Breakfast Casserole

Wake up to the ultimate morning comfort food! This breakfast casserole is what cozy weekend dreams are made of – golden, puffy, and loaded with savory sausage and melty cheese.

The best part? You can prep it the night before, so all you have to do is pop it in the oven while you’re enjoying your morning coffee. When it emerges all golden-brown and bubbling, your whole kitchen will smell like a gourmet breakfast spot.

Ingredients

For the Base:

• 2 tablespoons unsalted butter, divided
• 1 pound sweet or spicy pork sausage, casings removed
• 1 medium yellow onion, chopped
• 1 loaf (18 slices) white sandwich bread, crusts removed and cubed
• 2½ cups sharp cheddar cheese, grated

For the Egg Mixture:

• 6 large eggs
• 2 cups half-and-half
• ½ cup fresh parsley, chopped
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Steps

1. Grease a 9×13-inch baking dish with butter, ensuring complete coverage to prevent sticking. The sheen should be visible but not pooling.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter and let it foam. Add sausage, breaking it into small, even pieces (about the size of blueberries) with a wooden spoon. Cook until deeply browned and no pink remains, about 10 minutes. The sausage should sizzle actively but not burn.
3. Reduce heat to medium. Add remaining butter and onions to the pan. Cook until onions become translucent and soft, about 5 minutes. They should be fragrant and slightly golden but not browned.
4. Combine sausage, onions, bread cubes, cheese, and parsley in a large bowl. Mix thoroughly to distribute ingredients evenly. Transfer to prepared baking dish, ensuring an even layer.
5. Whisk eggs, half-and-half, salt, and pepper until completely blended – the mixture should be uniform in color with no streaks. Pour evenly over the bread mixture, pressing down gently to ensure bread absorbs liquid.
6. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight (preferred for best texture). The bread should absorb most of the liquid.
7. When ready to bake, preheat oven to 350°F with rack in middle position. Remove casserole from refrigerator while oven heats. Bake uncovered for about 1 hour until puffed and golden brown. The center should be set but still slightly jiggly.

Smart Swaps

• Use whole grain bread for extra fiber (reduce liquid by 2 tablespoons)
• Substitute turkey sausage to reduce fat content
• Try almond milk instead of half-and-half for a lighter version

Make It Diabetes-Friendly

• Use low-carb bread to reduce carbs by 60% per serving
• Replace half the bread with cauliflower rice (reduces carbs to 12g per serving)
• Add extra vegetables like spinach and mushrooms to increase fiber
• Serve with a side of avocado to help regulate blood sugar response

Pro Tips

• Let the casserole rest 10 minutes before serving to set completely
• For extra crunch, sprinkle additional cheese on top in the last 5 minutes
• Test doneness by inserting a knife in the center – it should come out clean
• Leftovers keep well for up to 3 days in an airtight container