Egg and Sausage Casserole
Hard-boiled eggs, savory sausage, and cheese are layered and baked until golden for a satisfying make-ahead breakfast.
Ingredients
- 8 oz breakfast sausage links or bulk, 225g
- 6 large hard-boiled eggs peeled and quartered lengthwise
- 1 cup sliced mushrooms fresh or canned and drained, 100g
- 1 ½ cups shredded sharp cheddar cheese divided, 170g
- ½ cup plain breadcrumbs 30g
- 2 tablespoons unsalted butter melted, 28g
Instructions
- In a skillet over medium-high heat, cook the sausage until browned and cooked through. The internal temperature should reach 160°F (71°C). Drain off any excess fat. If using links, cut them into bite-sized pieces.
- In a large bowl, gently combine the cooked sausage, quartered hard-boiled eggs, sliced mushrooms, and 1 cup of the shredded cheese. Be gentle to keep the egg pieces mostly intact.
- Lightly grease an 8-inch (20 cm) square baking dish. Transfer the egg and sausage mixture to the dish and spread it in an even layer.
- Sprinkle the remaining ½ cup of cheese over the top of the mixture.
- In a small bowl, stir the breadcrumbs and melted butter together until the crumbs are evenly coated. Scatter the buttered breadcrumbs over the cheese layer.
- Cover the dish with foil or plastic wrap and refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat the oven to 325°F (165°C). Remove the cover from the dish.
- Bake for 50 to 60 minutes, until the casserole is bubbling in the center and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before cutting and serving. This helps it set.
Notes
Food Safety: Cook sausage to a minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
Make-Ahead: Chilling the casserole overnight is recommended as it allows the flavors to combine well.
Hard-Boiled Eggs: To prepare the eggs, place them in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool.
Cheese: For a good melt, it is often better to shred your own cheese from a block rather than using pre-shredded varieties.