What can beat the smell of a homemade meal first thing in the morning? Likely, not many things: From eggs and bacon to pancakes or French toast, homemade breakfasts are just unbeatable. However, thinking of cooking a whole casserole for breakfast may sound super troublesome for many people. That's why this recipe isn't only very easy to make, but also you can make it the day before and completely forget about it until breakfast time approaches.
This casserole is simple, yet packed with all our favorite flavors!
Breakfast sausage casserole
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Cooktop Cove
Preparation time: 20 minutes + setting time (2 hours to overnight)
Total time: 1 hour and 20 minutes (+ setting time)
Serves: 6-8
Ingredients10 slices of white bread, torn into small pieces
1 pound of spicy sausage meat
4 scallions, trimmed and roughly chopped
1 green bell pepper, cut in 1/2 pieces
10 eggs
2 cups of whole milk
1 tablespoon of ground mustard
1 tablespoon of Worcestershire sauce
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of dry basil
2 cups of shredded blend cheese
Directions1. In a large skillet, cook the sausage meat, trying to break it up evenly as it cooks. Once the meat starts to brown, add the bell pepper and continue until the meat is cooked through. Right before removing it from the heat, add the chopped scallions.
2. In a large bowl, whisk your eggs, milk, mustard, Worcestershire, 1 cup of the cheese, basil, salt, and pepper together. Set aside.
3. Grease a 9x13 casserole pan and cover the bottom of it with the bread pieces. Add the sausage meat and, finally, cover with the eggs and milk mixture. Top with the remaining cup of cheese.
4. Cover the casserole with plastic wrap and let it set in the fridge for at least a couple of hours, but preferably overnight.
5. Preheat your oven to 350 Fahrenheit and bake your casserole for around an hour, or until the cheese is golden and bubbly.
Pro tip: Not a fan of sausage or any of the ingredients? No problem at all. Breakfast casseroles are extremely versatile. Feel free to substitute the ingredients and adjust them to your liking. Just a word of advice for the veggie lovers out there. If you're going to add a vegetable like zucchini or maybe tomato slices, you may have to adapt the cooking time, since the water inside them will mess with the egg cooking process.
