Sausage, egg, and cheese brioche breakfast casserole

Gin Lee

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Sausage, egg, and cheese brioche breakfast casserole/Gin Lee


Sausage, egg, and cheese brioche breakfast casserole

If you like buttered toast and are a fan of breakfast food, then you're going to really enjoy my brioche breakfast casserole. This casserole has a bottom layer of brioche bread, then a layer of cooked sausage, egg, and gooey melted cheese. The casserole is similar to a breakfast pizza without having to prepare dough.

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Sausage, egg, and cheese brioche breakfast casserole/Gin Lee

Ingredients:

  • 1 pound of your favorite ground sausage
  • 2 cups of your favorite shredded cheese
  • 1 teaspoon of seasoning salt
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of onion powder
  • 6 slices of brioche bread (sliced thick)
  • 6 tablespoons of melted butter
  • 4-6 eggs
  • ¼ cup of milk
  • ½ cup of real bacon bits

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Baked sausage, egg, and cheese brioche breakfast casserole/Gin Lee

Instructions:

In a skillet, cook the sausage, over medium heat, until it's completely browned. Drain the excess grease off and set aside.

Place the butter in a microwavable bowl and microwave for about ten seconds or until it's completely melted.

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Preparing the brioche for the bottom layer/Gin Lee

Generously grease the bottom and sides of a 9x13 rectangular dish. Position the brioche slices side by side, then generously brush with melted butter. Sprinkle the buttered brioche layer with onion powder. Then add the sausage over the buttered brioche layer.

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Adding the different layers to the breakfast casserole/Gin Lee

In a bowl, beat the eggs with a whisk, add the milk, pepper, and seasoning-salt. Pour the wet ingredients over the sausage layer. Then add a layer of your favorite cheese. Cover and refrigerate for fifteen minutes. Placing the dish in the refrigerator allows the wet mixture to soak in the brioche before baking the casserole.

Sausage, egg, and cheese brioche breakfast casseroleGin Lee

Bake for about fifteen to twenty minutes in a 375 degree F oven. Allow the breakfast casserole to sit for five to ten minutes, then add bacon bits to each square just before serving.

Note:

If you prefer more layers than what I have used, add another layer of sliced brioche to the cheese layer, then repeat all the other layers. I make the breakfast casserole with less bread to cut down on the amount of carbohydrates per serving size.

If you don't like brioche, substitute it with thick Texas toast bread. The bread needs to be thick to hold up to the egg and milk mixture. I used brioche because the bottom layer of the casserole turns out to be almost like french toast once the casserole is baked.

If you don't want to soak the bread with the egg mixture, just skip adding the milk to the eggs. Go ahead and scramble the eggs, then cook them first before adding them to the casserole. Adding the eggs already cooked will also shave off the entire refrigerator time. However, don't expect to get the same results. The wet egg mixture acts as a binder once the casserole is baked. (Meaning it's what helps hold the ingredients together once it's baked and cut.)

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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