Loaded Breakfast Casserole
A comforting and versatile breakfast casserole filled with sausage, cheese, and eggs, perfect for any occasion.
Ingredients
Main Ingredients
- 8 large large eggs The heart of this casserole, binding all those wonderful ingredients together.
- 2 cups milk Whole or creamer adds richness; low-fat works for a lighter version.
- 1 pound breakfast sausage Choose between spicy, mild, or a plant-based option.
- 4 cups bread cubes Day-old bread is best for texture; sourdough or whole wheat adds flavor.
- 2 cups shredded cheese Cheddar, mozzarella, or a blend make it gooey and rich.
- 1 cup diced bell peppers Colorful and sweet; swap with mushrooms or onions if desired.
- Salt and pepper to taste Essential for elevating all the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather your ingredients and chop as needed.
- In a skillet over medium heat, cook the sausage until it’s crispy and golden.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Stir in the bread cubes, cooked sausage, cheese, and bell peppers until mixed.
- Grease a 9×13 inch baking dish and pour in the mixture evenly.
- Bake in the preheated oven for 45 minutes, until the top is golden brown and set.
- Let cool slightly before slicing into squares; enjoy the gooey cheese texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Can be frozen before baking.