Details
8
15 mins
1 hr 20 mins
Cheesy Sausage Breakfast Casserole: The Ultimate Morning Comfort
Start your day with a warm, hearty, and utterly delicious breakfast that’s as easy as it is irresistible! Our Cheesy Sausage Breakfast Casserole combines everything you love about breakfast into one scrumptious dish—fluffy eggs, savory sausage, melted cheese, and a perfect blend of spices. This recipe is a total game-changer for busy mornings, family gatherings, or when you simply crave something comforting.
What makes this casserole so amazing? Here’s why it stands out:
- Flavor-packed: The juicy sausage and creamy cheese melt together beautifully, creating a mouthwatering combo that’s pure indulgence.
- Simple to make: No complicated steps here. Just layer and bake! Perfect for mornings when you need something quick and easy yet satisfying.
- Feeds a crowd: Whether you’re hosting a brunch or feeding the family, this casserole is the perfect way to serve up a crowd-pleaser without the fuss.
- Make-ahead magic: Prep it the night before and just pop it in the oven in the morning. Less stress, more deliciousness!
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Ingredients
2 tablespoons extra-virgin olive oil, plus more as needed
12 ounces (340g) bulk sweet or hot Italian sausage (optional)
5 ounces (140g) thinly sliced fresh mushrooms, such as shiitake, cremini, or oyster (2 cups sliced)
1 small red onion (6 ounces; 170g), thinly sliced (about 1 cup sliced)
1 1/2 teaspoon Diamond Crystal kosher salt, divided; for table salt use half as much by volume
1/2 cup drained and chopped sundried tomatoes in oil (3 ounces; 85g)
3 medium garlic cloves, minced
5 ounces (140g) fresh baby spinach (5 cups)
6 ounces (170g) shredded Gouda or cheddar cheese, (1 1/2 cups)
10 large eggs
1/3 cup (80ml) sour cream or plain, whole-milk strained (Greek-style) yogurt
1 1/2 cups (360ml) half-and-half or whole milk
1 tablespoon (15ml) Dijon mustard
Directions
- Adjust oven rack to middle position and preheat oven to 350°F (175℃). Lightly grease a 9- x 13-inch baking dish with oil; set aside. If using sausage, in a 12-inch skillet, heat 1 tablespoon oil over medium-high until shimmering. Add sausage and using a wooden spoon, break it into large clumps. Continue to cook without moving until browned on bottom, about 4 minutes. Use wooden spoon to break up meat into smaller pieces and continue to cook, stirring occasionally, until sausage is just cooked through, about 3 minutes. Using a slotted spoon, transfer sausage to a paper towel–lined plate. Reserve 2 tablespoons rendered fat in skillet to cook mushrooms.
- Heat rendered fat in skillet (or if omitting sausage, heat 2 tablespoons oil in 12-inch skillet) over medium-high heat until shimmering. Add mushrooms, stir to coat in oil, and spread in an even layer. Cook without moving until bottoms of mushrooms are browned, about 4 minutes. Reduce heat to medium. Add onion, 1/2 teaspoon salt, and 1 tablespoon oil. Cook, stirring occasionally, until onions soften and mushrooms are browned all over, about 8 minutes.
- Add sundried tomatoes and garlic; cook, stirring often, until fragrant, about 1 minute. Add spinach in 2 additions, stirring often and letting spinach completely wilt before adding more. Transfer vegetable mixture, and sausage (if using), to prepared baking dish. Stir in cheese until combined, and spread mixture in an even layer.
- In a large bowl, whisk eggs until no streaks remain. Whisk in sour cream in 3 additions until no lumps remain. Whisk in half-and-half, mustard, and remaining 1 teaspoon salt until combined. Pour egg mixture over mushroom mixture in baking dish; gently stir until egg mixture is evenly distributed.
- Bake, uncovered, until cooked through, puffed and set, about 35 minutes. Let cool 10 minutes. Slice and serve.
Don’t miss out on this breakfast game-changer. This Cheesy Sausage Breakfast Casserole is sure to become a family favorite, guaranteed to start your day with a smile!
