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    Home » Recipes » Casseroles » Breakfast Casserole

    Breakfast Casserole

    Published: July 1, 2019 · Modified: May 11, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    An incredibly delicious breakfast casserole made with sausage, egg, English muffins and plenty of cheese. This casserole is perfect for prepping ahead and couldn't be easier to make!

    A breakfast casserole in a baking dish
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    breakfast casserole on a gray plate with a fork
    breakfast casserole on a gray plate
    breakfast casserole in a serving dish

    Whether you’re hosting a brunch, or simply having friends visit for the weekend, this make-ahead breakfast casserole is a great recipe to have in your back pocket.

    It’s super simple to throw together the night before, and then pop in the oven about an hour before you’re ready to sit down for breakfast. It’s also easy to customize the flavors to suit your guests’ preferences—read my tips and ideas below for a few of my favorite tweaks!

    An overhead shot of a breakfast casserole on a plate

    How to Make a Breakfast Casserole

    First, brown the sausage meat in a pan then add the onions.

    Browning sausage and onions to make a breakfast casserole

    Add the kale and continue to cook before adding everything to a casserole dish.

    Add the English muffins and cheese.

    Photos showing hoe to make the filling for a breakfast casserole

    Top with beaten eggs and more cheese then bake.

    Two photos of a breakfast casserole topped with bread and then cheese

    Can this Breakfast Casserole be Made the Day Before?

    Yes, that’s what makes this breakfast casserole so easy and convenient especially if you’re making this for guests!

    You can make this casserole in advance and leave it from two hours to overnight so prepping ahead couldn’t be easier.

    The flavors soak up into the bread making it extra delicious and inviting!

    Variations to Try

    There are so many ways to customize this breakfast casserole and make it your own, here are some ideas.

    • Give it a kick – add some red pepper flakes if making this for adults that love a heat
    • Swap the veggies – if you’re not a fan of kale or don’t have it then spinach or other greens would work really well
    • Other meat to try – you can swap the sausage for bacon, cooked chicken or ham
    • Make it meat-free – to make it meat-free simple skip the sausage and swap it for something veggie with umami flavor like sundried tomatoes!

    What to Serve with Breakfast Casserole

    This is great served as a special breakfast or brunch alongside some French toast, orange juice, fresh fruit, and yogurt.

    Really, it works with anything so choose your favorite brunch treats and dig in.

    A slice of breakfast casserole on a blue plate

    How to Store Leftovers

    Leftovers will keep well in the fridge for 1-2 days and can be reheated in the oven until piping hot all the way through.

    Tip: cover the casserole to stop the top from over-browning if reheating and make sure to bring it out of the fridge 10 minutes before reheating.

    Can I Freeze this Breakfast Casserole?

    Yes, simply complete all the prep steps then cover tightly in plastic wrap then foil and freeze.

    Let it thaw completely and come to room temperature before baking!

    Top Tips for Making Breakfast Casserole

    • Serving this to adults for brunch? Throw in a pinch of crushed red pepper flakes for a kick!
    • To lighten up this casserole, use turkey sausage instead of pork.
    • If you’re not a fan of kale, use tender baby spinach.
    • To toast the English muffins, bake at 400°F for 10 minutes.
    • Use any bread you like, such as sourdough, baguettes, or ciabatta.
    • You can use any cheese you like this recipe; I used a mixture of sharp cheddar and Gruyere.
    • Serve with your favorite fruit salad and biscuits.

    More Casserole Recipes You Might Like;

    French Toast Casserole

    Corn Casserole

    Sweet Potato Casserole

    Green Bean Casserole

    Broccoli Casserole

    Print
    5 from 8 votes

    Cheesy Sausage and Egg Casserole with Kale

    The most delicious prep-ahead breakfast casserole made with sausage, egg, and kale. Don't forget to check out our step by step photos and tips above!
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 8 - 10 servings
    Calories 493kcal
    Author John Kanell

    Ingredients

    • 1 lb. breakfast sausage
    • 1 cup chopped yellow onion
    • 3 cups chopped fresh kale
    • 12 ounces English muffins cubed and toasted
    • 2 cups shredded cheese such as cheddar or Gruyere, divided
    • 10 eggs
    • 2 cups milk
    • 1 tsp. kosher salt
    • ½ tsp. black pepper
    • Garnish: chopped fresh parsley

    Instructions

    • In a large skillet, cook sausage over medium heat until browned and crumbly, about 8 minutes.
    • Add onions; cook, stirring occasionally, until softened, about 5 minutes.
    • Stir in kale; cook, stirring occasionally, 2 minutes. Remove from heat.
    • Add sausage mixture to a 13x9-inch casserole dish.
    • Stir in toasted English muffin cubes and 1 cup cheese.
    • In a medium bowl, beat eggs until smooth. Whisk in milk until combined. Stir in salt and pepper.
    • Pour egg mixture over sausage mixture in casserole dish.
    • Top with remaining 1 cup cheese. Cover with aluminum foil.
    • Refrigerate two hours or overnight.
    • Preheat oven to 350°F.
    • Bake 20 minutes; uncover, and bake until top is toasted, 15 to 20 minutes more. Garnish with parsley, if desired.

    Notes

    • Serving this to adults for brunch? Throw in a pinch of crushed red pepper flakes for a kick!
    • To lighten up this casserole, use turkey sausage instead of pork.
    • If you’re not a fan of kale, use tender baby spinach.
    • To toast the English muffins, bake at 400°F for 10 minutes.
    • Use any bread you like, such as sourdough, baguettes, or ciabatta.
    • You can use any cheese you like this recipe; I used a mixture of sharp cheddar and Gruyere.
    • Serve with your favorite fruit salad and biscuits.

    Nutrition

    Calories: 493kcal | Carbohydrates: 28g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 274mg | Sodium: 1087mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3138IU | Vitamin C: 32mg | Calcium: 312mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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