Breakfast Casserole
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.
Servings 8
Ingredients
- 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
Instructions
- Spray your 9x130-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.
Notes
- 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.