Classic Sausage and Egg Casserole
There is something incredibly nostalgic about the smell of a savory Sausage and Egg Casserole baking in the oven on a slow morning. As the edges of the eggs puff up and the cheese turns that perfect golden-brown, the kitchen fills with the hearty, salt-of-the-earth aroma of browned breakfast sausage.
Ingredients
- 1 lb ground breakfast sausage
- 10 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 6 cups cubed sourdough or French bread optional
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Fresh parsley for garnish
Instructions
- In a large skillet over medium-high heat, brown the sausage until fully cooked. Drain grease and set aside.
- Grease a 9x13 inch baking dish. If using bread, spread the cubes evenly across the bottom.
- Top the bread (or the bottom of the dish) with the cooked sausage and 1.5 cups of the cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the sausage and cheese.
- Sprinkle the remaining ½ cup of cheese on top.
- Bake at 350°F for 40–45 minutes, or until the eggs are set and the top is golden.
- Garnish with fresh parsley and let rest for 10 minutes before slicing.