This Sausage Breakfast Casserole has everything you love about brunch mingled together in one dish! Toasty, cheesy, savory… it’s so grand!
There’s something extra cozy about this all-in-one hearty meal. Everyone loves it, as it’s always the first thing to be devoured during our weekend gatherings. Honestly, I’ve served this for breakfast, brunch, and you guessed it… even dinner! It’s a meal on it’s own, but if you’re feeding a larger crowd I’d suggest serving it alongside my Sweet Potato Deviled Eggs, this Pimento Cheese with veggies & crackers, or these Air Fryer Smashed Potatoes.
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INGREDIENTS FOR THIS RECIPE:
Here’s everything you’ll need for this delicious casserole. (Be sure to check the recipe card below for exact measurements!)
- Anderson House Florida Sunshine Red Pepper Corn Chowder
- Chicken Stock
- Heavy Cream
- Croissants
- Ground Italian Sausage
- Eggs
- Salt + Black Pepper
- Swiss Cheese
- Italian Parsley
- Green Onions
CASSEROLE VARIATIONS:
Honestly, this is the best thing to make if you’re trying to clean out your fridge! There’s seriously endless possibilities.
- PROTEIN OPTIONS: If you’re not a fan of sausage, you can totally swap it out for crumbled bacon, chorizo, ham, or make it vegetarian with black beans (just be sure to swap the chicken stock with veggie stock if vegetarian).
- CHEESES: Any melty variety will work here, so go ahead and use what you already have on hand! I prefer the flavor of Swiss, but you could also use Colby Jack, Cheddar, Mozzarella, Havarti, Gouda, or Pepper Jack to add some spicy goodness. Always be sure to shred your own cheese, as it’ll taste and melt better.
- BREADS: While I prefer the flavor of croissants, mostly any bread will work. Just be sure to toast the bread prior to assembling the casserole, as it really helps with the texture.
I always have a few packs of Anderson House Frontier Soups in my pantry. They’re made with real ingredients you actually know, can be prepared quickly, and if needed I can make them vegetarian or vegan. You guys know I love creating fusion recipes… so when I thought about making their soup into a custard for this sausage breakfast casserole, I knew I was onto something extra delicious and special. If you’re looking for a fabulous gift to give a friend, they’re offering 20% off their gift baskets from 10/17/23 to 10/22/23!
MORE ENTERTAINING RECIPES TO CHECK OUT:
Mini Bacon Onion Quiche in Phyllo Shells
Shredded Chicken Jalapeno Poppers Dip
Inside Out Cheesy Sausage Biscuits
Air Fryer Crack Chicken Egg Rolls
Marry Me Parm Piccata Roasted Potatoes
Hatch Chile Mexican Street Corn Dip
Chicken Bacon Ranch Biscuit Bombs
VIEW ALL RECIPES BY CLICKING HERE!
- Corn and Red Pepper Soup Mix
- 4 cups Chicken Stock
- 1.5 cup Heavy Cream
- 8 Large Croissants, torn and toasted
- 1 lb. Ground Italian Sausage
- 6 Eggs
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 3 cups Swiss Cheese, shredded
- Italian Parsley, garnish
- Green Onions, garnish
- Make the soup according to packaged directions, adding an extra half cup of heavy cream. Allow to cool slightly on the stove and then set in the refrigerator to cool completely.
- Tear the croissants into smaller pieces and toast in the oven at 400F on a baking sheet for 5 minutes. Depending on the size of your sheet pan, you may have to divide in half and toast in two separate batches. Set aside to cool.
- While the croissants toast, crumble and brown the sausage.
- Whisk eggs with salt + pepper, then pour and mix into the cooled soup to create a custard.
- Mix the sausage and 2 cups of the shredded Swiss cheese with the toasted croissants and place in a large casserole dish. Allow the casserole to marry in the fridge for at least 1 hour.
- Preheat oven to 350F. Sprinkle remaining 1 cup of cheese on top of the casserole and bake for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with Italian parsley and green onions, if desired.
NOTES ON THIS RECIPE:
- You can make the casserole up to 12 hours in advance, if needed. Simply follow the directions through step 5 and then place in the refrigerator overnight. When you’re ready to bake, place on the counter for 30 minutes and then follow step 6. I do not recommend making it further in advance than that, as the bread may become soggy.
- While I prefer Italian parsley and green onions for garnish, you could also use cilantro, thyme, or chopped chives.
- Any leftovers should be kept refrigerated in an airtight container and enjoyed within 2 – 3 days. Simply microwave to heat up before eating.
This post is sponsored in partnership with Anderson House. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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