Sausage Crouton Casserole Oamc
Indulge in the comforting layers of this Sausage Crouton Casserole OAMC, a hearty make-ahead breakfast or brunch dish that's perfect for busy mornings or meal prepping. This flavorful bake starts with a base of crunchy croutons, topped with savory breakfast sausage, sautéed onions, and garlic, all blanketed in melted sharp cheddar cheese. A rich, custard-like mixture of eggs, milk, and a hint of ground mustard ties it all together, creating a dish that's bursting with texture and flavor. Easily customizable with fresh parsley and designed for both immediate baking or freezing, this casserole is a versatile crowd-pleaser for any occasion. Let the golden, cheesy top and irresistible aroma make this your go-to favorite for breakfast casseroles!
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Recipe Information
Ingredients
- 1 pound breakfast sausage
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups croutons
- 2 cups sharp cheddar cheese, shredded
- 6 eggs
- 2 cups milk
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional)
- non-stick cooking spray
Instructions
Preheat the oven to 350°F (175°C). If planning to freeze for later use, skip preheating for now.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Break it into crumbles as it cooks.
Add the chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the onion becomes translucent. Remove from heat and let it cool slightly.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Spread the croutons evenly over the bottom of the baking dish.
Top the croutons with the cooked sausage mixture, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the sausage layer.
In a large mixing bowl, whisk together the eggs, milk, ground mustard, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the layers in the baking dish, ensuring the liquid soaks into the croutons.
Sprinkle chopped parsley on top for garnish, if desired.
If baking immediately, place the casserole in the preheated oven and bake for 40-45 minutes, or until the egg is set in the center and the top is golden brown.
If freezing for later, tightly cover the uncooked casserole with plastic wrap and then aluminum foil. Label it with the baking instructions and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Let the casserole rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.0 g | 354% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 10533 mg | 458% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 36.8 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 2671 mg | 205% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
