Paula Deen Breakfast Casserole Recipe
Need a crowd-pleasing morning dish? This Paula Deen Breakfast Casserole Recipe is hearty and delicious. Eggs and sausage and cheese all bake together. Perfect for lazy weekends.
Ingredients
- 1 pound breakfast sausage bulk or removed from casings
- 12 large eggs
- 3 cups whole milk
- 8 cups cubed day-old bread French or sourdough
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- Optional: 1 cup diced bell peppers or onions
Instructions
Cook the Sausage
- Brown sausage in skillet over medium heat. Crumble as cooks. Drain excess fat. Takes 8-10 minutes. Golden brown perfection. Set aside to cool.
Prepare Baking Dish
- Grease 9x13 baking dish well. Layer half bread cubes on bottom. Sprinkle half cooked sausage. Add half cheese. Repeat layers. Beautiful breakfast tower.
Mix Egg Custard
- Whisk eggs, milk, mustard powder, salt, pepper, onion powder in bowl. Creamy golden liquid forms. Pour slowly over bread layers. Bread soaks beautifully.
Press and Chill Overnight
- Gently press bread into egg mixture. Cover tightly with foil. Refrigerate 8+ hours. Overnight magic happens. Flavors marry perfectly.
Preheat and Bake
- Heat oven 350°F (175°C). Remove foil. Bake 40-45 minutes. Edges golden, center set. Cheese bubbles beautifully. Perfect doneness.
Rest and Serve
- Let rest 10 minutes. Eggs set perfectly. Slice into squares. Garnish with parsley. Hot sauce on side. Breakfast bliss ready!
Notes
- Day-old bread absorbs best. Fresh bread gets soggy.
- Don't skip overnight chill. Flavors develop magic.
- Spicy: Use hot sausage or add diced jalapeños.
- Veggie boost: Add spinach, mushrooms, tomatoes.
- Ham version: Swap sausage for diced ham.
- Gluten-free: Use GF bread. Same delicious results.