Key Takeaways
- Ready in under 1 hour with simple, everyday ingredients
- Perfect make-ahead option – assemble the night before for stress-free mornings
- Customizable with your favorite cheeses, meats, or vegetarian options
- Feeds exactly 4 people with hearty, satisfying portions
Why You Need This Paula Deen Breakfast Casserole Recipe
Rushed mornings leave little time for a proper meal.
Yet breakfast remains essential for starting your day right.
This Paula Deen breakfast casserole solves both problems – it’s quick to prepare, can be made ahead, and delivers a delicious, hearty meal that’ll keep everyone full until lunch.
The recipe I’m sharing serves exactly 4 people, perfect for a family breakfast without excessive leftovers.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 25g |
| Fiber | 1g |
| Sodium | 820mg |
| Sugar | 4g |
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| White bread | 6 slices, cubed |
| Pork breakfast sausage | 1/2 pound |
| Sharp cheddar cheese | 1 cup, shredded |
| Eggs | 6 large |
| Milk | 1 cup |
| Dijon mustard | 1 teaspoon |
| Seasoned salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Butter | 2 tablespoons (for greasing) |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 8×8 baking dish | Perfect size for 4 servings |
| Skillet | For cooking sausage |
| Mixing bowl | For combining eggs and milk |
| Whisk | For beating eggs |
| Measuring cups & spoons | For accurate measurements |
| Cheese grater | If using block cheese |
| Cutting board | For cutting bread |
| Paper towels | For draining sausage |
| Wooden spoon | For breaking up sausage while cooking |
| Spatula | For pressing down casserole ingredients |
| Oven mitts | For handling hot baking dish |
| Kitchen timer | For tracking cooking time |
Substitution Options
- Bread: Sourdough or whole wheat bread work well
- Meat: Replace pork sausage with turkey sausage, bacon, or ham
- Cheese: Try colby jack or white cheddar cheese
- Milk: Half-and-half creates a richer casserole, or use non-dairy milk for a lighter version
- Vegetarian option: Omit meat and add sautéed vegetables like bell peppers, spinach, and mushrooms
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Preparation Phase
- Gather all ingredients and tools before starting.
- Take all ingredients out of the refrigerator 15-20 minutes before cooking to bring them closer to room temperature.
- This helps the casserole cook more evenly.
- Set up your workspace by placing all tools within easy reach.
- Read through the entire recipe once before beginning.
- Preheat your oven to 350°F (175°C).
- Turn on your oven before starting any other steps.
- Allow at least 10-15 minutes for your oven to reach the correct temperature.
- Place the rack in the center position of your oven.
- If your oven has hot spots, make a note to rotate the casserole halfway through baking.
- Prepare your baking dish.
- Take the 2 tablespoons of butter and unwrap it.
- You can either melt the butter first or use it solid.
- If using solid butter, take a paper towel or clean fingers to scoop some butter.
- Thoroughly grease your 8×8 baking dish, including the bottom and all four sides.
- Make sure every inch is coated with butter to prevent sticking.
- Pay special attention to the corners where sticking often occurs.
- Prepare the bread.
- Place 6 slices of white bread on a cutting board.
- Use a serrated knife to cut each slice into 1-inch cubes.
- You can remove crusts if desired for a softer texture, but it’s not necessary.
- The bread should be slightly dry. If your bread is very fresh, you can toast it lightly first.
- Place all bread cubes in a large bowl and set aside.
Assembly Steps
- Cook the sausage.
- Place your skillet on the stovetop.
- Turn the heat to medium.
- Allow the pan to heat up for 1-2 minutes.
- Unwrap 1/2 pound of breakfast sausage and place it in the skillet.
- Use a wooden spoon to break up the sausage into small, bite-sized pieces.
- Keep breaking it up as it cooks to ensure even cooking.
- Cook for 5-7 minutes, stirring frequently.
- The sausage is done when it’s completely browned with no pink showing.
- You’ll notice the sausage will release fat as it cooks.
- Turn off the heat once fully cooked.
- Line a plate with 2-3 paper towels.
- Use a slotted spoon to transfer the cooked sausage to the paper towels.
- Gently pat the top with another paper towel to remove excess fat.
- Allow the sausage to cool slightly while preparing the next steps.
