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!

Sausage and Egg Casserole

Make this casserole the night before and wake up to a hearty breakfast.

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: sausage and egg casserole

Prep Time: 20 minutes

Total Time: 30 minutes

Servings: 10

Calories: 331kcal

Author: Karen Kelly

Ingredients

• 1 lb gluten free sausage
• 10 eggs
• 1/2 cup diced red peppers
• 8 slices of gluten free sandwich bread I used Udi's
• 2 cups milk
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp ground mustard
• 1/2 cup cheddar cheese shredded
• 1/2 cup monterey jack cheese shredded

Instructions

• Spray the bottom of a 13 x 9 inch casserole dish with cooking spray.
• Brown sausage over medium high heat until cooked through crumbling as you go.
• In a medium bowl whisk eggs, milk, salt and pepper. Add peppers and shredded cheese and stir.
• Slice bread into small cubes.
• Place all of the bread in the bottom of the casserole dish. Top with crumbled sausage. Stir the wet mixture again, then pour over the bread and sausage making sure to cover it evenly. Top with more grated cheese if you want.
• Cover with aluminum foil and place in the refrigerator overnight. The next cook at 350 degrees F for about 40-50 minutes or until heated thorough. It helps if you let it sit on the counter for 15 minutes before cooking.

Notes

You can store this overnight or cook it right away.

Nutrition

Calories: 331kcal | Carbohydrates: 13g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 212mg | Sodium: 768mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 2mg

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings!

Adapted from Allrecipes.