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Pioneer Woman Sausage Breakfast Casserole

Pioneer Woman Sausage Breakfast Casserole - recipe card
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This hearty breakfast casserole layers cubed bread with a savory turkey sausage and egg custard, then bakes into a golden, puffy, and satisfying meal. The edges turn crisp while the center stays tender and moist, making it perfect for a weekend brunch or a make-ahead weekday breakfast.

Ingredients

Scale
  • 6 cups (about 8 ounces) day-old white bread, cut into 1-inch cubes
  • 1 tablespoon unsalted butter, softened for greasing dish
  • 1 pound ground turkey breakfast sausage
  • 1/2 cup onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard powder
  • 1 cup shredded sharp cheddar cheese (4 ounces)

Instructions

  1. Preheat the oven to 350°F (177°C). Spread the bread cubes on a baking sheet and toast for 8–10 minutes, stirring halfway, until lightly golden and dry. This prevents the bread from turning mushy during baking. Remove and let cool slightly.
  2. Grease an 8×8-inch or similar 2-quart baking dish with the softened butter. Place the toasted bread cubes evenly in the dish.
  3. In a large skillet over medium-high heat, cook the turkey breakfast sausage, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 6–8 minutes. The sausage should no longer be pink and will release its fat.
  4. Add the diced onion and red bell pepper to the pan with the sausage. Reduce heat to medium and cook, stirring often, until the vegetables are softened, about 4–5 minutes. The onion should become translucent.
  5. Remove the skillet from the heat. Using a slotted spoon, transfer the sausage and vegetable mixture evenly over the bread cubes in the baking dish. Reserve the pan drippings for extra flavor if desired, but do not pour excess grease over the bread.
  6. In a medium bowl, whisk together the eggs, whole milk, kosher salt, black pepper, and dry mustard powder until completely combined and slightly frothy. The mustard powder adds depth and helps emulsify the custard.
  7. Pour the egg mixture evenly over the bread and sausage in the dish. Press down gently with a spatula so all bread cubes are submerged. Let the casserole sit at room temperature for 10 minutes to allow the bread to absorb the custard evenly.
  8. Sprinkle the shredded cheddar cheese over the top in an even layer.
  9. Place the dish on a baking sheet to catch any spillover. Bake on the center rack at 350°F (177°C) for 35–40 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. The internal temperature should reach 165°F (74°C) for egg safety.
  10. Remove from the oven and let rest on a wire rack for at least 10 minutes before slicing. This allows the custard to set fully, making clean slices. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the unbaked casserole tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before baking. To reheat, place a portion in a 350°F (177°C) oven for 10–12 minutes, or microwave on medium power for 1–2 minutes, until heated through. For a crispier top, reheat in the oven.

Nutrition

Keywords: breakfast casserole, sausage breakfast casserole, turkey sausage casserole, egg casserole, bread casserole, make ahead breakfast, brunch casserole, Pioneer Woman style, easy breakfast recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sausage-breakfast-casserole/