Sausage and Egg Breakfast Casserole
This Sausage and Egg Breakfast Casserole incorporates great flavor in every single bite.
Are you looking for a delicious dish to take to your next church or office Christmas potluck? Are you hosting Easter Brunch? Do you have a party coming up where everyone is supposed to bring a dish?
Do you have family coming home for the holidays and are looking for something easy to make that you can prepare ahead of time and bake when you need it? Then, this is the recipe for you. This breakfast casserole is so good, it will have your taste buds singing.
Just a warning, you might have to double up on the recipe and make two of these. This breakfast casserole is so good, it will disappear super fast and people will want seconds. You have been warned.
How to make a delicious sausage and egg breakfast casserole:
Preheat oven to 350 degrees Fahrenheit.
Tear the rolls into approximately 1 inch pieces. Spread them in a 9 by 13 inch baking dish. I used a clear glass baking dish. It’s almost like you are making a savory bread pudding.
Add the sausage to a pan. Use a wooden spoon to break the sausage apart as you cook it.
To maximize the flavor of the hot sausage, I added a little Cayenne Pepper.
On low to medium heat, cook the sausage until it is no longer pink.
Add the sausage to the dinner rolls.
Spread the Shredded Gruyere (or Cru) Cheese on the sausage. This cheese will have such as creamy, slightly sweet flavor when it melts. It’s the perfect complement to the sausage layer.
Next, spread Shredded Cheddar Cheese on top of the Gruyere Cheese. This layer will work into the eggs for super cheesy goodness.
Whisk the eggs in a large bowl.
Add the salt, parsley, dill, and the heavy cream. Using cream instead of just plain milk, will make this dish extra custardy, rich, and delicious. If you want to go lower calorie, you can go with the regular milk.
Stir in the melted butter to the egg mixture.
Evenly pour the egg mixture on the cheddar cheese layer. It doesn’t look like enough eggs, but as the eggs bake, they will puff up and blend with the cheddar cheese.
Pop it in the oven.
Bake for 35 minutes. See how the egg mixture puffed up?
Enjoy!
Sausage and Egg Breakfast Casserole.
Sausage and Egg Breakfast Casserole.
A big serving for me, please!
A generous serving of the Sausage and Egg Breakfast Casserole.
Sausage and Egg Breakfast Casserole
Ingredients
- 1 Pound Premium Pork Sausage (Hot)
- 1/4 to 1/2 Teaspoon Cayenne Pepper
- 3 (6 inch) French Sandwich Rolls
- 1 Cup Shredded Gruyere or Cru Cheese
- 2 Cups Shredded Cheddar Cheese
- 13 Large Eggs
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Dried Dill
- 3 Tablespoons Butter, metled and cooled
- 1-3/4 Cups Heavy Cream
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Tear the rolls into approximately 1 inch pieces. Spread them in a 9 by 13 inch baking dish.
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Add the sausage to a pan. Add the Cayenne Pepper. On low to medium heat, cook the sausage until it is no longer pink. Use a wooden spoon to break the sausage apart as you cook it. Add the sausage to the dinner rolls.
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Spread the Shredded Gruyere (or Cru) Cheese on the sausage.
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Next, spread Shredded Cheddar Cheese on top of the Gruyere Cheese.
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Whisk the eggs in a large bowl. Add the salt, parsley, dill, and the cream.
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Stir in the melted butter to the egg mixture.
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Evenly pour the egg mixture on the cheddar cheese layer.
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Bake for 35 minutes.
For more great breakfast ideas, visit our breakfast page.