The savory taste of ground breakfast sausage, onions, and cheese sprinkled between layers of buttered bread makes this breakfast casserole recipe simply the best! Like a breakfast sandwich in casserole form, this delicious dish has been a favorite in our house for years.
This recipe was one of my moms’ and a family favorite! Clocking early morning hours on the farm(especially on cold winter days) wasn’t all too bad knowing that you were going to come into the house to this warm and hearty breakfast. Mom would even customize the dishes. Making different kinds and leaving one simple for those who didn’t like onions. She’s simply the best! This casserole has continued to bring our family together over endless great breakfasts and I hope that it can do the same for yours too!
How to make a Breakfast Casserole
This breakfast casserole recipe is three parts. Preparing the ingredients, layering, and then baking. It’s a breakfast lasagna of sorts!
Brown your sausage until no longer pink, drain grease and let it cool. Then combine it with the chopped onion and shredded cheddar cheese in a medium bowl. Set this aside.
In a separate bowl, whisk together the milk, eggs, and salt and pepper. Salt and pepper are to taste. I like to do a dash of salt to 3-5 dashes of pepper.
Butter your 12 slices of sandwich bread. We use wheat bread in our house but my mom always used white. Your choice!
Grease the 9×13-inch baking dish with cooking spray. The first layer is 6 slices of bread butter-side up that cover the bottom of the dish entirely. Sometimes you have to get creative and squish the bread to make that single layer. Then unwrap and add the slice cheese on top of the buttered pieces of bread. Next, sprinkle half of the sausage mixture evenly on top of the slices of cheese.
Layer two is a repeat of the bread butter-side up followed by sprinkling the remaining ground sausage mixture.
Lastly, pour the milk and eggs over the entire dish evenly. Then add an extra sprinkle of shredded cheddar cheese if desired. Who doesn’t like a tad more cheese?
Cover the dish with plastic wrap and refrigerate overnight. In the morning, take off the plastic, recover with tin foil, and bake at 350 Degrees Fahrenheit for 1 hour and 15 minutes. The middle of the casserole should be just firm. If the breakfast casserole appears soggy take off the foil and bake for additional 10 minutes. Broil for 3-5 minutes to brown the top.
Cool for 5-10 minutes. This will allow the casserole to set up nicely to serve. Serve with rolls, fresh fruits or other breakfast or brunch favorites.
Other Breakfast Ideas
You can make these amazing and easy crepes while you wait for your casserole to bake! Light, airy, and with a touch of sweetness, these crepes are not only easy but delicious too. Plus, since you prep your batter and berries the night before, you can be ready to make warm crepes at any moment!
This Lemon Poppy Seed Bread recipe leaves you with a refreshing and light lemon-flavored bread that’s perfectly sweet. Plus it’s a quick and easy option for a brunch date or extra lunch side.
Try out these rolls! Make them the day before and have a perfect complement to your breakfast casserole. Perfectly fluffy rolls swirled with cinnamon, syrup, and sugar is the basic make-up of this mashed potato cinnamon rolls recipe. What you wouldn’t guess is that mash potatoes are what keeps these rolls light and airy. Then, when you top these cinnamon rolls with our sweet buttercream icing, it’s literally heaven!
Want another casserole to try? A little different but just as tasty! Ground breakfast sausage browned with peppers and onions, and then mixed with hash browns, eggs, and Bisquick is the basic idea behind this incredibly delicious but seriously easy breakfast bake recipe!
- 12 slices sandwhich bread wheat or white
- ½ cup butter
- 6 slices America cheese Krafts singles
- 1 pound breakfast sausage
- ½ cup onion chopped
- 2 cups shredded cheddar cheese
- 8 eggs
- 2 cups milk
- salt and pepper to taste
- Spray your 9×130-inch baking dish with cooking spray.
- Brown your breakfast sausage in a skillet until longer pink. Drain the grease.
- Once the sausage is cool. In a medium bowl, combine the sausage, chopped onion, and shredded cheese. Set it aside.
- Combine the milk, eggs, and salt and pepper in a medium bowl. I prefer a dash of salt and 3-5 dashes of pepper. Whisk and set that aside.
- Now butter one side of each of the pieces of bread. Make a single layer across the bottom of the baking dish using 6 pieces of bread butter-side up.
- Unwrap and place a slice of cheese on top of each of the pieces of bread in the baking dish. Then sprinkle half of the sausage mixture on top of the sliced cheese.
- Add a second layer of bread. Buttered-side up. Sprinkle with the remaining sausage mixture on top.
- Pour the milk and egg mixture over top of the entire dish evenly. Add an extra sprinkling of shredded cheddar cheese if desired.
- Cover the dish with plastic wrap and refrigerate overnight. In the morning, take off the plastic wrap and recover with foil. Bake at 350°F for 1 hour 15 minutes. Uncover, Broil for 3-5 minutes until top browns. Cool for 5-10 minutes giving the casserole time to set up.
- You can substitute the breakfast sausage and onion for your favorite breakfast meats and vegetables like ground beef or bacon and peppers or mushrooms.
- If your dish is still soggy when done baking you can lay a piece of foil flat over top the dish to prevent it from browning but still allowing it to cook through and boil off excess moisture.
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