Description
A forgiving and crowd-pleasing breakfast casserole perfect for busy families, packed with protein and veggies.
Ingredients
Scale
- 1 pound breakfast sausage (turkey, chicken, or plant-based)
- 6 large eggs
- 2 cups milk (whole or plant-based)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups cubed bread (day-old preferred)
- 2 cups shredded cheese (cheddar, Monterey Jack, or dairy-free)
- 1 cup diced vegetables (bell peppers, spinach, mushrooms, zucchini)
- Optional: 1/2 cup chopped onions (sautéed)
- Optional: 1/2 cup chopped ham alternative
- Optional: Fresh herbs, red pepper flakes, or smoked paprika
- Optional: 1/4 cup grated Parmesan
- Optional: Frozen corn or peas
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the sausage in a skillet until browned, about 6–8 minutes.
- Sauté vegetables in olive oil until softened; cool slightly.
- Whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Layer bread, cheese, sausage, and vegetables in the baking dish.
- Pour egg mixture over layers and press down gently.
- Let sit for 5–10 minutes to soak up the custard.
- Bake for 45–50 minutes until golden and set.
- Cool for 5-10 minutes, slice, and serve warm.
Notes
Great for making ahead; assemble the night before and refrigerate. Use gluten-free bread for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Keywords: breakfast casserole, easy breakfast, family-friendly, make-ahead breakfast