Classic Simple Egg Breakfast Casserole
This classic egg breakfast casserole is incredibly easy to make and perfect for feeding a crowd. It's packed with eggs, sausage, cheese, and bread, making for a hearty and satisfying start to your day.
Equipment
- Baking Dish (9x13 inch)
- Large Bowl
- Whisk
Ingredients
Main Ingredients
- 12 large eggs
- 1 1/2 cups whole milk
- 6-8 slices stale bread, cubed
- 1 cup cooked sausage, crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/2 small onion, finely diced
- 1/2 bell pepper, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic powder Pinch of
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Spread the cubed bread evenly across the bottom of the prepared baking dish.
- Sprinkle the cooked sausage, diced onion, and bell pepper over the bread, then top with 1 cup of shredded cheese.
Assemble and Bake
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined and slightly foamy.
- Carefully pour the egg mixture evenly over the ingredients in the baking dish; cover and refrigerate if making ahead.
- If baking immediately, sprinkle the remaining 1/2 cup of cheese on top; if baking from the fridge, let it sit at room temperature for 15-20 minutes before adding cheese.
- Bake for 35-45 minutes, or until the casserole is set in the center, puffed, and golden brown on top, and an inserted knife comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, allow the casserole to chill overnight in the refrigerator before baking to let the flavors meld and the bread soak up the egg mixture, resulting in a more uniform texture.