Baked Egg Casserole Breakfast Recipe

Step 1: Prepare Your IngredientsBegin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish generously with butter or cooking spray. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 7-8 minutes. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate, leaving the flavorful drippings in the pan.

Step 2: Sauté The VegetablesIn the same skillet with the sausage drippings, add the diced onion and bell pepper. Sauté until the vegetables soften, about 4-5 minutes. Add the garlic powder and dried oregano, stirring to release their aromas. In the last minute, add the chopped spinach and stir until just wilted. Remove from heat and allow the mixture to cool slightly.

Step 3: Prepare The Egg MixtureIn a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This thorough mixing ensures your **Baked Egg Casserole Breakfast Recipe** will have a uniform custard-like texture throughout. Stir in 1½ cups of the shredded cheese, reserving the remaining half cup for topping later.

Step 4: Assemble The CasseroleSpread the bread cubes evenly across the bottom of your prepared baking dish. Drizzle the olive oil over the bread and toss gently to coat. Distribute the cooked sausage and vegetable mixture evenly over the bread layer. Pour the egg mixture slowly over everything, ensuring all bread pieces get soaked. Use a spatula to gently press down, helping the bread absorb the egg mixture.

Step 5: Bake To PerfectionCover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and continue baking uncovered for another 15-20 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean. Let your **Baked Egg Casserole Breakfast Recipe** rest for 10 minutes before serving, garnished with fresh parsley.