Sausage breakfast casserole
Cubes of bread soaked in eggs with sausage and cheddar, then baked puffy and golden, the easiest breakfast-for-dinner, and it keeps 4 days in the fridge.
- 110 min total
- 20 min hands-on
- Anyone can make this
- Serves 8
- About $1.31 a serving
- 490 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 8 servings.
- 1 lb breakfast sausage, 1 roll
- 1 tbsp butter, for the dish
- 8 slices white bread
- 2 cups shredded cheddar, divided
- 8 large eggs
- 2 cups milk
- 1 tsp ground mustard
- 2 stalks green onions, sliced (optional)
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 490 calories, 25 g protein, 18 g carbs and 35 g fat, and costs about $1.31 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No milk? Half-and-half works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Cook the sausage in a over medium-high for 7 to 8 minutes, breaking it into , until no pink is left. it on a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium-high heatTimer: 8 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Butter a 9x13-inch baking dish. Cut the bread into 1-inch and spread them in the dish.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Scatter the sausage and 1½ cups cheddar over the bread.
the eggs, milk, mustard, salt and pepper in a bowl, pour it over the bread, and press the bread down so it all gets wet.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and refrigerate at least 30 minutes, or overnight.
Timer: 30 min
Dolly’s tip: Overnight is best. The bread drinks up the eggs and bakes up custardy instead of dry.the oven to 350°F and let the dish sit on the counter while it heats.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Uncover, sprinkle the rest of the cheddar on top, and 45 to 55 minutes, until puffed and and a knife in the center comes out with no liquid egg.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 50 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it 10 minutes, then cut into squares and top with green onions.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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