Turkey Sausage Breakfast Casserole

by Rachel on May 17, 2010

With or without guests, this is a great weekend meal.

Talk about morning comfort food.  Do you have a house full of guests for the weekend?  You don’t?  No matter – make it for yourself.  You deserve it!  This casserole can be put together the night before and then all you have to do in the morning is pop it in the oven, pour yourself a cup of coffee and read the paper until it’s done.  The finished product is great with salsa and guacamole served on the side.  You can also use the recipe as a base and add just about anything you like to it.  I’ve made it with ground turkey and salsa instead of sausage (though I think the sausage works better).  Sometimes I throw in chopped red peppers, or chopped green onions.  Black olives are good too.  I’m sure you’ve got something in your fridge right now that would work. Go take a look!

Breakfast of Champions (8 servings)

  • 10 slices of good quality Artisan bread cut into cubes
  • 1⅓ lbs sweet Italian Turkey sausage, casings removed
  • 1½ cups Mexican blend grated cheese
  • 10 large eggs
  • 2 cups 2% milk
  • ½ red bell pepper, finely chopped

Optional garnishes: Pico de Gallo Salsa, guacamole, finely chopped green onions, thinly sliced black olives

I use La Brea Bakery Rosemary/Olive Oil Bread.  I leave the crusts on.  It tastes great with them and I’m opposed to throwing out perfectly good food.  If you lead a crust free life, cut them off, put them in an envelope and mail them to me,  I’ll put them to good use.

Brown the sausage in a medium saucepan over medium/high heat.  Break apart the sausage as it cooks.  Drain.  Grease a 9×13-inch baking dish.  Spread the bread cubes in the buttered baking dish. Top with the browned sausage and then the grated cheese. Beat together the eggs and milk. Pour over the sausage mixture.  You can do this the day prior if you wish, just cover the pan and pop it in the fridge.

When you are ready to serve the casserole preheat the oven to 350 degrees.  I pull the casserole dish out of the fridge 30 minutes before baking so it isn’t ice cold when it goes in the oven.

Bake the casserole until it puffs up and the center is set, about 50 minutes.  Serve.

{ 3 comments… read them below or add one }

Sorry for the Convenience May 17, 2010 at 3:16 pm

Why would anyone waste a perfectly good crust? I don’t understand. However, if anyone does take your advice and mail them to you, you should get a good photo opportunity and another blog post out of it.
Also, Yum.

karen May 18, 2010 at 11:36 am

I know…right? I put my crust’s or left or little pieces in the freezer and use them for panzanella salad or bread crumbs. Not much goes to waste in our house and definitely not the 1800 calories of food that people toss on a daily basis! I just read about that and was dumbfounded by the statics.

Cathy - wheresmydamnanswer May 19, 2010 at 10:17 am

WOW this looks great and I love the salsa garnish idea! There are also some really amazing flavored sausages that may be fun in this killer creation as well!

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