Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself. That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this Sausage, Egg and Cheese Breakfast Casserole….yes, it’s THAT good.
Jan’s Sausage, Egg, and Cheese Breakfast Casserole
This recipe was shared with me by my good friend, Jan Blasi, a fabulous Southern cook. This casserole has gotten rave reviews by everyone who has tried it, and I love having a little bit of Jan in my kitchen every time I bake it.
Classic Breakfast Casserole, Unique Base Ingredients!
The first thing you’ll notice is that the recipe calls for Pumpernickel bread. Stop right there. Pumpernickel??? That dark, thick, rye bread with its distinct bold flavor? YES! I don’t know what it is, but something about that bread makes this breakfast casserole stand out among all the others.
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Another secret ingredient is the whipping cream. While it’s not easy on the waistline, it sure brings your pickiest eaters back for more every time. It adds a creamy, moist element to the casserole that won’t dry out when you bake it. And the richness! Oooh… give me all the cream.
The Secret to Jan’s Breakfast Casserole Success
Finally, Jan taught me the secret to breakfast casserole success (which we home cooks actually LOVE come holiday time), and that is: REST! Once you mix up your casserole, leave it uncovered in its baking dish and place it into the fridge to work miracles overnight, or 8-10 hours. This is the most important step! Don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. Jan always let hers rest overnight and claimed it couldn’t be rushed.
Considering the rave reviews I’ve received on this recipe, Jan’s right. Trust Jan!
Jan’s Breakfast Casserole was Made for Brunch!
You probably won’t need anything else with this hearty casserole, but in case you’re feeding a crowd, you could try my family’s favorite Sour Cream Breakfast Coffee Cake and these oh-so-popular Maple Apple Glazed Breakfast Meatballs!
Wanna know my second favorite breakfast casserole? Find it right here!
Printable Recipe for Sausage, Egg & Cheese Breakfast Casserole
JAN'S SAUSAGE, EGG AND CHEESE BREAKFAST CASSEROLE
Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself. That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this one….yes, it’s THAT good.
- 8 slices rye & pumpernickel bread
- 2 cups whipping cream
- 2 1/2 cups shredded sharp cheddar cheese
- 8 large eggs beaten
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 pound sausage, cooked, crumbled & fat well drained
In a large mixing bowl, combine whipping cream with 1 1/2 cups cheese, eggs, salt, and pepper, stirring well to combine.
Place buttered bread over bottom of greased 9 x 13 pan and top bread with half of the cooked sausage crumbles.
Pour prepared egg mixture over sausage layer, then top with remaining half of sausage; sprinkle remaining 1 cup of cheese over all.
Uncover casserole and place into fridge to rest (and work miracles!) overnight, or 8-10 hours. **FYI – This is a very important step, I’ve discovered – don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. Jan always let hers rest overnight and claimed it couldn’t be rushed.
When ready to bake, remove casserole from fridge and uncover; let rest on counter for 40-45 minutes. Preheat oven to 350 degrees F.
Bake casserole, uncovered, for 30-35 minutes, or until knife inserted into center comes out clean. **If breakfast casserole is still pretty “chill” when you place it into the oven to bake, you will need to increase your baking time by 5-10 minutes or so. (Always test for done-ness on this casserole with the knife-inserted-into-the-center and comes-out-clean test.)
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