Weekend Brunch Eggs and Sausage Casserole Recipe

Name: Weekend Brunch Eggs and Sausage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter, softened (more to grease the baking dish); 12-1 tablespoon minced fresh garlic (or to taste); 2 -3 tablespoons grated parmesan cheese (can use more); 1 12 lbs breakfast pork sausage (can use less); 1 loaf Italian bread (about 14-15 inches long, and about 4-inches wide); 24 large eggs; 1 cup half-and-half cream or 1 cup full-fat milk; 2 teaspoons salt; black pepper; 8 green onions, chopped; 3 -4 cups grated cheddar cheese

Servings: persons

¼ cup butter, softened (more to grease the baking dish)
12-1 tablespoon minced fresh garlic (or to taste)
2 -3 tablespoons grated parmesan cheese (can use more)
1 12 lbs breakfast pork sausage (can use less)
1 loaf Italian bread (about 14-15 inches long, and about 4-inches wide)
24 large eggs
1 cup half-and-half cream or 1 cup full-fat milk
2 teaspoons salt
black pepper
8 green onions, chopped
3 -4 cups grated cheddar cheese

1
Set oven to 350F.
2
Generously grease a 13x9-inch baking dish with butter.
3
Cook the sausage in a skillet breaking up into large pieces until browned (about 8-10 minutes) drain any fat and set the sausages aside to cool.
4
Mix the minced garlic with the softened butter and Parmesan cheese in a small bowl.
5
Slice the loaf of bread in half lengthwise.
6
Spread a thin layer of the garlic butter on both sides of the cut side of the bread.
7
Arrange the two bread slices side by side in the bottom of the baking dish (don't worry if the bread does not completely cover the bottom).
8
Sprinkle the cooked crumbled sausage on top of the bread.
9
In a bowl whisk together eggs, half and half until frothy about 3 minutes, then whisk in green onions and half of the shredded cheese.
10
Pour the egg mixture over the sausage (the bread will float to the top, pushing down on the bread with a spatula to help the bread absorb the liquid).
11
Sprinkle with remaining cheese.
12
At this point you can cover and refrigerate until ready to bake, or bake right away.
13
Bake covered with a large piece of buttered foil (buttered-side down) for about 30 minutes.
14
Carefully remove the foil and bake until the top is slightly puffed and the eggs are cooked through (about another 20 minutes more).
15
Let stand 10 minutes, then cut into squares.

2269

kcal

Calories

136

Fat

128

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup butter, softened (more to grease the baking dish), 12-1 tablespoon minced fresh garlic (or to taste), 2 -3 tablespoons grated parmesan cheese (can use more), 1 12 lbs breakfast pork sausage (can use less), and more.

Yes, Weekend Brunch Eggs and Sausage Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weekend Brunch Eggs and Sausage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions