Description

At my most recent Recipe Exchange Party, I made this SAUSAGE & BACON BREAKFAST CASSEROLE. Erika said it should be called “the meat lovers” because truly, it’s really just about all meat and cheese and gooey deliciousness. I’ve made this one several times, and it’s always a hit. My kids like it so much that I even made this for our Christmas morning breakfast.

Ingredients

Scale

1 loaf of challah or brioche, torn into pieces (use g-free to keep it gluten-free)
1 pound of spicy breakfast sausage, browned and crumbly
6 eggs, lightly beaten
2 cups of milk
1 cup of shredded cheddar cheese
1½ cups of shredded pepper jack cheese
about 8 green onions, chopped (optional, you can omit them too)
1 pound of bacon, cooked crispy
salt and pepper

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Instructions

Preheat your oven to 375 degrees.
Grease your 9×12 baking dish and then layer all of your torn bread across the bottom. Next, sprinkle your cooked and crumbly sausage all over the top. Set aside.
In a mixing bowl, whisk together your eggs and milk and then stir in your cheeses, onions, and crispy bacon along with a sprinkle of salt and pepper. Pour this mixture over your casserole dish.
At this time, you can cover and refrigerate up to 24 hours before baking or pop it in the oven right away.
Bake about 45 minutes or until the edges are browned and the center is not wobbly.
Remove, allow to rest five minutes, slice into squares and serve.

Notes

I love making this the night before and just baking it the next morning. Simply swap your bread for a gluten-free version and this is g-free too.