Disclosure: This is a sponsored post by Ohio Poultry.
Recipe & Photo Credit: Ohio Poultry
The holidays are fast approaching and many families will soon be gathering, baking, hosting, and sharing meals together. During this season, breakfast dishes and casseroles are especially popular, and grocery stores often see a surge in egg purchases. In fact, more eggs are consumed during the winter holiday season than at any other time of year.
If you’re hosting overnight guests and want a simple, satisfying morning meal, try this Easy Breakfast Casserole from Ohio Eggs. This one-dish casserole is hearty and convenient, combining flavorful turkey sausage, peppers, onions and cheese. It can be assembled ahead of time and baked the next morning for a warm, crowd-pleasing breakfast.
Easy Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound turkey breakfast sausage
- ½ large onion, diced
- 1 red pepper, seeded and diced
- 6–7 slices wheat bread, crusts removed and cubed
- 2 cups cheese, divided (cheddar, gruyère, Swiss, or a blend)
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon dry mustard
- dash of hot sauce
- ½ teaspoon black pepper
- pinch of salt
- fresh chives for garnish
Directions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, stirring frequently. After about five minutes, add the diced onion and red pepper. Continue cooking until the sausage is browned and crumbly. Drain any excess fat if necessary.
- In a large bowl, combine the cooked sausage mixture with the cubed bread and most of the cheese, reserving about ⅓ cup of cheese for topping. Spread the mixture evenly in a buttered 13 x 9-inch baking dish.
- Whisk together the eggs, milk, dry mustard, salt, pepper, and hot sauce. Pour the egg mixture evenly over the bread and sausage in the dish. Let the casserole sit for one hour to allow the bread to absorb the liquid. (You can prepare the casserole up to this point a day ahead—cover and refrigerate. If chilled, remove from the refrigerator and let stand 30 minutes before baking.)
- Bake until set and golden, about 40–45 minutes. A knife inserted into the center should come out clean. Sprinkle the reserved cheese on top and let the casserole rest 10 minutes before serving. Garnish with chopped fresh chives.
Tips: Pouring the egg mixture over the layered meats, breads, cheeses, and vegetables helps the liquid soak in, keeping the casserole moist. If you prepare the casserole ahead of time, you can freeze it either before or after baking; consume within three months for best quality.
Eggs are a versatile and essential ingredient for holiday baking and cooking year-round. They contribute moisture, color, flavor, and valuable nutrition—especially high-quality protein that helps you feel full and energized. Many of the eggs used in recipes like this come from Ohio egg farms, which produce a large portion of the nation’s supply.
Making this Easy Breakfast Casserole is a great way to feed a crowd with minimal fuss while enjoying a comforting, protein-rich meal that’s perfect for holiday mornings or busy weekends.