Sausage and Egg Casserole

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This Sausage and Egg Casserole is maple breakfast sausage, eggs, milk, red peppers, cheddar, and Monterey Jack poured over cubes of gluten free bread. It takes about 20 minutes to put together. You make it the night before, cover it, and bake it in the morning.

Put it together on Christmas Eve and bake it Christmas morning. Nobody has to stand at the stove while everyone else opens presents. It serves 10, so there is enough for a full house.

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 in a skillet. The bread cubes soak up the milk and eggs overnight. I have made this with both Udi's Gluten Free bread and regular bread, and both work.

I always use maple breakfast sausage, and it adds a nice sweetness that I like. You can also use hot or regular breakfast sausage, depending on your taste. For a lighter version, try turkey sausage.

For color, add chopped spinach or kale while you cook the sausage.  The greens will wilt nicely and add awesome color.  Any type of shredded cheese will do, but I used sharp cheddar.  I only sprinkled ½ 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!

Make it Gluten Free

This casserole is gluten free as written because the bread is gluten free sandwich bread. I use Udi's. Regular sandwich bread works the same way if no one at your table needs gluten free, but do not mix the two in one pan.

Check the labels on the breakfast sausage and the ground mustard. Some sausages and spice blends use wheat as a filler. Grease the dish with plain cooking spray, not baking spray, because baking sprays sometimes contain flour.

How to Make Sausage and Egg Casserole

Grease the Dish

Spray the bottom of a 13 x 9 inch casserole dish with cooking spray.

Brown the Sausage

Cook the sausage over medium-high heat until it is cooked through. Crumble it with a spoon as you go.

Whisk the Eggs

Whisk the eggs, milk, salt, pepper, and ground mustard in a medium bowl. Stir in the red peppers and shredded cheese.

Layer the Casserole

Cut the gluten free bread into small cubes and spread them in the dish. Scatter the sausage on top. Stir the egg mixture again and pour it evenly over everything.

Chill Overnight

Cover the dish with foil and refrigerate overnight.

Bake in the Morning

Let the dish sit on the counter for 15 minutes while the oven heats to 350°F. Bake for 40 to 50 minutes, until it is heated through.

Make Ahead Tips

Assemble it the night before - Do all the work the day before. In the morning, you just turn on the oven.

Stir the egg mixture right before you pour - The cheese and peppers sink to the bottom. A quick stir spreads them through the whole pan.

Cut the bread small - Small cubes soak up more of the egg mixture overnight.

Give it 15 minutes on the counter - A dish straight from the fridge takes longer to heat through. Trust me, this short rest helps.

Use a 13 x 9 dish - That is the size the recipe is written for. A smaller dish will be deeper and take longer to bake.

Plan the rest of the table - For a bigger Christmas brunch, add Cinnamon Rolls or Gluten Free Sheet Pan Pancakes.

Storage

Let leftovers cool, then cover the dish or move pieces to an airtight container. Keep them in the fridge for 3 to 4 days. Warm single pieces in the microwave.

Sausage and Egg Casserole FAQ

More Breakfast Recipes

• Gluten Free Breakfast Casserole
• Bacon and Egg Cups
• Gluten Free Blackberry Banana Bread
• Gluten Free Pumpkin Bread

Adapted from Allrecipes.