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Easy Kid-Approved Sheet Pan Breakfast Casserole

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A quick and easy sheet pan breakfast casserole made with simple ingredients like eggs, bread, sausage, and cheese. Perfect for busy mornings, brunch, or feeding a crowd with minimal fuss.

Ingredients

Scale
  • 1 lb breakfast sausage (casings removed, crumbled)
  • 1 large bell pepper (any color, diced)
  • 1 small onion (diced)
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 4 cups cubed bread (day-old French bread or sourdough)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • Fresh parsley or chives (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the sausage and veggies: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook for 5-6 minutes, breaking it apart, until browned. Add the diced bell pepper and onion, and cook for another 3-4 minutes until softened. Drain excess fat if needed.
  3. Whisk the eggs: In a medium bowl, crack the 8 eggs and add the milk, salt, pepper, and garlic powder. Whisk vigorously until smooth and slightly frothy, about 30 seconds.
  4. Assemble on the sheet pan: Lightly grease the sheet pan with the remaining 1 tablespoon of olive oil or cooking spray. Spread the cubed bread evenly across the pan. Pour the egg mixture over the bread, making sure every piece gets soaked. Let it sit for 2-3 minutes.
  5. Layer the sausage and veggies: Spoon the cooked sausage, peppers, and onions evenly over the bread mixture. Sprinkle the shredded cheddar cheese on top. Press down gently with a spatula.
  6. Bake for 20-25 minutes on the middle rack until the eggs are set and the edges are golden brown. The center should not jiggle when shaken. For extra crispy edges, broil for the last 2 minutes.
  7. Let it rest for 5 minutes to firm up. Garnish with fresh parsley or chives if desired.
  8. Cut into squares and serve warm.

Notes

For best results, use day-old bread to avoid sogginess. Let the egg mixture soak into the bread for 2-3 minutes before baking. You can assemble the casserole the night before and refrigerate; add 5-10 minutes to the baking time if starting cold. For extra crispy edges, broil for the last 2 minutes.

Nutrition

Keywords: sheet pan breakfast casserole, easy breakfast casserole, kid-friendly breakfast, brunch recipe, sausage and egg casserole

Find it online: https://bakebelle.com/easy-kid-approved-sheet-pan-breakfast-casserole/