Easy Sausage And Egg Casserole With Turkey Bacon

Easy Sausage And Egg Casserole With Turkey Bacon

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Easy Sausage and Egg Casserole: Your New Favorite Breakfast or Brunch

Simplify your morning with this incredibly easy sausage and egg casserole, delivering a wholesome and satisfying breakfast or brunch featuring savory turkey bacon.

This fuss-free casserole requires only 15 minutes of hands-on preparation, combining pre-cooked breakfast sausage, fluffy eggs, and flavorful turkey bacon into one convenient dish.

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It’s designed for minimal cleanup, baking everything in a single pan, making it ideal for busy families or meal prep. Customize easily with your favorite vegetables or a sprinkle of cheese before baking. Serve this hearty casserole alongside fresh fruit for a complete and delicious meal.

Easy Sausage And Egg Casserole With Turkey Bacon

Easy Sausage And Egg Casserole With Turkey Bacon
Easy Sausage And Egg Casserole With Turkey Bacon

Prepare this make-ahead breakfast casserole with turkey bacon and cheese.

Prep time:20 min
Cook time:40 min
Total time:60 min
Servings:8

Ingredients

  • 1 tablespoon (15ml) olive oil or unsalted butter
  • 1 lb (450g) bulk breakfast sausage, mild or sage-flavored
  • 8 strips (112g) turkey bacon, cooked crisp and crumbled
  • 1 medium yellow onion (170g), finely diced
  • 1 medium green bell pepper (150g), deseeded and finely diced
  • 2 cloves garlic (10g), minced
  • 1 cup (25g) fresh baby spinach, roughly chopped (optional)
  • 12 large eggs (600g total weight without shell)
  • 1 cup (240ml) whole milk or half-and-half
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1/2 teaspoon (2.5ml) dried thyme or Italian seasoning
  • 2 cups (220g) shredded sharp cheddar cheese, divided
  • 1 cup (110g) shredded Monterey Jack cheese, divided
  • Fresh chives or parsley, chopped, for garnish (optional)
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish with cooking spray or unsalted butter.
  2. Cook 1 lb (450g) bulk breakfast sausage in a large skillet over medium-high heat for 8-10 minutes. Break sausage apart with a spoon until fully browned and no pink remains. Drain excess grease. Transfer cooked sausage to a bowl, leaving 1 tablespoon (15ml) fat in the skillet.
  3. Add 1 tablespoon (15ml) olive oil or unsalted butter to the skillet (if needed); reduce heat to medium. Sauté 1 medium yellow onion, finely diced, and 1 medium green bell pepper, finely diced, for 5-7 minutes, stirring occasionally, until softened and translucent.
  4. Stir in 2 cloves garlic, minced. Cook for 1 minute, stirring constantly, until fragrant and light golden. If using, add 1 cup (25g) fresh baby spinach, roughly chopped. Cook for 1-2 minutes, stirring constantly, until fully wilted. Remove skillet from heat.
  5. Whisk 12 large eggs, 1 cup (240ml) whole milk or half-and-half, 1/2 teaspoon (2.5ml) salt, 1/4 teaspoon (1.25ml) black pepper, and 1/2 teaspoon (2.5ml) dried thyme or Italian seasoning in a large bowl. Whisk vigorously until egg yolks and whites are fully combined and slightly frothy.
  6. Spread cooked sausage evenly in the prepared 9×13 inch (23x33cm) baking dish. Layer sautéed vegetables evenly over the sausage. Sprinkle 1.5 cups (165g) shredded sharp cheddar cheese and 0.75 cups (82.5g) shredded Monterey Jack cheese evenly over the vegetables.
  7. Pour whisked egg mixture evenly over cheese and vegetables. Top with remaining 0.5 cups (55g) shredded sharp cheddar cheese and 0.25 cups (27.5g) shredded Monterey Jack cheese. Distribute 8 strips (112g) cooked, crumbled turkey bacon evenly over the casserole top.
  8. Bake in the preheated oven for 35-45 minutes. Bake until the center is fully set (a knife inserted near the center comes out clean), eggs are puffed, and the top is golden brown with bubbling edges.
  9. Remove casserole from oven. Rest for 5-10 minutes on a wire rack before slicing. Garnish with chopped fresh chives or parsley, if desired. Serve warm with optional hot sauce.
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Notes

