Sausage Breakfast Casserole for the Freezer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp salt
- 1/4 tsp pepper
- 12-15 whole eggs (if eggs are small use 15.)
- 1/4 c. half and half (you could also use cream)
- 16 oz. sharp cheddar cheese shredded
- 3 c. hearty white bread cut into cubes. i prefer a dense bakery bread, but you could use sandwich bread too.
- 1 lb of bulk breakfast sausage
- half an onion diced small
- small red bell pepper diced small
- Carbohydrate 0.0344649332264957 g
- Cholesterol 0 mg
- Fat 0.00173361645299145 g
- Fiber 0.014092280982906 g
- Protein 0.00582303685897436 g
- Saturated Fat 0.000521148504273504 g
- Serving Size 1 1 Serving (76g)
- Sodium 0.0233985042735043 mg
- Sugar 0.0203726522435897 g
- Trans Fat 7.44497863247863E-05 g
- Calories 0 calories
The Ultimate Freezer-Friendly Breakfast Casserole: A Busy Mom's Secret Weapon
As a busy mom of three, time is my most precious commodity. Between school drop-offs, work deadlines, and after-school activities, finding time to cook a healthy and delicious breakfast often feels impossible. That's why I've become a huge fan of make-ahead meals, especially freezer-friendly ones. This Sausage Breakfast Casserole is my absolute go-to; it's incredibly versatile, tastes amazing, and allows me to enjoy a hot, satisfying breakfast even on the busiest of mornings.
The beauty of this casserole lies in its simplicity and adaptability. You can easily customize it to your liking. Don't have red bell pepper? No problem! Use any vegetables you have on hand—onions, spinach, mushrooms, or even leftover roasted vegetables all work wonderfully. Feel free to experiment with different cheeses, too. Monterey Jack, pepper jack, or even a blend of cheddar and Gruyere would be delicious additions. The possibilities are truly endless!
What I particularly love about this recipe is that it's incredibly forgiving. If your bread is a little stale, it actually works better! The stale bread soaks up the egg mixture beautifully, resulting in a moist and flavorful casserole. And if you happen to be short on eggs, don't worry, you can easily adjust the recipe to use a slightly smaller number. The key is to ensure the egg mixture is plentiful enough to bind all the ingredients together.
The best part? This casserole freezes beautifully! I typically make a double batch, cook one for immediate enjoyment, and freeze the other for those hectic mornings when even thinking about breakfast preparation feels overwhelming. Simply thaw overnight in the refrigerator, pop it in the oven, and in 20-30 minutes, a delicious and hearty breakfast is ready to serve. It's a lifesaver for busy weekdays and weekends alike.
Tips for Success:
Bread Choice: I prefer using a hearty, dense bread, as it holds its shape better during baking and freezing. However, regular sandwich bread works just as well, provided you're not aiming for extremely long freezer storage.
Sausage Selection: I use bulk breakfast sausage for ease of cooking and even distribution in the casserole. You can, however, use pre-cooked sausage crumbles, which speeds up the prep time considerably.
Freezing and Thawing: Proper wrapping is crucial for freezer storage. I recommend using both plastic wrap and foil to create an airtight seal and prevent freezer burn. When thawing, always allow the casserole to thaw completely in the refrigerator before baking to ensure even cooking.
Serving Suggestions: This Sausage Breakfast Casserole is perfect on its own, but you can elevate it further by adding a side of fresh fruit, a dollop of sour cream or yogurt, or a sprinkle of fresh herbs. It's also incredibly versatile as leftovers, making a perfect quick lunch or dinner the next day.
This Sausage Breakfast Casserole is more than just a recipe; it's a testament to the power of efficient meal preparation. It's a delicious and convenient solution for busy individuals and families alike, allowing you to enjoy a hot and satisfying breakfast, even amidst a whirlwind of daily activities. So, give this recipe a try, and experience the joy of a quick, delicious breakfast without sacrificing flavor or quality.
Step-by-step
- Butter a 9x13 casserole dish.
- Beat eggs in a large bowl.
- Add half and half, salt, and pepper to eggs and beat until combined.
- Brown breakfast sausage in a sauté pan over medium heat until cooked through. (About 10 minutes).
- Sprinkle diced onion and peppers into the bottom of the buttered casserole dish.
- Evenly distribute the cooked sausage over the veggies.
- Pour egg mixture over the sausage and veggies.
- Evenly sprinkle shredded cheese over top of egg mixture.
- Bake at 350 degrees for 20-30 minutes or until eggs are fully cooked and set in the center.
- TO FREEZE: Do not cook the eggs. When casserole is fully assembled, wrap with a layer of plastic wrap and a layer of foil. Place in the freezer for up to 3 months.
- TO HEAT: Remove casserole from freezer. Remove plastic wrap and foil. Allow casserole to fully thaw. When thawed, place in a 350-degree oven and bake for 20-30 minutes or until eggs are fully cooked through and set in the center.
