Sausage & Cheese Egg Bake

Savory sausage, gooey cheese and sweet sauteed onions and shallots come together in this mouthwatering breakfast casserole.  And you’ve got to love an egg bake!  It’s so versatile.

You can make this egg bake the night before or at the last minute.  Also, you can make it this way…or with just about anything that you have on hand.  This dish is a great way to use up leftovers or to make a big breakfast for an unexpected crowd.

Sausage & Cheese Egg Bake

Print-Friendly Recipe

  • 1/2 pound italian sausage (sweet or spicy, you decide)
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped onion
  • 2 shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon powdered mustard
  • 1 1/2 cups cubed stale bread (I used Challah)
  • 6 ounces shredded melting cheese (I used Manchego this time, but Cheddar, Monterey Jack, Gouda, Raclette, Mozzarella, etc. would all be great)

This is so easy.

Preheat oven to 350 degrees F (if you are baking the casserole right away).  Sauté the sausage until brown and crispy.  Set aside.  Sauté the onions and shallots in the butter until golden brown.  Season with salt and pepper.  Meanwhile, whisk together the eggs, milk and mustard powder.  Then add the bread cubes and let that sit for five minutes.

Add the shredded cheese (reserving 1/3 of a cup), sautéed sausage, onions & shallots to the egg mixture.

Spread the egg mixture in a small casserole dish and top with the reserved cheese.

MAKE AHEAD OPTION:  At this point, you could cover the dish with plastic wrap and store in the fridge overnight.

If you are ready to eat it now, bake uncovered in a 350 degree F oven about 30-35 minutes or until it is golden brown on top and solid in the center.

So that’s what I made this time, but you can mix in anything that you like. Vine-ripened tomatoes, mushrooms, leftover veggies, cooked bacon, cubed ham, leftover hamburger, sundried tomatoes, stuffing (mmmm, there’s an idea).  Heck, I may even mix in some golden raisins one of these days.

Try whatever sounds good (or what you have) and let me know how it turns out.

3 Comments

  1. There’s got to be some way I can do this with potatoes. Not only are they my favorite GF breakfast starch, but I look at this and automatically think MMM, POTATOES. Maybe I can give it a shot this weekend somehow!

    Also, bacon. Because himself will eat absolutely anything involving good bacon. And how could breakfast possibly NOT be better with bacon?

    Reply
  2. Wow this looks good. I’ve never used bread in a breakfast casserole, but I’ve wanted to and this looks like the perfect recipe for tomorrow morning. The boyfriend will love this!
    Thanks for sharing and great photos by the way!

    Reply
  3. I have made this several times and use shredded hash browns instead of the bread. Added bacon along with the sausage! Sometimes even a little green pepper and onion. Delicious!

    Reply

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