Sausage Breakfast Casserole Fall Recipe
Oh, sausage for breakfast? Groundbreaking. But here’s the twist: this sausage breakfast casserole isn’t just a morning miracle; it’s a game changer. Because who wants dry, sad eggs when you can smother them in sausage, cheese, and everything you love about brunch? It’s the kind of dish that might make you rethink your loyalty to cereal. So, if you’re done pretending to be “healthy” and ready to dive into savory bliss, this casserole is your ticket to fall breakfast heaven. It’s simple, hearty, and everything you need to conquer the morning.
Sausage Breakfast Casserole Fall Recipe
This sausage breakfast casserole is packed with savory sausage, cheese, eggs, and a mix of veggies, all baked to perfection.
Ingredients
- 1 lb sausage your choice of breakfast sausage
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup diced onions
- 1/2 cup diced bell peppers optional
- 4 cups frozen hash browns or cubed bread your call
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Cook sausage in a pan over medium heat until browned and crumbled. Drain excess fat.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Add cooked sausage, cheese, onions, peppers, and hash browns (or bread) to the egg mixture. Stir well.
- Pour the mixture into the prepared baking dish.
- Bake for 40 minutes or until eggs are set and the top is golden.
- Let cool for a few minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Vitamin A: 15%
- Vitamin C: 10%
- Calcium: 15%
- Iron: 8%
- Potassium: 8%
Additional Notes/Tips
- For a spicier version, add diced jalapeños or hot sauce to the egg mixture.
- Swap out the sausage for bacon or ham if you’re feeling adventurous.
- Make it ahead of time by assembling the casserole the night before and refrigerating it overnight.
- You can substitute hash browns with cubed bread for a more stuffing-like texture.
- Leftovers can be stored in the fridge for 3 days and reheated easily.
