Sausage and Egg Casserole
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Introduction
Kickstart your day with this delicious Sausage and Egg Casserole that combines the heartiness of sausage with fluffy eggs. Perfect for feeding a crowd or for meal prep to enjoy throughout the week!
Ingredients List
- 1 lb breakfast sausage (mild or spicy, your choice)
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup diced potatoes (frozen hash browns work well)
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). This ensures that your casserole bakes evenly.
- Brown the sausage: In a large skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the sausage. Cook for about 3-4 minutes, or until the vegetables are softened.
- Mix the eggs and milk: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Assemble the casserole: In a greased 9×13-inch baking dish, spread the diced potatoes evenly across the bottom. Pour the sausage and vegetable mixture over the potatoes, then sprinkle the shredded cheese on top.
- Pour the egg mixture: Carefully pour the egg and milk mixture over everything, making sure it fills in any gaps.
- Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the eggs are set and the top is golden brown.
- Cool and garnish: Once done, allow the casserole to cool for a few minutes before garnishing with fresh parsley if desired.
Pro Tips Section
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Ingredient swaps: Feel free to switch the sausage for bacon or turkey sausage, and use any combination of vegetables, like spinach, mushrooms, or zucchini.
- Meal Prep: This casserole can be made ahead of time and stored in the fridge. Just bake it in the morning for a fuss-free breakfast.
Nutrition Info Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——–|——–|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Tips
- For a spicier kick, add diced jalapeños to the sausage mixture.
- Consider adding a layer of spinach to incorporate some greens and extra nutrition.
- Serve chilled or at room temperature for a picnic-friendly option.
Serving Suggestions and Pairings
- Pair this casserole with fresh fruit or a side of yogurt for a balanced breakfast.
- A dollop of salsa on top adds extra flavor and freshness.
- Serve with warm biscuits or toast for a complete brunch experience.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before and refrigerate it. Just bake it in the morning.
What can I substitute for sausage?
You can use cooked bacon or diced ham as alternatives, or even a meatless sausage for a vegetarian version.
How do I reheat leftovers?
Microwave individual servings or place the whole casserole back in the oven at 350°F until heated through.
Feel free to enjoy a slice of this flavorful Sausage and Egg Casserole anytime you crave a comforting breakfast!
Print
Sausage and Egg Casserole
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Kickstart your day with this delicious Sausage and Egg Casserole that combines the heartiness of sausage with fluffy eggs. Perfect for feeding a crowd or for meal prep to enjoy throughout the week!
Ingredients
- 1 lb breakfast sausage (mild or spicy, your choice)
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup diced potatoes (frozen hash browns work well)
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion and bell pepper to the skillet with the sausage. Cook for about 3-4 minutes, until the vegetables are softened.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- In a greased 9×13-inch baking dish, spread the diced potatoes evenly across the bottom. Pour the sausage and vegetable mixture over the potatoes, then sprinkle the shredded cheese on top.
- Carefully pour the egg and milk mixture over everything, ensuring it fills in any gaps.
- Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the eggs are set and the top is golden brown.
- Once done, allow the casserole to cool for a few minutes before garnishing with fresh parsley if desired.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Feel free to switch the sausage for bacon or turkey sausage, and use any combination of vegetables, like spinach, mushrooms, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 240mg
