Paula Deen Cheese and Sausage Breakfast Casserole

Paula Deen Cheese and Sausage Breakfast Casserole is a make-ahead bake with two kinds of pork sausage, eggs, potatoes, and cheddar over cubed bread. It serves 6 and takes about 2 hours from fridge to table. This is the dish that carries Christmas morning or a Saturday brunch without anyone standing at the stove.

The overnight chill is what makes or breaks this casserole. The bread soaks up the egg and half-and-half mixture while it sits, so every bite holds together instead of falling apart. Skip the chill and you get dry bread sitting under runny eggs that never set right.

Cook the potatoes and brown the sausage the night before so assembly takes five minutes. Pull the casserole from the fridge while the oven heats to 350. It is done when the center stops jiggling, usually right at 30 minutes. Store leftovers covered in the fridge for up to 3 days.

Paula Deen Cheese and Sausage Breakfast Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

580

kcal

A layered breakfast casserole with browned pork sausage, sliced red potatoes, and two cheeses baked over an egg-soaked bread base until firm and golden.

Ingredients

• 4 slices white bread
  

• for greasing Butter
  

• 1/2 lb medium sausage
  

• 1/2 lb mild sausage
  

• 2 cups half and half
  

• 1 teaspoon dry mustard
  

• 1/2 teaspoon salt
  

• 1 pinch Pepper
  

• 1 dash Hot sauce
  

• 6 beaten eggs
  

• 8 oz sliced, optional mushrooms
  

• 1 1/2 cups cooked unpeeled and thinly sliced red potatoes
  

• 1 cup grated cheddar cheese
  

• 1 cup grated Monterey Jack cheese

Directions

• Prepare the bread: Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
• Build the layers: Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
• Heat the oven: Preheat the oven to 350 °F.
• Bake: Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use just one type of sausage instead of two?

You can, but the mix of medium and mild gives the casserole a layered heat that one type alone misses. All medium will be spicier. All mild works fine if you want something gentler for kids.

How long does this casserole keep in the fridge?

Covered tightly, it lasts 3 to 4 days. Reheat slices in a 325 degree oven for about 15 minutes so the eggs warm through without drying out. Microwaving works in a pinch but the texture gets rubbery.

Can you assemble this two days before baking?

One night is the sweet spot. Two days and the bread breaks down too much, giving you a mushy texture instead of a firm bite. Stick to the 1 hour to overnight window the recipe calls for.

What happens if you skip the refrigerating step?

The bread never absorbs the egg mixture, so the casserole comes out with a dry bottom layer and a wet, loose top. Even one hour in the fridge makes a real difference in how it holds together.

Do the potatoes need to be cooked before going into the casserole?

Yes. Raw potatoes will not cook through in 30 minutes at 350 degrees. Boil or roast them until just tender, then slice thin. Slightly underdone is better than soft because they finish in the oven.