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Egg & Sausage Breakfast Casserole


  • 2 Chorizo sausage links/ or any type of sausage
  • 10 eggs lightly beaten
  • 4 cups milk
  • 4 cups bread cut in 1 inch cubes
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped tomatoes
  • salt and pepper


  1. Cut the chorizo sausages in slices and cook them for a couple of minutes in a pan over medium heat. When lightly browned, remove from pan to a cutting board and chop them roughly. Cut the bread into 1 inch cubes and add them to the pan to absorb some of the juices left from cooking the sausage.
  2. Prepare a 9×13 inch baking pan and butter it well. Add cubed bread and distribute evenly in the pan. Sprinkle 2/3 of the cheddar cheese and Parmesan over, add sliced mushrooms and tomatoes over and top with cooked Chorizo sausage.
  3. In a large bowl, whisk together eggs, milk, salt and pepper and pour this mixture over the bread, cheese and veggies, evenly and allow to sit and soak up for 10 minutes.
  4. Meanwhile preheat oven to 325F.
  5. Bake uncovered for 40-50 minutes, checking from time to time not to get too browned on top. If it does get too brown cover with foil and remove when almost done.