The holidays are quickly approaching and everyone needs a quick, savory, overnight breakfast casserole recipe. Thrown together in minutes this Never Fail Sausage and Egg Casserole can serve a crowd the next day. Easily adapted to be gluten free.
The last thing anyone wants to do is wake up Christmas morning and have to slave over the stove making a hot breakfast for all your house guests. No worries; this is your answer. This recipe has been around forever. I can remember my mom making a variation of this when we had company for Thanksgiving. Honestly, it doesn’t look like much, but it will surprise you. After all, what tastes better than eggs, sausage and cheese together. It’s the perfect hangover breakfast. Not that you need that.?
The maple sausage is salty and sweet at the same time and gets nicely browned when cooked in a skillet. The bread cubes soak up all the milk and egg goodness. I have made this with both gluten free (Udi’s) and regular bread. Either is delicious. I always use maple breakfast sausage and this brings a nice sweetness to the dish that I like. You could also use hot or regular breakfast sausage depending on your taste preference.
If you want some color, add some chopped spinach or kale to the sausage when you cook it. The greens will get nicely wilted and add some glorious color. Any type of shredded cheese will do, but I used sharp cheddar (white and yellow).
I so wanted to cut a slice of this and take a photo for you, but alas, I had to take it to a teacher’s breakfast at school. It was huge hit and hopefully my kids will get all A’s now. Just kidding of course. They work hard and I’m so glad they enjoyed it.
So when you are busy planning your meals for the holiday season ahead, don’t forget this easy No Fail Sausage and Egg Casserole. It won’t let you down!
This recipe was slightly adapted from this one from Taste of Home.
Never Fail Sausage and Egg Casserole
Ingredients
- 1 lb maple breakfast sausage
- 10 eggs
- 2 cups whole milk
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 6 slices white bread crusts off
- 2 cups cheddar grated
Instructions
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Prehat oven to 350°.
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Cook the sausage in a skillet until browned, crumbling as you go.
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In a bowl, whisk the eggs, milk and spices.
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Spray a 13 x 9-inch casserole dish with cooking spray.
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Cut the bread into cubes and place in bottom of the pan.
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Place sausage on top. Pour the egg mixture over top of that.
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Sprinkle with cheese and a bit more paprika.
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Cover with plastic wrap and place in the refrigerator overnight.
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Remove for the fridge in the morning and let come to room temperature for about 20 minutes.
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Bake for 30-40 minutes until set in the middle. Serve warm.
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