  • Make-Ahead Option: Assemble all ingredients in the baking dish. Cover tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours. Remove from refrigerator 30 minutes before baking to reach room temperature. Bake as directed, adding 10-15 minutes to cook time, until the center is fully set.
  • Cheese Variation: Substitute other cheeses for varied flavor. Gruyère provides nutty depth; Pepper Jack adds a spicy kick; Colby Jack offers a milder, creamier texture. Maintain the total cheese amount for optimal coverage.
  • Vegetable Additions: Add other vegetables for nutrition and flavor. Options include sautéed mushrooms, finely diced red bell peppers, or finely chopped cooked broccoli florets. Cook vegetables to remove excess moisture before adding to prevent a watery casserole.
  • Spice Level Adjustment: Increase spice by using hot breakfast sausage, adding a pinch of red pepper flakes to vegetables, or incorporating a dash of hot sauce into the egg mixture.
  • Storage & Reheating: Store leftover casserole in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in a microwave for 1-2 minutes until warmed. Alternatively, reheat slices on a baking sheet in a 300°F (150°C) oven for 15-20 minutes, covered loosely with foil.

Pro Tips for a Perfect Sausage and Egg Casserole

Ingredient Tips

  • Perfectly Browned Sausage:Brown 1 pound of ground breakfast sausage over medium-high heat for 6-8 minutes, using a spoon to break it into 1/2-inch crumbles, until no pink remains and it develops a rich golden-brown exterior. Drain thoroughly by pressing the cooked sausage with a spatula against the side of the pan to remove at least 2 tablespoons of excess fat, preventing a greasy casserole base.
  • Crispy Turkey Bacon:Cook 8 ounces of turkey bacon in a large skillet over medium heat for 8-10 minutes, flipping every 2-3 minutes, until the strips are uniformly crisp and deep golden-brown. Drain the cooked bacon on a paper towel-lined plate to absorb excess oil, then crumble into 1/4-inch pieces for optimal distribution and texture throughout the casserole.
  • Dairy for Richness:For a distinctly richer, creamier casserole that resists rubbery eggs, use 1.5 cups of whole milk or half-and-half instead of skim milk. The higher fat content (at least 3.25%) prevents the egg proteins from tightening excessively during baking, resulting in a more tender and silky texture.
  • Superior Cheese Melt:Shred 8 ounces of sharp cheddar cheese from a block using the large holes of a box grater, rather than purchasing pre-shredded. Block cheese melts much more smoothly and evenly, free from the anti-caking agents in bagged varieties, resulting in a perfectly gooey, uniform cheese layer that binds the casserole beautifully.
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Technique Tips

  • Thorough Egg Whisking:Whisk 12 large eggs with 1.5 cups of dairy, 1 teaspoon of salt, and 1/2 teaspoon of black pepper for a full 60 seconds until the mixture is light yellow, airy, and uniformly frothy. This incorporates sufficient air for a fluffier, lighter texture in the finished casserole and ensures all seasonings are perfectly distributed.
  • Strategic Layering:To ensure consistent flavor and texture in every serving, arrange half of the cooked sausage and turkey bacon mixture evenly on the bottom of a greased 9×13-inch baking dish. Follow with half of the shredded cheese, then carefully pour in half of the whisked egg mixture. Repeat these layers with the remaining ingredients, creating distinct strata for a balanced bite.
  • Optimal Baking Doneness:Bake the casserole uncovered at 375°F (190°C) for 40-50 minutes. Begin checking for doneness at 40 minutes: the edges should be visibly set and bubbling, the top golden-brown, and the center mostly firm with only a slight, very subtle jiggle when gently shaken. An instant-read thermometer inserted into the center should register 160°F (71°C).
  • Post-Bake Resting:Once removed from the oven, allow the casserole to rest uncovered for 10-15 minutes before slicing and serving. This crucial step permits the internal temperature to stabilize and the eggs to fully set, making for cleaner, more defined cuts and preventing the casserole from falling apart when served.

