You can assemble the ingredients in about 15 minutes. The oven does the rest of the work. Preparing it the night before is also an option, giving you more time to relax with your guests while breakfast cooks.
Why this works
- Layering the dry bread at the bottom allows it to absorb the egg mixture without becoming mushy.
- Pre-cooking the turkey sausage ensures a safe internal temperature and prevents excess grease in the final dish.
- Whisking the mustard and Worcestershire sauce into the eggs distributes their savory flavor evenly throughout the bake.
Ingredients you'll need
- White bread: Standard sandwich bread works well. French bread or sourdough are good alternatives if you prefer a chewier texture.
- Turkey sausage: Choose a mild or sage-flavored ground turkey sausage. Beef or chicken sausage also work well.
- Cheddar cheese: Freshly grated cheese melts smoother than pre-shredded varieties, though either will work.
- Milk: Whole milk provides a richer texture, but 2 percent milk is a fine substitute.
- Red bell pepper: Any color of bell pepper is fine. Green bell peppers will give the dish a sharper, slightly bitter contrast.
Exact quantities are in the recipe card below.
How to make it
Step 1: Brown the sausage
Cook the turkey sausage in a skillet on the stove until it is fully browned and reaches 165°F (74°C). Break it into small crumbles as it cooks. Drain away any liquid in the pan before adding the meat to your baking dish.
Step 2: Assemble the layers
Place the cubed bread in the bottom of your greased pan. Add the cooked sausage, diced peppers, onions, and shredded cheese on top. Spreading the ingredients evenly ensures every slice has plenty of meat and vegetables.
Step 3: Mix and pour the eggs
Whisk the eggs, milk, and seasonings in a bowl. Pour this liquid slowly over the assembled layers so the bread can soak it up.
Step 4: Bake until set
Bake the casserole in a 350°F (175°C) oven for about 50 minutes. The center should read 160°F (71°C) on a thermometer. Let it sit for a few minutes before cutting into squares.
Serve it with
Serve this warm casserole with a bowl of fresh fruit, a side of roasted potatoes, and hot coffee or orange juice.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave until warmed through, or heat the entire dish in a 350°F (175°C) oven covered with foil until it reaches 165°F (74°C). The baked casserole can also be wrapped tightly and frozen for up to 2 months.
FAQ
Can I use a different type of meat?
Yes, ground chicken or beef sausage are great alternatives. Make sure to cook ground chicken to 165°F (74°C) or ground beef to 160°F (71°C) before adding it to the casserole.
Why is my breakfast casserole soggy?
Using bread that is too fresh or soft can cause a soggy texture. Leave your bread out to dry slightly, or toast the cubes in the oven for a few minutes before assembling the dish.
Can I freeze this casserole?
You can freeze the baked casserole. Let it cool completely, wrap it tightly in foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating.
