Loaded with some of Kevin’s breakfast favorites, this Sausage, Egg and Cheese Breakfast Casserole is a great addition to any breakfast or brunch menu!
You may recall my post a while back about the year I cooked my way through Ashley English’s “A Year of Pie.” This personal challenge consisted of 1 year and making all 60 pies! Yes… I really did this! Needless to say, when you always have pie in your refrigerator, you make many friends. I’m sure my friends and family look back on that year with pure joy!
Thinking I would work further on my pie making skills, I planned to make a special breakfast quiche for Kevin last weekend, but sadly I ran out of time to make the crust! Don’t you hate when that happens?
Since my number one priority is Emily and not becoming the worlds best pie maker, I had to simplify the recipe a little bit. Without time or energy to run to the grocery store with a toddler, I decided to make a crustless version of my original recipe. You know what, I didn’t miss the crust one bit!
By skipping the crust-making step, this recipe is really quite simple. Plus, you can prep the recipe components the night before if needed! I also happen to love it because it’s so adaptable. If you don’t like sausage, substitute some bacon. Don’t want cheddar cheese? You can substitute it for mozzarella. It’s adaptable in a million and one ways! Well, maybe not a million and one, but you know what I mean 🙂
This casserole is a take on Kevin’s favorite breakfast sandwich, containing sausage, egg and cheese. The filling starts by whisking together 7 eggs and a cup of milk. Then, since I’m making this similar to one of Kevin’s favorite breakfast sandwiches, I cooked some sausage and onions. I happen to love using turkey sausage, but you can use any type of sausage you like. Kevin doesn’t even notice the difference when I use turkey sausage and it helps up the health factor just the tiniest bit.
Now you’re ready to assemble! In a greased pie dish, spread out the sausage and onion mixture. Then top with 3/4 of the cheddar cheese and finally the egg mixture. Sprinkle the remaining 1/4 cup of cheese on top and you’re ready to bake. For those of you who want to sleep in a little extra in the morning, you can prep this the night before. Simply make and then store the three components: (1. cooked sausage and onions 2. whisked egg mixture 3. cheddar cheese) in separate tupperware containers and then assemble first thing in the morning.
I love when a meal can be made ahead like this. Even though I’d rather use some of my downtime while Emily’s sleeping to catch up on Netflix, I never (never!) regret prepping food and meals ahead of time. It’s one of the many lessons I’ve learned in trying to stay sane as a toddler mom, if that’s even possible to do.
This is such a great recipe when you’re having a special breakfast or brunch. No one wants to be running around like a mad person when you’re having a special meal. Do yourself a favor and prep this baby the night before and save yourself one extra thing to do in the morning!
- 1 Tbs. oil
- ½ lb. turkey sausage
- ½ onion, diced
- 7 eggs
- 1 cup milk*
- 1 cup cheddar cheese, shredded, divided
- Pre-heat your oven 350 degrees. Spray a 9" pie dish with cooking spray and set aside.
- Place a skillet over medium-low heat. Add the oil and then the turkey sausage. Cook for about 5 minutes, crumbling it as you go, until it's no longer pink. Add in the diced onion and cook for another 5 minutes or so, until softened. Set aside.
- In a medium sized mixing bowl, whisk together the eggs and milk.
- Take your prepared pie dish and spoon the sausage mixture across the bottom . Top with ¾ cup of the cheddar cheese and then pour the egg mixture on top. Sprinkle the remaining ¼ cup cheese on top.
- Bake for 40 minutes. The outer rim should start to turn light brown and when a knife is inserted in the center, it should come out clean. Once finished, remove from the oven, cool about 5 minutes and serve.
**This makes for great leftovers either eaten cold or warmed up.
*Recipe was inspired by the Harvest Quiche in “A Year of Pie” by Ashley English