Sausage and Cheese Egg Casserole

There is nothing more frustrating than investing 20 minutes of prep and $30 of high end ingredients into a brunch only to pull a watery, gray mess out of the oven. I have stood over a sink scraping away "egg soup" because I used cheap white bread that disintegrated the moment it touched dairy.

That financial and emotional drain is exactly why I obsessed over the hydration ratios in this recipe to ensure every bite is firm, velvety, and worth the expense.

I spent years following generic "strata" recipes that called for an overnight soak, but I constantly failed by rushing the process or using the wrong dairy fat percentage. I once served a "casserole" that was basically a hot milkshake with floating croutons because I didn't understand how protein denaturation works.

It took failing in front of a hungry house full of relatives to realize that the secret to a professional grade breakfast isn't the price of the cheese, but the structural integrity of the crumb.

The technical secret to success lies in starch gelatinization and the specific use of sourdough to resist enzymatic breakdown during the soak. By utilizing 10 large eggs and a mix of whole milk and heavy cream, we create a stable custard that sets firmly around the savory fats of the pork.

This delicious egg casserole recipe with sausage and cheese is sure to become a new breakfast favorite.

Master the Ultimate Egg Casserole Recipe with Sausage and Cheese

This recipe focuses on functionality and speed without sacrificing the mahogany brown crust or the silky interior that guests expect. We prioritize a high protein count and complex carbohydrates to ensure a functional, satiating meal that powers a busy family through the afternoon.

Unlike classic versions that require a 12 hour rest, this method leverages the high absorbency of sourdough to reduce soaking time to just 20 minutes if you're in a rush.

The logic behind this Egg Casserole Recipe with Sausage and Cheese is simple: maximize the Maillard reaction on the protein and use sharp acidity in the cheese to cut through the richness. By diced red peppers and green onions, we introduce fiber and micronutrients that balance the heavy fats of the Jimmy Dean sausage.

It is a workhorse recipe designed for the parent who needs a "win" on the table fast.

The Physics of Protein and Starch

The sourdough bread acts as the skeletal structure of the dish. Because sourdough has a lower pH and a tighter gluten network than standard sandwich bread, it doesn't "melt" when the liquid hits it.

Instead, the egg and milk mixture hydrates the outer layers while the core remains slightly resistant, giving you a satisfying, bouncy texture rather than a mushy one.

The Culinary Physics Behind This Protein Packed Breakfast

• Protein Denaturation: Heat causes the egg proteins to uncoil and bond, trapping the milk and cream in a stable, three dimensional web.
• Starch Retrogradation: Using slightly stale sourdough ensures the starch molecules are crystallized, making them less likely to dissolve into the custard.
• Maillard Reaction: Browning the sausage at high heat in a Lodge Cast Iron Skillet creates melanoidins, which provide the savory, "meaty" depth that raw-cooked sausage lacks.
• Emulsion Stability: The dry mustard powder acts as an emulsifier, helping the fat from the sausage and cheese integrate with the water based egg mixture rather than separating.

Precision Logistics: Timing and Yield for Your Morning

To get this Egg Casserole Recipe with Sausage and Cheese on the table efficiently, you need to understand the thermal mass of your Pyrex dish. This recipe yields 8 functional servings, providing a balanced ratio of 29g of protein and 38g of fat to keep your glucose levels stable.

The Alchemy of Umami: Selecting Functional Elements

For a budget smart approach, buy your sharp cheddar in blocks and shred it yourself; pre-shredded cheese is coated in potato starch, which can cause the Egg Casserole Recipe with Sausage and Cheese to become gritty or dry.

• 1 lb (454g) Jimmy Dean Ground Pork Breakfast Sausage: Why this? Provides the essential fat-to-protein ratio for a savory, moist foundation.
• 6 cups (300g) Cubed Sourdough Bread: Why this? The lactic acid bacteria in sourdough prevent the bread from becoming mushy.
• 1 tbsp (14g) Land O'Lakes Unsalted Butter: Used to grease the pan and add a hint of dairy sweetness.
• 10 Large Eggs: These provide the structural "glue" for the entire bake.
• 2 cups (473ml) Whole Milk: Provides hydration without the heaviness of 100% cream.
• 1/2 cup (118ml) Heavy Cream: Why this? High milk fat content prevents the eggs from over tightening and becoming rubbery.
• 1 tsp (2g) Dry Mustard Powder: Why this? Adds a sharp tang and helps emulsify the fats and liquids.
• 1/2 tsp (1g) Smoked Paprika: Adds a deep, wood fired aroma without the need for a smoker.
• 1 tsp (6g) Diamond Crystal Kosher Salt: Enhances all flavor compounds via osmotic pressure.
• 1/2 tsp (1g) Freshly Cracked Black Pepper: Provides a floral, pungent heat.
• 2 cups (226g) Tillamook Sharp Cheddar Cheese: Freshly shredded for superior meltability.
• 1/2 cup (50g) Green Onions: Sliced thin for a fresh, sulfuric bite.
• 1/2 cup (75g) Red Bell Pepper: Finely diced for color and a subtle vitamin C boost. Similar to how I prep the peppers for my Costco Stuffed Bell recipe.

