Breakfast Sausage, Egg & Cheese Casserole

As promised yesterday, I bring you another breakfast casserole today. This one is more of the savory variety, with a heavy dose of sausage and cheese. For the last month or so I have been absolutely craving a sausage and egg muffin from McDonald’s. I have yet to give in to that craving, and this casserole totally satisfied it. Puffed pieces of bread, set with eggs, and full of sausage and melted cheese. It’s wonderful right out of the oven – browned, puffy and cheesy. It’s a great complement to a sweeter offering, such as the French toast casserole, so you can enjoy a piece of each! Yet another feast-worthy breakfast.

I have always wanted to host a Christmas brunch, maybe one of these days! I’m thinking a couple of breakfast casseroles, some scones and cinnamon rolls, and of course… mimosas!

What are your Christmas traditions?

One year ago: Date, Coconut & Walnut Truffles

Breakfast Sausage, Egg & Cheese Casserole

Servings 6 to 8 servings
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course:Breakfast
Cuisine:American
Author: Michelle

A casserole that is perfect for breakfast

Ingredients:

  • 9
    eggs
  • 9
    slices
    of Italian bread
    (about an inch thick, crusts removed, cubed)
  • 1
    pound
    breakfast sausage
  • ¾
    cup
    shredded Swiss cheese
  • ¾
    cup
    shredded cheddar cheese
  • ¾
    cup
    milk
  • teaspoons
    salt

Directions:

  1. Crumble and cook the sausage according to package directions; drain and set aside.
  2. Lightly whisk together the eggs until combined. Mix in all other ingredients, and then fold in sausage.
  3. Pour the mixture into a greased 9x13-inch baking pan. Cover and refrigerate overnight.
  4. The next day, preheat the oven to 350 degrees F. Bake, uncovered for 45 minutes. Let sit for 10 minutes before serving.

Nutrition:

Calories: 618kcal
Fat: 46g
Saturated fat: 20g
Cholesterol: 330mg
Sodium: 1393mg
Potassium: 408mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 11g
Protein: 30g
Vitamin A: 715%
Vitamin C: 0.5%
Calcium: 287%
Iron: 2.7%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!