Never Fail Sausage and Egg Casserole

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.  {gluten free}

The last thing anyone wants to do is wake up Thanksgiving or 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. After all, what tastes better than eggs, sausage and cheese together?  It’s the perfect hangover breakfast.  Not that you would ever 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 Udi’s Gluten Free 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. For a lighter version, try turkey sausage.

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 awesome color.  Any type of shredded cheese will do, but I used sharp cheddar.  I only sprinkled 1/2 cup over the top.  This Never Fail Sausage and Egg Casserole is so good, you don’t need much cheese.

So put this on the menu for Thanksgiving or Christmas.  You’ll be so happy when you wake up and find this baby ready to go in the fridge!

Never Fail Sausage and Egg Casserole

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.  {gluten free}

5 from 5 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10

Calories: 165kcal

Author: Karen Kelly

Ingredients

• 1 lb breakfast sausage
• 1/2 onion, diced
• 1 whole yellow pepper, diced
• 1 whole red pepper, diced
• 5 whole eggs
• 5 egg whites
• 1 1/2 cup almond or regular milk
• 1 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 slices gluten free bread, cubed (I use Udi's)
• 1/2 cup shredded cheddar

Instructions

• Preheat oven to 350°. Spray a 13 x 9-inch casserole dish with cooking spray. Cook the sausage in a skillet until browned, crumbling as you go. Remove from pan.  Add onions and peppers and saute until tender.
• In a bowl, whisk the eggs, milk, and spices.
• Put the bread cubes in the bottom of the casserole dish.  Place sausage and pepper mixture on top. Pour the egg mixture over top of that. Sprinkle with cheddar cheese.
• Cover with plastic wrap and place in the refrigerator overnight. Remove from the fridge in the morning and let it come to room temperature for about 20 minutes. Bake for 30-40 minutes until set in the middle. Serve warm.

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 564mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 2.7% | Vitamin C: 1.8% | Calcium: 11.9% | Iron: 3.6%

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