Ingredient Chemistry Breakdown

Engineered Efficiency: The Essential Hardware for Success

1. Lodge Cast Iron Skillet: For browning the sausage. Cast iron retains thermal mass, ensuring the meat sears rather than steams.
2. Pyrex 9x13 Inch Baking Dish: The glass allows for even heat distribution and lets you check the browning of the bottom crust.
3. Large Stainless Steel Mixing Bowl: Provides enough volume to whisk 10 eggs vigorously without splashing.
4. Box Grater: For the cheddar. Freshly grated cheese melts at a lower temperature than bagged shreds.

Execution Protocol for This Egg Casserole Recipe with Sausage and Cheese

1. Preheat the oven to 375°F (190°C).
2. Brown 1 lb ground pork sausage in a Lodge skillet for 8 minutes until mahogany brown and no pink remains.
3. Drain excess fat from the skillet, leaving only a thin coating for flavor.
4. Grease the Pyrex dish with 1 tbsp unsalted butter until the surface is glossy and fully coated.
5. Whisk 10 eggs, 2 cups milk, 1/2 cup heavy cream, mustard powder, smoked paprika, salt, and pepper until the mixture is pale yellow and no streaks remain.
6. Layer 6 cups cubed sourdough into the dish, followed by the cooked sausage, 1/2 cup red peppers, and 1/2 cup green onions until evenly distributed.
7. Sprinkle 2 cups sharp cheddar over the dry ingredients until every crevice is filled.
8. Pour the egg mixture over the top until the bread is nearly submerged.
9. Press down on the bread cubes with a spatula for 10 seconds until the sourdough absorbs the liquid.
10. Bake for 45 minutes until the center is set and no longer jiggles, and the top is a deep golden brown.

Common Pitfalls and Troubleshooting This Savory Bake

Why Your Casserole is Watery

The most common cause is undercooking the vegetables or using a milk with too low a fat content. Red peppers release water as they cook; if the egg matrix isn't strong enough (too little cream or too few eggs), that water stays trapped, creating a soggy bottom.

Flavor Architecture and Functional Ingredient Substitutions

If you're out of sourdough or want to save a few dollars, you can use day-old French bread or even toasted sandwich bread. To add a bit of heat, try drizzling the final product with a homemade Hot Sauce recipe.

Chef's Note: If you want a punchier flavor, whisk in 1 tablespoon of Bang Bang Sauce recipe directly into the egg custard before baking.

Thermal Preservation and Zero Waste Reheating Strategies

• Fridge: Store in an airtight container for up to 4 days. The sourdough will continue to soften, but the flavor will deepen as the spices bloom.
• Freeze: Slice into individual portions and wrap tightly in foil. Freeze for up to 2 months.
• Reheat: Microwave for 1 minute 30 seconds for a quick fix, or use an air fryer at 350°F (175°C) for 5 minutes to restore the "shatter" to the crust.

💡 ZERO WASTE: Don't discard the sourdough crusts or small crumbs! Transform: Toss them in the egg mixture anyway. Science: Small crumbs dissolve and act as a natural thickener for the custard, creating a richer texture.

Presentation Logistics and Decision Shortcuts for Brunch

When serving this Recipe with Sausage and Cheese, let it rest for 10 minutes. This allows the internal steam to redistribute, preventing the slices from falling apart when cut.

Decision Shortcut: If you want a crispier top, bake on the top rack for the last 10 minutes. If you want a softer, strata style texture, increase the milk by 1/4 cup and soak for 2 hours.

If you want a budget version, swap half the sausage for sautéed mushrooms to maintain bulk while lowering the cost.

Leftovers can even be diced and used as a savory topping for a Homemade Pizza recipe if you're feeling adventurous with your weeknight dinner solutions. This with Sausage and Cheese is the ultimate "work smarter, not harder" meal for any busy home cook.