Common Issues

  • Rubbery Eggs:To avoid a rubbery texture, prevent overbaking by removing the casserole from the oven when its internal temperature reaches precisely 160°F (71°C) and the center still has a slight jiggle. The residual heat will continue to cook it to perfect doneness during the 10-15 minute resting period. Using 1.5 cups of whole milk or half-and-half also contributes fat that keeps the eggs tender.
  • Soggy Bottom:Ensure all cooked meats are thoroughly drained of any grease before incorporating them. After browning 1 pound of sausage, press it firmly with a paper towel or spatula in a fine-mesh sieve for 30 seconds to remove an additional 1-2 tablespoons of fat, which is often the culprit behind a greasy or soggy bottom layer.
  • Uneven Browning:If you notice one side of the casserole browning faster than the other, rotate the baking dish 180 degrees halfway through the cooking time (after 20-25 minutes). This compensates for uneven oven hot spots and promotes uniform golden-brown coloring across the entire surface. If the top is browning too rapidly before the center is cooked, loosely tent the casserole with aluminum foil for the remaining bake time.

How to Store and Reheat Your Casserole

This Easy Sausage And Egg Casserole With Turkey Bacon is a fantastic make-ahead meal, perfect for busy mornings or brunch. Proper storage and reheating are key to preserving its delicious flavor and comforting texture. Follow these guidelines to enjoy your leftovers safely and deliciously.

See also  Cheesy Sausage Breakfast Casserole

Refrigerator Storage

Duration: 3-4 days for optimal quality, up to 5 days safely in an airtight container.

Once your casserole has cooled completely (within 2 hours of baking), transfer individual portions or the entire casserole to an airtight glass container. Glass is recommended as it prevents odor absorption and helps maintain the casserole’s freshness. If using the original baking dish, cover it tightly with a layer of foil, then plastic wrap, ensuring no air can get in. After day 3, the eggs may start to lose some moisture and become slightly drier, while the turkey bacon will lose its initial crispness. The overall flavor remains robust, but the fresh-baked quality diminishes. Quality declines noticeably after day 5, with eggs becoming more rubbery and the texture less appealing.

Freezer Storage

Duration: Up to 1-2 months for best quality.

To freeze, ensure the casserole is thoroughly cooled. For individual portions, cut into squares, wrap each tightly in plastic wrap, and then an additional layer of heavy-duty aluminum foil. Place the wrapped portions into a freezer-safe bag or container, squeezing out any excess air before sealing. For a whole casserole, wrap the baking dish tightly with multiple layers of plastic wrap, then foil. Label and date your containers. Thaw frozen casserole portions overnight (8-12 hours) in the refrigerator before reheating. Reheating directly from frozen is not recommended for optimal quality, as it can lead to uneven heating and a more rubbery, watery texture. When frozen and thawed, eggs tend to become slightly more rubbery or spongy, the turkey bacon may become chewier, and the overall casserole might release a little more moisture, resulting in a slightly softer consistency.

Reheating Instructions

  • Oven (Best Method):Preheat oven to 325°F (160°C). Place individual portions or the entire casserole (covered with foil to prevent drying) in an oven-safe dish. Reheat for 15-20 minutes for individual portions, or 25-35 minutes for a larger casserole, until heated through to an internal temperature of 165°F (74°C). The edges should be gently sizzling, and the center warm and firm.
  • Microwave (Acceptable, but can affect texture):Place an individual portion on a microwave-safe plate. Heat on high for 1-2 minutes, stirring or rotating halfway through, until hot. Larger portions may need 3-4 minutes. Be aware that microwave reheating can make the eggs a bit rubbery and the turkey bacon chewier.
  • Air Fryer (Good for small, crisp portions, but can dry out):Preheat air fryer to 300°F (150°C). Place an individual portion in the air fryer basket (single layer). Reheat for 5-8 minutes, checking halfway, until warmed through and the top is slightly crisped. Monitor closely to prevent drying out, as the eggs can become dry quickly in an air fryer.

Make-Ahead Tips

To simplify assembly, some components can be prepped in advance. Cook the turkey bacon until crisp, chop, and store in an airtight container in the refrigerator for up to 3 days. Cook and crumble the sausage, drain any excess fat, and store similarly. The eggs can be whisked with milk/cream and seasonings, covered, and refrigerated for up to 2 days. For the best texture and overall quality, assemble the casserole fresh with the prepped components just before baking. This prevents the egg mixture from breaking down or the other ingredients from becoming soggy if pre-assembled too far in advance.