Sausage Egg Casserole Recipe – sausage, french bread cubes, sharp cheddar cheese, eggs, milk, sour cream french onion dip, salt, and pepper. Can toss in any of your favorite veggies. Make ahead of time and refrigerate for 8 to 24 hours. Great for overnight guests, brunch, hectic weekday mornings, and holiday mornings! Equally delicious for dinner!
Lightly spray a 9x13-inch baking pan with cooking spray. Set aside.
Cook sausage in a large skillet until no longer pink. Drain well.
Arrange bread in a single layer in prepared pan. Top with sausage and cheese.
Whisk together milk, eggs, french onion dip, salt and pepper. Pour over sausage and cheese.
Cover and refrigerate for 8 to 24 hours.
Preheat oven to 350ºF. Bake casserole covered for 30 minutes. Uncover and bake for an additional 30 minutes, until eggs are set.
Notes:
What kind of sausage for a breakfast casserole? I use Jimmy Dean sausage. You can use any brand or flavor of breakfast sausage in this recipe.
I used Sunbeam sandwich bread for the bread cubes in this casserole. You can use any leftover bread that you have on hand. This would be super delicious with some sourdough bread slices.
You can use any cheeses that you enjoy. Pepper jack, Colby jack, gouda, and mozzarella are all delicious!
This recipe uses refrigerated sour cream French onion dip. If you can't find the dip, substitute an equal amount of sour cream with a tablespoon of onion soup mix.
Feel free to add some vegetables to the casserole. Bell peppers, onion, mushrooms, red bell pepper are all great.
Store leftovers in an airtight container in the refrigerator.