A Tasty and Easy Sunday Brunch Sausage Egg Cheese Casserole

Having a Sunday brunch at home is a new concept for me. I have always lived somewhere where Sunday Brunch was readily available at many restaurants. Not so where we live now. Restaurants have yet to embrace it and actually be open on Sundays. The ones that are serve buffet-style dinners of BBQ and fried chicken. No eggs. No pastries. Nada.

I decided to have friends over for a Sunday brunch instead of making dinner as I usually do. I had big ideas of making Dutch and German breakfast pastries. The recipes were ready to go; however, I had had a crazy week and frankly wasn’t feeling so great. Going simple was the way to go. That’s where Sunday Brunch Sausage Egg Cheese Casserole came into the picture. This was the second time I have ever made a breakfast casserole. No clue why a casserole never enters my mind when it comes to breakfast.

Sausage Egg Cheese Casserole is a super quick and easy dish. The ingredient listed could not be simpler: sausage, eggs, milk, seasoned croutons, and cheese. Due the fact I was cooking a sweet dish such as croissant chocolate bread pudding to compliment the savory, I had whole milk on had, but low fat milk should do well. I used pork sausage; however, a spicy turkey sausage would work. Moisture can be an issue with this type of casserole so adding more than 2 cups of milk maybe worth doing. That is it. In sixty minutes you can have a homemade breakfast casserole to serve on Sunday.

Sunday Brunch Sausage Egg Cheese Casserole Recipe

Ingredients

• 1 pkg. roll sausage
• 6 eggs
• 2-2.5 cups milk
• 1 tablespoon Dijon mustard
• 2 pkgs. (5 ounces each) seasoned croutons
• 2 cups shredded sharp cheddar cheese, divided

Preparation

• Heat oven to 350 F.
• Cook sausage in large skillet over medium heat thoroughly cooked, stirring frequently. Draining if needed.
• Beat eggs, milk and mustard in large bowl with a wire whisk until well blended.
• Add bread cubes; stir gently until evenly coated.
• Stir in sausage and 1 ½ cups cheese.
• Pour into lightly greased 13×9-inch baking dish; sprinkle with remaining cheese.
• Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.