp olive oil if needed.
Egg Custard
- 8 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard optional
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional.
Assembly
- 6 cups day old bread cubes
- 2 cups sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded optional
- cooking spray or 1 tbsp butter for greasing
- sliced green onions for garnish optional.
INSTRUCTIONS
Prep and Cook Filling
- Preheat oven to 350 F and grease a 9x13 inch baking dish. Brown sausage in a large skillet over medium heat breaking into crumbles then add onion and bell pepper and cook until softened then add garlic and cook briefly then drain excess grease.
Assemble and Bake
- Add bread cubes to the baking dish and spread evenly then top with sausage mixture and sprinkle with cheese. Whisk eggs milk mustard and seasonings until smooth then pour evenly over the casserole and press lightly so bread absorbs liquid then rest 10 minutes. Bake until center is set and a knife comes out clean and the internal temperature reaches 160 F about 45 to 55 minutes then rest 10 minutes before slicing and garnish as desired.
Notes
1. Use day old bread for best texture. Make ahead by assembling and refrigerating up to 12 hours then bake as directed adding 5 to 10 minutes if cold. Substitute frozen shredded hash browns for bread using 4 cups and reduce milk to 1.5 cups. Swap cheddar for pepper jack or Swiss and add spinach or mushrooms if desired
Nutrition
Calories: 420kcal | Carbohydrates: 24g | Protein: 24g | Fat: 26g