A family gathering or holiday would not be the same without a delicious breakfast casserole, just like this Herbed Stuffing Sausage Casserole.
They are a staple of my house, and I hope they will become a staple of yours as well.
This is easy, tasty, and a perfect bake for a big family breakfast.
I might add brunch because we do not rise early as some might assume. We like to sleep in when we break start and stay up late.
Since my kids are on winter break I recreated one that I made over Thanksgiving.
Tap here for more tasty casseroles
We really love casseroles so I always make different ones just to test them out.
I made casseroles with ground beef, turkey sausages, biscuits, stuffing, spinach, and mushrooms.
It is just great to be inventive when you have endless possibilities.
For this particular one, you could use store-bought stuffing which I used over Thanksgiving, however, this time I made my own.
Also, like any other casserole, you could make this ahead. The night before would be just fine. Some foods are great when you make them the next day.
With that being said, in this case, if you have a lot of food to cook for the holiday table it is just easier to make ahead.
It just makes sense so that is why these casseroles are not only tasty but help us, hostesses to serve hot, tasty breakfasts or meals in no time.
Recipes you might like:
If you by any chance make this Herbed Stuffing Sausage Casserole, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
I can’t wait to see your creations and share them with everyone. Thank you so much in advance for all your support.
Now, let’s get cooking!!!
Herbed Stuffing Sausage Casserole
Holidays would not be the same without breakfast or brunch casseroles. They are a staple of my house, and I hope it will staple of yours as well. This is easy, tasty and a perfect bake for a big family breakfast.
Ingredients
- 1 tablespoon oil
- 1 pack cooked frozen breakfast sausage links (10ct)
- 1/2 cup onion, chopped
- 1/4 cup celery
- 1 tablespoon unsalted butter
- 2 cups cubed bread, preferably a bit stale (2-3 days old)
- 1/4 teaspoon ground pepper to taste
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon marjoram
- 5 large eggs
- 2 cup half and half
- 4 ounces shredded mozzarella
- 4 ounces shredded mild cheddar
Instructions
- Defrost breakfast sausages if they are frozen, slice them.
In the skillet or frying pan add oil then saute sausage with chopped onion and celery. Breakfast Sausage is already cooked so it should not take too long just to brown it up a bit, 2-3 minutes at medium-high heat. If you get uncooked sausage, then follow directions and saute longer until cooked through. - Grease deeper baking (casserole) dish, 13 by a 9-inch or simular with unsalted butter and add cubed bread and sausage mixture.
- Sprinkle over it black pepper, salt, and all the herbs. Then toss to coat nicely.
- To that add half of the shredded cheese and mix it with everything. I like shredding cheese myself but you could use already shredded cheese.
- Mix eggs with half and a half and pour half over then mix a bit to coat, then add the other half of egg mixture and slightly press it down.
- Add the rest of the shredded cheese and again press it a bit down.
- Cover and place the casserole in the fridge until ready to bake and serve, up to overnight.
If baking immediately, let the casserole sit for 15 minutes before putting in the oven. This will give the bread a chance to absorb the liquid mixture. - When ready to bake, preheat the oven to 350°F. Bake uncovered for about 45 minutes. Slightly cover with aluminum foil if the top begins to brown too quickly.
- Wait for 5-10 minutes before serving, and garnish with freshly chopped parsley if desired.
