Breakfast Casserole
450kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 pound bulk breakfast sausage
- 1 medium yellow onion finely diced
- 1 red bell pepper finely diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard powder
- 6 cups cubed day-old bread about ½-inch pieces
- 2 cups shredded sharp cheddar cheese divided
Equipment
- 9x13-inch baking dish
- Large skillet
- spatula
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with the 1 tablespoon of unsalted butter.
- In a large skillet over medium-high heat, cook 1 pound of bulk breakfast sausage, breaking it up with a spoon until it is browned and no longer pink, which should take about 8-10 minutes. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of drippings in the skillet.
- Add the finely diced yellow onion and red bell pepper to the skillet with the drippings. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
- In a large mixing bowl, whisk together the 8 large eggs, 2 cups of whole milk, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dry mustard powder until the mixture is completely smooth and uniform.
- Spread the 6 cups of cubed bread evenly in the bottom of the prepared baking dish. Top with the cooked sausage and sautéed vegetable mixture. Sprinkle 1 ½ cups of the shredded cheddar cheese over the top.
- Slowly and evenly pour the egg mixture over the contents in the baking dish, ensuring all the bread is moistened. Gently press down on the top with a spatula to help the bread absorb the liquid. Let the dish stand for 10 minutes so the bread can soak up the custard.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Bake in the preheated oven for 45-55 minutes, or until the casserole is puffed, the center is fully set (doesn't jiggle when shaken), and the top is a deep golden brown.
- Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before slicing and serving. This allows the layers to set for clean cuts.
Nutrition
Calories450kcalCarbohydrates20gProtein25gFat30gSaturated Fat13gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol250mgSodium900mgPotassium350mgFiber1gSugar6gVitamin A800IUVitamin C25mgCalcium300mgIron2.5mg
Notes
Let the casserole stand for 10 minutes after adding the egg mixture to allow the bread to soak up the custard before baking.