Can the breakfast casserole be frozen before baking?

Yes, you can freeze the casserole before baking. Assemble the casserole according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed.

What is the best way to reheat the casserole?

The best way to reheat the breakfast casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot.

Can I make this breakfast casserole vegetarian?

I don't recommend it, as turning this particular casserole into a vegetarian dish would require too many adjustments due to its reliance on sausage for flavor. However, for a fantastic vegetarian alternative, I recommend trying my Spinach and Cheese Strata ("strata" is just a fancy term for a breakfast casserole).

Can I replace the pork sausage with chicken or turkey sausage?

Absolutely! You can substitute pork sausage with either chicken or turkey sausage to suit your dietary preferences or for a lighter version of the casserole.

Breakfast Casserole - Once Upon a Chef

Breakfast Casserole

By Jenn Segal

In need of a brunch dish that’s both delicious and easy? My breakfast casserole, brimming with sausage and Cheddar cheese, is your answer. Simply assemble it the night before and bake it to golden perfection in the morning!

Servings: 6 to 8

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Ingredients

2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Grease a 9 x 13-inch baking dish with butter.
In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.
Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately.
Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.
Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed.

Nutrition Information

Per serving (8 servings)
Calories: 669
Fat: 44 g
Saturated fat: 20 g
Carbohydrates: 37 g
Sugar: 8 g
Fiber: 3 g
Protein: 32 g
Sodium: 1098 mg
Cholesterol: 251 mg