Sunday Brunch Egg Casserole
This Sunday Brunch Egg Casserole is the perfect cheesy, baked egg and sausage casserole for entertaining on the weekends – it’s no fuss, filling, and always a crowd pleaser.
I served this Sunday Brunch Egg Casserole on Easter, when my parents joined us for a late breakfast. I love recipes like this, because I prepared it all the evening before and just stored it covered in the refrigerator overnight. When I got up Sunday morning, I just popped it in my preheated oven. I served it alongside some fresh fruit and some muffins, and brunch was ready to go!
The other great thing about this dish is that it is completely customizable to your family’s tastes. Choose whatever cheese you like best. Instead of sausage (or turkey sausage, as I used here), try bacon – or a combination. Add in some veggies if you like – green chilies, tomatoes or mushrooms would be fantastic.
Doodle loved this Sunday Brunch Egg Casserole (since I left all of the vegetables out of my version ?), and all of the adults went back for seconds. I showed my mother the recipe card I’d used, which was one I’d pulled out of my grandmother’s old recipe box. I’d taken some liberties with the measurements and spices, but the base recipe was hers. Interestingly, my mom said she never had this dish growing up, so we’re not sure where the recipe came from or who she prepared it for – but it was super tasty.
Don’t worry if it seems like you’re pouring a lot of liquid over your bread cubes – since you’re allowing the dish to sit overnight, that bread is going to soak up most the liquid, and then bake up nice and fluffy and cheesy. If the top of your casserole begins to get too brown while cooking, just cover with foil and finish baking.
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