Here’s a hearty, family-favorite Sausage and Egg Breakfast Casserole—perfect for weekends, holidays, or make-ahead breakfasts 🍳🥓
🍳 Sausage and Egg Breakfast Casserole
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1½ cups milk
- Salt & black pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded cheddar cheese (or Colby-Jack)
- 3 cups frozen hash browns (thawed) or cubed bread
- Optional add-ins:
- Diced bell peppers
- Onions
- Mushrooms
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook sausage in a skillet until browned. Drain excess grease.
- Spread hash browns (or bread) evenly in the baking dish.
- Top with cooked sausage and optional vegetables.
- Sprinkle cheese evenly over the top.
- In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour egg mixture over everything.
- Bake 40–45 minutes, until eggs are set and top is lightly golden.
- Rest 5–10 minutes before serving.
🌟 Make-Ahead Option
- Assemble casserole, cover, and refrigerate overnight.
- Bake the next morning, adding 5–10 extra minutes.
Variations
- Low-carb: skip hash browns and add more eggs & cheese
- Spicy: use hot sausage or add jalapeños
- Southwestern: add green chiles and pepper jack cheese
- Biscuits & gravy style: add biscuit pieces and a drizzle of sausage gravy
If you want, I can also share a crockpot version, keto-friendly version, or mini muffin-tin casseroles 😊
