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Weekend Brunch Eggs and Sausage Casserole

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“This is the most wonderful brunch casserole, but of coarse is good at anytime! I have also added in some cooked crumbled bacon on the top layer of the cheese. Be certain to only loosely cover/tent with foil or the cheese will stick to the foil when baking. This dish can be fully prepared, then covered with buttered foil and refrigerated up to 12 hours ahead then baked for brunch the following day. Cooking time does not include cooking the pork sausage.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Generously grease a 13x9-inch baking dish with butter.
  3. Cook the sausage in a skillet breaking up into large pieces until browned (about 8-10 minutes) drain any fat and set the sausages aside to cool.
  4. Mix the minced garlic with the softened butter and Parmesan cheese in a small bowl.
  5. Slice the loaf of bread in half lengthwise.
  6. Spread a thin layer of the garlic butter on both sides of the cut side of the bread.
  7. Arrange the two bread slices side by side in the bottom of the baking dish (don't worry if the bread does not completely cover the bottom).
  8. Sprinkle the cooked crumbled sausage on top of the bread.
  9. In a bowl whisk together eggs, half and half until frothy about 3 minutes, then whisk in green onions and half of the shredded cheese.
  10. Pour the egg mixture over the sausage (the bread will float to the top, pushing down on the bread with a spatula to help the bread absorb the liquid).
  11. Sprinkle with remaining cheese.
  12. At this point you can cover and refrigerate until ready to bake, or bake right away.
  13. Bake covered with a large piece of buttered foil (buttered-side down) for about 30 minutes.
  14. Carefully remove the foil and bake until the top is slightly puffed and the eggs are cooked through (about another 20 minutes more).
  15. Let stand 10 minutes, then cut into squares.

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