How To Make Cheddar Sausage Best Breakfast Casserole
This casserole with cheddar sausage and egg is definitely a good enough reason to wake up in the morning! Definitely the best breakfast ever!
Serves:
Ingredients
- 1lbbreakfast sausage,casings removed, crumbled
- 8scallions,chopped, white\light green parts and dark green parts divided
- 1red bell pepper,seeded and diced, divided
- 8cupsspinach,fresh, packed
- 4large eggs
- 1tspkosher salt
- 2tspgarlic powder
- 2cupswhole milk
- nonstick cooking spray,for greasing
- 8cupswhite bread,day-old country
- 2cupscheddar cheese,shredded, divided
- ½cupchicken stock
- ½cupheavy cream
Instructions
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Add the breakfast sausage to a large nonstick skillet over medium heat.
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Cook, breaking up with a spatula until no longer pink, 7 to 8 minutes.
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Add the white and light green scallions, 1/2 of the bell pepper, and ½ of the spinach.
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Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted.
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Remove the pan from the heat and let cool.
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In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
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Grease a 9 x 13-inch glass baking dish with nonstick spray.
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Add the cubed bread to the baking dish.
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Sprinkle 1 cup of shredded cheese over the bread, then evenly spread the sausage mixture on top.
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Pour the egg mixture over the sausage mixture.
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Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
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Preheat the oven to 375 degrees F.
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In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
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Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
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Cover with foil and bake for 45 minutes, then uncover and bake for another 15 to 20 minutes, until the custard is set and the cheese is golden brown.
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Remove from oven and let cool for 15 minutes.
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Garnish with the dark green scallions, then slice and serve.
Recipe Notes
- If you don’t have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300 degrees F oven for 15 to 20 minutes.
Nutrition
- Calories: 390.07kcal
- Fat: 26.69g
- Saturated Fat: 11.10g
- Trans Fat: 0.31g
- Monounsaturated Fat: 9.19g
- Polyunsaturated Fat: 3.64g
- Carbohydrates: 19.34g
- Fiber: 2.02g
- Sugar: 5.29g
- Protein: 18.73g
- Cholesterol: 128.85mg
- Sodium: 635.83mg
- Calcium: 277.13mg
- Potassium: 440.87mg
- Iron: 2.44mg
- Vitamin A: 268.67µg
- Vitamin C: 20.30mg
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