Breakfast Casserole
A hearty and customizable baked dish combining eggs, bread, and various ingredients, perfect for busy mornings or special occasions.
Equipment
- 9x13 inch baking dish
- large skillet
- mixing bowl
Ingredients
Essential Ingredients
- 1 lb breakfast sausage crumbled
- 1 cup diced bell peppers red and green
- 1 cup diced onion
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups cubed bread preferably day-old
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the crumbled breakfast sausage over medium heat for 5-7 minutes until browned. Drain excess fat.
- Add diced bell peppers and onion to the skillet and sauté for 3-4 minutes until softened. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs and milk until smooth. Add salt, pepper, garlic powder, and onion powder, and mix well.
- In a greased 9x13 inch baking dish, layer cubed bread, followed by the sausage and vegetable mixture, and half of the cheddar cheese.
- Pour the egg mixture evenly over the layers, ensuring all bread is soaked. Top with remaining cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until set and golden.
- Let cool for a few minutes before slicing into squares and serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in the microwave or oven.