Savory Sunrise Casserole Bake
This Savory Sunrise Casserole Bake is a delicious make-ahead breakfast or brunch option packed with savory sausage, cheesy goodness, and fluffy eggs.
Equipment
- 9x13 inch baking dish
- large skillet
- large bowl
- whisk
- plastic wrap
- foil
Ingredients
Main Ingredients
- 7 slices day-old sourdough cubed
- 1 pound ground turkey sausage
- 1 small white onion chopped
- 1 red bell pepper chopped
- 1.5 cups shredded Monterey Jack and Cheddar blend
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- red pepper flakes Pinch, Optional
- fresh chives for garnish, Optional
Instructions
Preparation
- Tear or cut sourdough bread into 1-inch cubes and spread them evenly in a greased 9x13 inch baking dish.
- In a large skillet, cook ground turkey sausage until browned, then drain excess grease. Add chopped onion and bell pepper to the skillet and cook until softened.
- Sprinkle the cooked sausage mixture over the bread cubes, then top with shredded cheese.
- Whisk together eggs, milk, Dijon mustard, salt, and black pepper. Optionally, add a pinch of red pepper flakes.
- Pour the egg mixture over the casserole ingredients and gently press down on the bread cubes to ensure they are submerged.
Chilling and Baking
- Cover the baking dish and refrigerate for at least 4 hours or overnight; alternatively, let it sit on the counter for 30 minutes if baking immediately.
- Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and let it reach room temperature while the oven preheats.
- Bake for 45-55 minutes until set and golden brown. If the top browns too quickly, cover loosely with foil.
- Let the casserole rest for 5-10 minutes before slicing and serving, garnishing with fresh chives if desired.
Notes
For best results, prepare the casserole the night before so the bread can fully absorb the egg mixture. This allows for a richer flavor and better texture.