Egg And Sausage Loaf
A hearty breakfast casserole combining bread, sausage, eggs, and cheese, baked to perfection. Ideal for family brunches or weekend gatherings, offering comforting flavors.
Ingredients
Instructions
- Cube the bread and place in a large loaf cake pan (9 x 13-inch).
- Brown sausage in a frying pan and drain excess fat.
- Layer cooked and drained sausage on top of bread cubes.
- Sprinkle grated Cheddar cheese over the sausage layer.
- Beat eggs and milk together and pour evenly over the layered ingredients.
- Cover and leave in the refrigerator overnight.
- Bake at 350°F (175°C) for 45 minutes until set and golden.
- Cut into servings and serve hot.
Tips & Substitutions
For added flavor, consider using spicy sausage instead of regular. You can also mix in vegetables like bell peppers or onions for extra nutrition. If you're short on time, use pre-cooked sausage or leftover meats. If you need a dairy-free option, substitute with almond or soy milk and dairy-free cheese. For a twist, try adding herbs like parsley or chives to the egg mixture.
Serving Suggestions
Serve the Egg and Sausage Loaf hot, garnished with fresh herbs for a pop of color. It pairs beautifully with a side of mixed greens or a fresh fruit salad for a balanced meal. For a brunch gathering, consider serving alongside Spicy Sweet Potato Balls or a light yogurt parfait. This dish is perfect for meal prep or a hearty breakfast!
Storage & Reheating
Leftover Egg and Sausage Loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice and warm in the microwave or oven until heated through. This dish can also be frozen; just wrap individual slices tightly in plastic wrap and foil. To reheat from frozen, bake directly from the freezer at 350°F (175°C) until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Sausage Loaf contains roughly 388 calories, with 7g protein, 69g carbohydrates, and 10g fat. It is a good source of iron (19% of the Daily Value), calcium (19% of the Daily Value), and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the Egg and Sausage Loaf ahead of time?
Yes, this recipe is perfect for making ahead! Prepare the dish the night before and let it sit in the refrigerator overnight. This allows the bread to soak up the egg mixture, resulting in a flavorful and moist loaf. Just remember to bake it in the morning for a delicious breakfast.
What type of bread works best for this recipe?
You can use any type of bread you prefer, but thicker slices like Texas toast or brioche work particularly well. They hold up better to the egg mixture and provide a nice texture. Stale bread is also a great option as it will absorb the liquids without becoming too mushy.
Can I customize the ingredients in the Egg and Sausage Loaf?
Absolutely! This recipe is very versatile. Feel free to swap out the sausage for bacon or ham, or use different types of cheese like mozzarella or feta. You can also add vegetables or herbs to suit your taste. Get creative and make it your own!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).