3. Instructions
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Prep the Meat: In a large skillet, brown the sausage over medium-high heat until no longer pink. Drain the excess grease.
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Whisk the Custard: In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
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Layer: Place the bread cubes in a greased 9×13-inch baking dish. Top with the browned sausage and diced red peppers.
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Combine: Pour the egg mixture evenly over the bread and meat layers. Ensure all bread is slightly submerged.
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Add Cheese: Sprinkle the shredded cheese (and optional bacon bits) generously over the top.
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Bake: Place in a preheated oven at 175°C (350°F) for 35–45 minutes. The casserole is ready when the center is set and the cheese is golden-brown and bubbly.
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Finish: Garnish with fresh parsley before slicing and serving.
4. Variations
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Spicy Morning: Use “hot” Italian sausage and add diced jalapeños instead of red bell peppers.
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Veggie-Forward: Add sautéed spinach and mushrooms to the meat layer for extra texture and nutrients.
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Hash Brown Base: Swap the bread cubes for a layer of frozen shredded hash browns for a gluten-free alternative.
5. Serving and Storage
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Serving: Serve warm, perhaps with a side of fresh fruit or a light green salad to balance the richness.
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Storage: This casserole can be assembled the night before and kept in the refrigerator, allowing the bread to soak up the custard.
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Leftovers: Store in an airtight container for up to 3 days in the fridge. Reheat in the oven to maintain the crispness of the cheese topping.
6. Benefits
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Make-Ahead Friendly: Can be fully assembled 24 hours in advance, making morning hosting stress-free.
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High Protein: The combination of eggs, sausage, and cheese provides a powerful protein start to the day.
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Customizable: This “blank canvas” dish easily accommodates whatever leftover vegetables or cheeses you have in your refrigerator.
7. History of the Breakfast Casserole
The breakfast casserole is a relatively modern American invention that rose to prominence in the mid-20th century. Its origins are closely tied to the “Strata,” a layered bread and egg dish that appeared in cookbooks as early as the 1902 Silver Thaw cookbook. However, the addition of heavy meats like sausage and the heavy use of shredded cheeses became popular during the 1950s and 60s with the rise of suburban entertaining.
The dish’s popularity exploded through community and church cookbooks, where it was championed as the ultimate “brunch” solution. It allowed the host to spend time with guests rather than being tied to a stove flipping individual omelets or pancakes. Today, while it remains a nostalgic favorite, it has evolved into a gourmet dish with the use of artisanal breads and high-quality local sausages, proving that the combination of eggs, meat, and bread is a timeless culinary triad.