- Create the egg mixture.
- Take a medium to large mixing bowl.
- Crack each of the 6 eggs individually into a small separate bowl first.
- This makes it easier to catch any shell pieces or discard a bad egg.
- Transfer each egg to the mixing bowl after checking for shells.
- Measure 1 cup of milk using a liquid measuring cup.
- Pour the milk into the bowl with the eggs.
- Add 1 teaspoon of Dijon mustard using a measuring spoon.
- Add 1/2 teaspoon of seasoned salt.
- Add 1/4 teaspoon of black pepper.
- Take your whisk and beat the mixture using a circular motion.
- Whisk for 1-2 minutes until well combined and slightly frothy.
- The mixture should have a uniform yellow color with no streaks of egg white visible.
- Set the egg mixture aside.
- Prepare the cheese if not pre-shredded.
- If using block cheese, take your cheese grater.
- Hold the grater at an angle over a plate or bowl.
- Firmly but carefully run the cheese along the large holes of the grater.
- Continue until you have 1 cup of shredded cheese.
- If you bought pre-shredded cheese, simply measure out 1 cup.
- Assemble the casserole layers.
- Take your greased 8×8 baking dish.
- Spread the bread cubes evenly across the bottom of the dish.
- Make sure they’re distributed in an even layer with no large gaps.
- Take the cooled cooked sausage and sprinkle it evenly over the bread.
- Try to distribute it so each serving will have an equal amount of sausage.
- Next, take your 1 cup of shredded sharp cheddar cheese.
- Sprinkle the cheese evenly over the sausage layer.
- Take the egg mixture and give it one more quick whisk.
- Very slowly pour the egg mixture over all the ingredients.
- Pour in a circular motion, starting from the outside and moving toward the center.
- Make sure to wet all the bread pieces.
- If any dry spots remain, use a spoon to gently press those areas down into the liquid.
- Take a spatula and lightly press down on the entire casserole.
- This ensures the bread absorbs the egg mixture properly.
- Let the assembled casserole sit for 2-3 minutes to allow the bread to absorb some liquid.
Cooking Phase
- Bake the casserole.
- Double-check that your oven has reached 350°F.
- Using oven mitts, place the baking dish in the preheated oven.
- Position it in the center of the middle rack for even cooking.
- Set your kitchen timer for 35 minutes.
- Do not open the oven door during the first 25 minutes of baking.
- After 25 minutes, you can quickly check on the casserole.
- It should be starting to puff up and turn golden.
- Continue baking for the remaining time.
- At 35 minutes, check if the casserole is done by:
- Looking for a golden brown top
- Making sure the center is set and not jiggly
- Inserting a knife in the center – it should come out clean
- If the casserole isn’t quite done, bake for an additional 3-5 minutes.
- The total baking time should be 35-40 minutes.
Finishing Steps
- Let the casserole rest.
- Using oven mitts, carefully remove the baking dish from the oven.
- Place it on a heat-safe surface, like a cooling rack or trivet.
- Allow the casserole to rest for 5 minutes.
- This resting period is crucial as it allows the eggs to fully set.
- The casserole will firm up slightly during this time.
- Resting makes it much easier to cut clean slices.
- The casserole will be extremely hot straight from the oven, so waiting prevents burns.
- Portion and serve.
- After the 5-minute rest, the casserole is ready to serve.
- Use a sharp knife to cut the casserole into 4 equal portions.
- A good method is to cut down the middle in both directions to create 4 squares.
- Use a spatula to lift each portion onto plates.
- The first piece might be a bit messy – that’s normal!
- Serve while still warm but not piping hot.
- If desired, garnish with chopped fresh herbs like parsley or chives.
- Have napkins ready as this is a hearty, hands-on breakfast.
Troubleshooting
Problem: My casserole turned out soggy
Solution: Too much liquid or too little bread can cause sogginess. Make sure to use the exact bread amount specified. Also, don’t substitute with very soft bread types. If your bread is very fresh and soft, toast it lightly before cubing.
Problem: My casserole is too dry
Solution: The egg mixture didn’t fully saturate the bread. Press the bread into the liquid during assembly and don’t overbake. Check your oven temperature with an oven thermometer as ovens often run hot.
