Sausage and Egg Casserole
User Reviews
5
Sausage and Egg Casserole
Description
Sausage and Egg Casserole features cooked gluten-free sausage scattered over bread cubes in a casserole dish. A mixture of eggs, milk, salt, pepper, and ground mustard is whisked together with diced red bell peppers and shredded cheeses, then poured over the bread and sausage layers. After refrigerating overnight, the casserole is baked until cooked through and golden, resulting in a comforting dish where the bread soaks up the custard and the cheese melts throughout.
The baked casserole delivers a combination of flavors from savory sausage, sharp cheddar, and creamy Monterey Jack, accented by the slight sweetness and crunch of red bell peppers. The texture balances between soft, custardy bread and crumbled sausage pieces.
This dish serves well as a make-ahead breakfast or brunch option, ideal for feeding a group. Allowing the casserole to rest at room temperature before baking helps steady the custard. Leftovers can be reheated gently to preserve the custardy texture.
The recipe encourages slowing assembly overnight for ease of preparation and even soaking, supporting a tender and flavorful final product.
Ingredients
- 1 lb sausage gluten free
- 10 egg
- ½ cup red bell peppers diced
- 8 sandwich bread I used Udi's, gluten free, sliced
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tsp ground mustard
- ½ cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
Instructions
- Spray the bottom of a 13 x 9 inch casserole dish with cooking spray.
- Brown sausage over medium high heat until cooked through crumbling as you go.
- In a medium bowl whisk eggs, milk, salt and pepper. Add peppers and shredded cheese and stir.
- Slice bread into small cubes.
- Place all of the bread in the bottom of the casserole dish. Top with crumbled sausage. Stir the wet mixture again, then pour over the bread and sausage making sure to cover it evenly. Top with more grated cheese if you want.
- Cover with aluminum foil and place in the refrigerator overnight. The next cook at 350 degrees F for about 40-50 minutes or until heated thorough. It helps if you let it sit on the counter for 15 minutes before cooking.
Notes
- This casserole can be assembled and stored in the refrigerator overnight before baking to deepen flavors and ease morning preparation.
- For best results, let the casserole stand at room temperature for 15 minutes before baking to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 212mg | 71% |
| Sodium | 768mg | 32% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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