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I don’t know about you, but I’m not much of a morning person. I prefer staying up late and sleeping in. Even on those days when I do have to be up early, I find it difficult to get breakfast on the table and we end up having quick and easy breakfasts like cereal or fast food drive through. But, when I can prep ahead and simply pop a breakfast casserole into the oven while I get dressed for the day, I find it’s easier to feed the family breakfast. This Sausage and Egg Breakfast Casserole is perfect for that a prep ahead breakfast idea.

Sausage and Egg Breakfast Casserole | GreatPeaceLiving.com #mealplanning #breakfast #breakfastideas #sausage

This sausage and egg recipe is so perfect for a make ahead breakfast option. You can make the casserole then bake it immediately, or put it together the night before and then bake it the next morning. This is a fantastic option for any busy homeschooling day when you’ve got field trips or co-ops.

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It even makes a great breakfast for holidays, or vacation cooking when you want to sleep in but still have a yummy breakfast. Or, it is perfect any time that you have overnight guests to feed in the morning.

Ingredients You’ll Need for this Make Ahead Sausage and Egg Breakfast Casserole

16 lb. package Sweet Italian sausage
6 eggs

whole milk (you can also use almond milk)
½ teaspoon Pink salt
garlic powder

shredded cheddar cheese
whole wheat bread
cooking spray, I prefer coconut or olive oil spray.

You will also need a 9×13 casserole dish.

This recipe can be made gluten free by swapping out the bread for GF bread. The pork sausage can also be traded out for turkey sausage for a lower fat option.

Sausage and Egg Breakfast Casserole Family Breakfast Idea

Ingredients

1 lb. sweet Italian pork sausage

6 eggs
2 cups milk
½ tsp. Pink salt

1 tsp. garlic powder
1 ½ C. shredded cheddar cheese, divided
The crusts of 6 slices of whole wheat bread, cut into bite sized pieces

(I prefer sprouted grain bread)

Instructions

Preheat oven to 350° F (skip this step if you will not be baking the casserole immediately).
Crumble the sausage into a skillet and brown the meat over medium heat until fully cooked. Drain off the fat and set the cooked sausage aside to cool. In a large mixing bowl, beat the eggs together with the milk, salt, and garlic powder.

Add the cooked sausage, 1 cup of the shredded cheese, and bite sized pieces of the crusts. Mix well.
Spray a 9x13 inch glass casserole dish with non-stick cooking spray. Pour the casserole mixture into the dish. Sprinkle the top with the remaining ½ cup cheese.
If preparing this dish to be cooked later, cover the casserole tightly with plastic wrap and refrigerate for up to 24 hours.

To bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and allow to sit on the counter while the oven heats. Once the oven is heated to 350°F, place the casserole in the oven and bake for 40-45 minutes until golden brown around the edges.
If preparing this dish to cook immediately, after step 4, bake the casserole uncovered at 350°F for 40-45 minutes until golden brown around the edges.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 198mgSodium: 899mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 26g

Nutritional values are estimates and intended for informational purposes only. Actual results may vary.

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