A delicious and hearty breakfast casserole featuring grilled cheese, sausage, and eggs, perfect for feeding a crowd.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40–50 minutes
Total Time:About 1 hour 10 minutes
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
450 g breakfast sausage
8 large eggs
240 ml whole milk
120 ml heavy cream
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
8 slices sandwich bread, cut into cubes
150 g shredded cheddar cheese
150 g shredded mozzarella cheese
60 g cream cheese, cut into small pieces
½ small onion, finely diced
1 tbsp butter, for greasing
2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 180°C.
In a large skillet, cook the sausage over medium heat for 6–8 minutes, breaking it into small pieces. Add the diced onion and cook for another 2–3 minutes. Drain excess grease and set aside.
In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
Grease a 23 × 33 cm baking dish with butter. Spread half of the bread cubes across the bottom, sprinkle with half of the cooked sausage and onion mixture, and add half of the cheddar, mozzarella, and cream cheese. Repeat with the remaining ingredients and pour the egg mixture evenly over everything.
Cover and refrigerate for 30 minutes or overnight. If baking immediately, let it stand for about 10 minutes before baking.
Cover the casserole loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10–20 minutes until the center is set and the cheese is golden and bubbling.
Allow the casserole to rest for 5–10 minutes, sprinkle with fresh parsley, slice, and serve warm.
Notes
For maximum flavor, use a combination of sharp cheddar and mozzarella.
Add extra cheese during the final 10 minutes of baking for a golden, bubbly top.
For a crispy top, leave the casserole uncovered for the final 15 minutes.
Optional add-ins include diced bell peppers, spinach, mushrooms, green onions, diced tomatoes, cooked bacon, jalapeños, and hash browns.
Assemble the casserole the night before and refrigerate. Bake the next morning, adding 5–10 minutes to the baking time if needed.