Egg and Sausage Breakfast Casserole
This is a very basic version of the popular breakfast or brunch casseroles that are prepared the night before baking and serving. I wanted to give you a starting point that you can take in any direction. I usually add chopped onions and peppers that I sauté after the sausage, as well as dried herbs. Bacon or ham can be substituted for the sausage and other cheese can replace the cheddar. This recipe works very well on a buffet or at a potluck event, where it will serve more people, because it is equally delicious hot or warm, and is still good at room temperature.
- 1 pound bulk breakfast sausage (can use link sausage with casing removed)
- 6 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- Salt and pepper to taste
- 1 cup grated sharp or extra sharp cheddar cheese
- 6 cups fresh or day old 1/2 to 3/4-inch bread cubes
Spray a 13x9x2-inch baking dish with cooking spray. Heat a 10-inch skillet over medium-high heat. Add the sausage and cook until lightly browned and cooked through, breaking apart the large clumps as it cooks. Drain on paper towels and cool. In a large bowl, whisk the eggs. Add the milk, mustard, salt and pepper; whisk until well blended. Stir in the cooked sausage, cheese and bread cubes until well combined. Pour into the baking dish; cover and refrigerate overnight.
Preheat the oven to 350° F. Bake the casserole for 1 hour. Remove from oven and let set at least 5 to 10 minutes before cutting and serving.