Go Back

Loaded Breakfast Casserole with Everything

Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage
  • 6 slices bacon cooked and chopped
  • 1 cup diced bell peppers mixed colors
  • 1 cup diced onion
  • 1 cup sliced mushrooms
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 8 cups cubed sourdough bread
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions sliced for topping

Method
 

  1. In a large skillet, cook the breakfast sausage over medium-high heat until browned and crumbly, then remove and drain on paper towels.
  2. In the same skillet, sauté the bell peppers, onion, and mushrooms until softened, about 5-7 minutes, then set aside to cool.
  3. Whisk together eggs, milk, salt, pepper, and paprika in a large bowl until thoroughly combined.
  4. Grease a 9x13-inch baking dish and layer half the bread cubes, then add the sausage, bacon, sautéed vegetables, and both cheeses, then top with remaining bread cubes.
  5. Pour the egg mixture evenly over the casserole, press down to soak the bread, cover tightly with aluminum foil and refrigerate overnight.
  6. Preheat oven to 350°F, bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until the top is golden and the center is set, then garnish with sliced green onions before serving.