Sausage and Egg Breakfast Casserole with Sourdough
Prepare this make-ahead sausage and egg breakfast casserole with sourdough bread at night and bake it the next morning for a quick and easy holiday breakfast the whole family will love!
Servings: 12
Cost: $10
Ingredients
- 1 pound breakfast sausage
- 1 tablespoon dried minced onions
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 6 large eggs
- 1 ½ cups milk
- 6 slices sourdough bread, cut into large squares
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
Instructions
- Crumble sausage into a large skillet, season with minced onions and Italian seasoning, and cook until brown and slightly crisp
- Drain sausage on a paper towel-lined plate, and set aside
- In a large mixing bowl, whisk the eggs, milk, salt and pepper together
- Place the cut bread evenly in a lightly greased 9 x 13-inch baking dish or casserole dish, and top with sausage and shredded cheese
- Pour egg mixture evenly over the top, cover with plastic wrap, and refrigerate overnight
- The next morning, take casserole out of fridge, remove cover, and pre heat oven to 350℉
- Bake for 45 minutes or until golden brown and heated through. Internal temperature should be at least 160℉
- Remove from oven, and allow to rest for 5 minutes before slicing
Video
Notes
Use day-old bread for best results. You can also use French bread or white bread instead of sourdough.
You can use all cheddar or your favorite type of cheese.
Nutrition
Calories: 302kcal | Carbohydrates: 20g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 753mg | Potassium: 222mg | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 0.5mg | Calcium: 216mg | Iron: 2.1mg
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