Jimmy Dean Breakfast Casserole is the sausage, egg and cheese bake from the brand’s own recipe page: fully cooked sausage crumbles and cubes of French bread soaked in a simple egg and milk custard, with sharp cheddar inside and on top. It takes six ingredients and one bowl, bakes in 45 minutes, and cuts into 12 squares.
How to make it: Whisk 8 eggs with 3 cups of milk and a little pepper, gently stir in 8 cups of bread cubes until every piece is coated, then add the sausage crumbles and most of the cheddar. Pour it into a greased 13×9-inch dish, top with the rest of the cheese, and bake at 350°F for 45 minutes. Let it stand 10 minutes before cutting.
Why You’ll Love It
- Six ingredients: sausage crumbles, eggs, milk, pepper, bread and cheddar.
- No browning: the sausage crumbles are already fully cooked.
- One bowl: everything is mixed together and poured into the dish.
- Feeds a crowd: 12 squares from one 13×9-inch dish, good for holidays and brunch.
Ingredient Notes
Fully cooked pork sausage crumbles: One package, about 9.6 ounces. They go straight into the bowl, no skillet needed.
Eggs and milk: Eight eggs and 3 cups of milk, beaten with 1/4 teaspoon of ground black pepper, make the custard that soaks into the bread.
French bread: Eight cups of 3/4-inch cubes.
Sharp cheddar: Two cups, or 8 ounces, shredded. One and a half cups go into the mixture and the last half cup goes on top.
Ingredients
- 1 package (about 9.6 ounces) fully cooked pork sausage crumbles
- 8 eggs
- 3 cups milk
- 1/4 teaspoon ground black pepper
- 8 cups French bread cubes (3/4-inch pieces)
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
How to Make a Sausage, Egg and Cheese Casserole
1. Heat the oven. Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish.
2. Mix the eggs. Beat the eggs, milk and pepper in a large bowl with a wire whisk until well blended.
3. Add the bread. Add the bread cubes and stir gently until evenly coated. Stir in the sausage crumbles and 1 1/2 cups of the cheese.
4. Fill the dish. Pour into the baking dish and sprinkle with the remaining 1/2 cup of cheese.
5. Bake. Bake 45 minutes, until a knife inserted in the center comes out clean and the center reaches 160°F.
6. Rest and cut. Let stand 10 minutes, then cut into 12 squares to serve.
How to Get Evenly Soaked Bread and a Set Center
A bread casserole works when every cube has soaked up some of the egg mixture and the middle has set all the way through. The recipe’s steps take care of both.
Cut even cubes. Cut the French bread into 3/4-inch pieces so they are all about the same size. You need 8 cups.
Blend the eggs well. Whisk the eggs, milk and pepper until no streaks of yolk or white are left. The custard should be one even color before the bread goes in.
Stir gently. Fold the bread cubes through the egg mixture until every piece is coated, without mashing them. Then stir in the sausage and cheese.
Test the center. After 45 minutes, slide a knife into the middle of the casserole. It is done when the knife comes out clean, with no runny egg on it, and the center has reached the temperature in step 5. If egg clings to the knife, give it a few more minutes.
Let it stand. Ten minutes out of the oven before you cut, then slice into 12 squares.
Tips for Success
- Grease the dish: give the 13×9-inch dish a light coat before filling it.
- Measure the bread: 8 cups of cubes for the 13×9-inch dish; the smaller batch below uses 4.
- Save some cheese for the top: hold back the last half cup to sprinkle over the casserole before it goes in the oven.
A Smaller Batch for 6
For a smaller casserole, beat 6 eggs with 1/2 cup of milk until light and fluffy, stir in 4 cups of French bread cubes until evenly coated, and pour into a greased casserole dish. Mix in 1 pound of fully cooked sausage crumbles, sprinkle 2 cups of shredded cheddar cheese mix over the top, and season with salt, pepper, 1/2 teaspoon of cumin and 1/2 teaspoon of thyme. Bake at 350°F for 40 minutes, until a knife in the center comes out clean, and let it stand 10 minutes. This smaller batch makes 6 portions.
Variations
- Herbs and spice: add 1/2 teaspoon each of cumin and thyme to the egg mixture.
- Cheese blend: use a shredded cheddar cheese mix in place of the sharp cheddar.
- Salt to taste: the recipe seasons the eggs with pepper only; add salt if you like.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat squares to 165°F.
What to Serve With It
Serve the squares warm with fresh fruit and coffee. For more breakfast casseroles, try breakfast casserole with tater tots and sausage, bacon, egg and hash brown casserole, sausage, egg and cream cheese hash brown breakfast casserole or bacon, egg and cheese biscuit casserole. For grab-and-go mornings, there are easy sausage breakfast muffins, and for something sweet, overnight crème brûlée French toast.
Frequently Asked Questions
What are some common mistakes to avoid when making breakfast casseroles?
Taking it out before the center is set, and cutting it straight from the oven. Bake until a knife in the middle comes out clean, then give it the 10-minute stand.
Do I need to cook the sausage first?
No. The recipe uses fully cooked sausage crumbles, which go straight into the egg mixture.
How many does it serve?
The 13×9-inch dish cuts into 12 squares. The smaller batch above makes 6 portions.
What kind of bread should I use?
French bread, cut into 3/4-inch cubes.
Final Notes
Coat every cube, bake until the knife comes out clean, and let it stand before cutting. If you make it, tell me how it turned out in the comments.
Jimmy Dean Breakfast Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 package fully cooked pork sausage crumbles about 9.6 ounces
- 8 eggs
- 3 cups milk
- 1/4 teaspoon ground black pepper
- 8 cups French bread cubes 3/4-inch pieces
- 2 cups sharp cheddar cheese shredded, 8 ounces, divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish.
- Beat the eggs, milk and pepper in a large bowl with a wire whisk until well blended.
- Add the bread cubes and stir gently until evenly coated. Stir in the sausage crumbles and 1 1/2 cups of the cheese.
- Pour into the baking dish and sprinkle with the remaining 1/2 cup of cheese.
- Bake 45 minutes, until a knife inserted in the center comes out clean and the center reaches 160°F.
- Let stand 10 minutes, then cut into 12 squares to serve.