Problem: The casserole collapsed after baking
Solution: You may have opened the oven door too early during baking. Keep the door closed until at least 25-30 minutes into cooking time. Also, make sure all ingredients are at room temperature before baking.
Problem: The eggs curdled
Solution: The temperature was too high. Make sure your oven is correctly calibrated and stick to 350°F. Also, having the eggs and milk at room temperature helps prevent curdling.
Problem: The casserole stuck to the pan
Solution: The baking dish wasn’t greased well enough. Be very thorough when applying butter to the dish, especially in the corners.
Variations & Substitutions
Southwest Version
Add 1/4 cup diced green chilies, 1/2 teaspoon cumin, and substitute pepper jack cheese for the cheddar. Serve with salsa and avocado slices.
Italian Style
Use Italian sausage instead of breakfast sausage, add 1/4 cup sun-dried tomatoes, and substitute mozzarella cheese. Sprinkle with Italian herbs like basil and oregano.
Vegetarian Option
Replace sausage with 1 cup of sautéed mushrooms, spinach, and bell peppers. Use vegetable broth to sauté for extra flavor.
Make It Cheesier
Add 4 ounces of cream cheese, cut into small cubes, along with the cheddar for an extra creamy texture.
Sweet Breakfast Casserole
Use brioche or challah bread, omit the sausage, add 1/2 cup blueberries or diced apples, 2 tablespoons maple syrup, and 1/2 teaspoon cinnamon to the egg mixture.
Storage & Reheating
Refrigeration
- Let the casserole cool completely before storing.
- Cover the baking dish with plastic wrap or aluminum foil.
- Alternatively, transfer portions to airtight containers.
- Store in the refrigerator for up to 3 days.
- Label with the date prepared if needed.
Freezing
- Let the casserole cool completely.
- Cut cooled casserole into individual portions.
- Wrap each piece tightly in plastic wrap, then aluminum foil (double wrapping prevents freezer burn).
- Place wrapped portions in a freezer-safe bag.
- Press out as much air as possible before sealing.
- Freeze for up to 2 months.
- Label with the date and contents.
- Consider writing reheating instructions on the label.
Reheating
- Refrigerated portions:
- Microwave: Place a portion on a microwave-safe plate. Cover with a damp paper towel. Heat on medium power for 1-2 minutes. Check temperature and continue heating in 30-second intervals if needed.
- Oven: Preheat oven to 325°F. Place portion in an oven-safe dish. Cover with foil. Heat for 10-15 minutes until warmed through.
- Frozen portions:
- Thaw method: Transfer from freezer to refrigerator the night before. Once thawed, reheat using the refrigerated portions method.
- Direct from frozen: Preheat oven to 325°F. Keep portion wrapped in foil. Heat for 20-25 minutes. Remove foil for the last 5 minutes to crisp the top.
- Never microwave directly from frozen as this can lead to uneven heating.
Safety Notes & Tips
Food Safety
- Always cook sausage to 160°F internal temperature. Use a meat thermometer to verify if unsure.
- Wash hands thoroughly after handling raw sausage and eggs.
- Don’t leave the casserole at room temperature for more than 2 hours.
- Use clean utensils for serving to prevent cross-contamination.
- Use pasteurized eggs if serving to elderly, pregnant women, or those with compromised immune systems.
- If made ahead and refrigerated overnight, remove from refrigerator 30 minutes before baking.
Time-Saving Tips
- Prep the night before: Assemble the entire casserole, cover with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking. Add 5-10 minutes to baking time when cooking from cold.
- Use pre-shredded cheese and pre-cooked sausage crumbles to save time.
- Prep multiple casseroles at once and freeze the extra for future quick breakfasts.
- Set up your mise en place (all ingredients measured and prepped) before starting assembly.
Serving Suggestions
- Pair with fresh fruit salad for a complete breakfast.
- Serve with a small green salad for a brunch option.
- Add a dollop of sour cream or salsa on top for extra flavor.
- Offer hot sauce on the side for those who like some heat.
- Garnish with chopped chives or parsley for color and freshness.
- For a special touch, serve with warm maple syrup on the side.
Remember: Let the casserole rest before cutting for cleaner slices and better texture. Your first serving might be messy, but that’s part of homemade charm!
