Description
This Amish Breakfast Casserole is a hearty and comforting dish perfect for a family brunch or a weekend breakfast. Featuring layers of cubed bread, savory breakfast sausage, creamy eggs, and melted cheddar cheese, this casserole is baked to golden perfection for a warm and satisfying meal that serves eight.
Ingredients
Scale
Main Ingredients
- 8 slices of bread, cubed
- 12 eggs
- 2 cups milk
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix egg base: In a large bowl, whisk together the eggs, milk, salt, pepper, and mustard powder until fully combined and well blended.
- Layer ingredients: Grease a 9×13 inch baking dish, then layer the cubed bread evenly, followed by the cooked and crumbled sausage, and then the shredded cheddar cheese.
- Pour egg mixture: Pour the whisked egg mixture evenly over the layered bread, sausage, and cheese in the dish.
- Absorb mixture: Gently press down on the layers with a spatula to allow the bread to absorb the egg mixture effectively.
- Cover and bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to cook through.
- Uncover and brown: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
- Cool and serve: Let the casserole cool for a few minutes before slicing and serving warm.
Notes
- Use day-old bread for better absorption of the egg mixture.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Can be prepared the night before: assemble, cover, and refrigerate, then bake in the morning.
- Make sure the sausage is fully cooked and drained of excess fat to avoid a greasy casserole.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
