Breakfast for Dinner Casserole (With Extra Details)
This crowd-pleasing recipe combines the comfort of a classic breakfast with the ease of a casserole. Perfect for dinner, brunch gatherings, or meal prep, it’s customizable and even better the next day. Here’s the full breakdown:
Ingredients
- 8 English muffins: Preferably split and slightly toasted for extra texture. Cut into sixths for bite-sized pieces.
- 8 oz breakfast sausage: Choose your favorite sausage—spicy, mild, or maple-flavored. Cook, crumble, and drain any grease.
- 2-3 cups shredded cheddar cheese: Sharp or mild cheddar works well; mix in Monterey Jack or mozzarella for variety.
- 5-6 large eggs: Adjust to your preference for a firmer or softer casserole texture.
- 1 1/4 cups milk: Whole milk is recommended for creaminess, but 2% or even half-and-half can work.
- Salt and pepper: Season to taste. You can also add onion powder, garlic powder, or smoked paprika for extra flavor.
- Optional toppings: Cooked and crumbled bacon, diced ham, or sautéed veggies like peppers and onions.
- Optional serving suggestion: Sausage gravy or hot sauce for added indulgence.
Instructions
- Preheat the oven:
- Set your oven to 325°F (163°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the muffins and sausage:
- Cut the English muffins into sixths. If you prefer a firmer texture, toast them lightly.
- Cook the breakfast sausage in a skillet over medium heat until browned and crumbled. Drain the grease and set aside.
- Whisk the egg mixture:
- In a medium bowl, whisk together the eggs, milk, a pinch of salt, and a generous dash of pepper. If using additional spices (e.g., onion powder or paprika), whisk them in now.
- Layer the casserole:
- Spread half of the cut muffins in an even layer in the prepared dish.
- Top with half of the cooked sausage and half of the shredded cheese.
- Repeat the layers with the remaining muffins, sausage, and cheese.
- If adding bacon or veggies, sprinkle them evenly over the top.
- Pour the egg mixture:
- Slowly pour the egg and milk mixture over the casserole, ensuring it’s evenly distributed. Gently press the layers down with a spatula to help the muffins absorb the liquid.
- Bake the casserole:
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15-25 minutes, or until the top is golden and the center is set (a knife inserted in the center should come out clean).
- Serve and enjoy:
- Let the casserole rest for 5-10 minutes before serving. Slice into squares and serve warm.
- Pair with sausage gravy, hot sauce, or fresh fruit for a complete meal.
Make-Ahead and Storage Tips
- Make-ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed, adding an extra 10-15 minutes to account for the cold dish.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 325°F or in the microwave.
- Freezing: Cool the baked casserole completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Customization Ideas
- Swap English muffins for cubed bread, croissants, or bagels for a different base.
- Use Italian sausage, chorizo, or plant-based sausage for variety.
- Add sautéed spinach, mushrooms, or diced bell peppers for extra veggies.
- Incorporate a blend of cheeses like pepper jack, Swiss, or gouda for a unique flavor twist.
Let me know if you’d like further enhancements or tweaks! 🌟