Sausage and Egg Breakfast Casserole Recipe

My mom made a recipe similar to this a couple of years ago for a family breakfast and I have tinkered with the recipe since, adding and subtracting ingredients to my kids’ liking. This recipe is the end result and it is absolutely delicious! We not only make it breakfast, but also for dinner.
 You could easily prep this the night before and put it in the fridge overnight, then throw it in the oven the next morning for a delicious breakfast.

Sausage and Egg Breakfast Casserole

10 eggs, lightly beaten (or 20 egg whites if you don’t want to use the yolks)
3 cups milk (I use skim)
1 tsp salt
1 loaf of crusty French bread (day-old bread works great!)*, cubed/torn into small pieces
1/2 tsp black pepper
1 green pepper, diced
1 red pepper, diced
1/2 cup onion, diced
2 cups cheese (we love Colby Jack or Cheddar, but any kind works)
1/2 pound sausage, cooked and crumbled

*You could really use any kind of crusty bread . . . you just need about 6 cups worth.

Preheat the oven to 325 degrees (F). Combine the eggs, milk, and salt in a bowl. Distribute half of the bread evenly in a 9×13″ glass baking pan that has been sprayed with non-stick cooking spray. Sprinkle on half of the green pepper, half of the red pepper, half of the onion, half of the cheese, and half of the sausage. Repeat the layering again with the remaining ingredients. Sprinkle black pepper on top. Pour the egg mixture over the casserole and bake for 60 minutes. Refrigerate any leftovers. Serves 8-10.

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  1. says

    I’m probably asking this too late…I’m hosting a baby shower tomorrow and some of the ladies can’t not eat gluten…what happens if you make it without the bread? I was going to do one with and one without. Thanks!

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