I love the way this dish offers bold layers of flavor. Each bite of my Jimmy Dean Sausage Breakfast Casserole delivers spicy, savory sausage, melty cheeses, and a hint of jalapeno that excites the palate. It is an adventurous twist on morning classics that transforms breakfast into an extraordinary experience.

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I’m really excited to share my Layered Breakfast Casserole that’s packed with flavor and fun textures. I started with a base of juicy Jimmy Dean Premium Hot Pork Sausage, crumbled into a mix of day-old bread cubes, eggs, and whole milk that soaks up all the flavors.

I added a bit of diced onion and a small chopped jalapeño pepper for that extra kick, then folded in a can of diced green chiles to really bring a Tex-Mex vibe to the dish. And of course, it wouldn’t be the same without a hearty mix of shredded cheddar and pepper jack cheese layered throughout.

This recipe has become my go-to dish whether I’m cooking for a special dinner or whipping up something different for breakfast. Its bold, dynamic taste makes it great for anyone who’s looking for a delicious twist on traditional breakfast ideas.

Enjoy experimenting with this layered delight!

Why I Like this Recipe

I really love this recipe because:

1. I like how the spicy pork sausage mixed with jalapeños and green chiles brings a really bold, Tex Mex flavor that makes every bite exciting.
2. The layers of messy, crunchy bread, creamy egg mixture, and melty cheesy goodness make it feel like a flavor party in my mouth every time I dig in.
3. I appreciate that its super versatile – sometimes ill toss in extra tomatoes and cilantro just to mix things up and keep it interesting.
4. And honestly, its perfect for those lazy mornings when you want something hearty but easy to pull together without too much fuss.

Ingredients

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Jimmy Dean Hot Pork Sausage: adds protein and spice flavor, making dish hearty and savory.
Day-old Bread: supplies carbs, absorbs flavor, and gives a chewy texture base.
Large Eggs: offer protein and nutrients, bind layers togethr for a hearty fill.
Whole Milk: adds creaminess n rich flavor, plus essential fats for a smooth blend.
Cheddar & Pepper Jack Cheese: melt into gooey, appetizing toppings with a spirited kick.

Ingredient Quantities

1 package (12 oz) Jimmy Dean Premium Hot Pork Sausage, crumbled

10 slices of day-old bread, cut into cubes

8 large eggs

2 cups whole milk

1/2 cup diced onion

1 small jalapeño pepper, seeded and chopped

1 can (4 oz) diced green chiles

2 cups shredded cheddar cheese

1 cup shredded pepper jack cheese

Salt and ground black pepper, to taste

Optional: 1/2 cup chopped fresh cilantro

Optional: 1 cup diced tomatoes

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch baking dish real good.

2. In a skillet over medium heat, cook the crumbled Jimmy Dean Hot Pork Sausage until it browned. Drain any extra fat and set it aside.

3. In the bottom of the dish, lay out the cubed day-old bread evenly.

4. Now, sprinkle the cooked sausage all over the bread. Next, add the diced onion, chopped jalapeño, and the can of diced green chiles evenly on top.

5. If you’re using tomatoes and cilantro, add 1 cup of diced tomatoes and 1/2 cup of fresh cilantro over the layers now.

6. In a large bowl, beat the 8 eggs with the 2 cups whole milk. Season with salt and ground black pepper to taste.

7. Pour this egg mixture slowly over the layers, making sure it soaks in well.

8. Sprinkle 2 cups of shredded cheddar cheese and 1 cup of shredded pepper jack cheese on top, covering the dish evenly.

9. Put the casserole in the oven and bake for about 40-45 minutes, until the eggs are set and the cheese is bubbly and just start to brown on top.

10. Let it cool a little before cutting it into squares. Enjoy your layered breakfast creation while it’s warm!

Equipment Needed

1. An oven that gets up to 350°F so you can preheat it before you start
2. A 9×13 inch baking dish (you gotta grease it real good)
3. A medium-sized skillet for cooking the sausage
4. A spatula for stirring the sausage in the skillet
5. A sharp knife and a cutting board for chopping the onion, jalapeño, tomatoes, and cilantro
6. A large mixing bowl for beating the eggs with the milk
7. A whisk or fork to beat the egg mixture well
8. Measuring cups to get the milk and cheese portions spot on
9. A can opener to open the can of diced green chiles
10. Something to drain off extra fat from the sausage (like a colander or even paper towels)

FAQ

Q: Can I prep the casserole ahead of time?

A: Yup, you can totally assemble it the night before and let it chill in the fridge. Just cover it well so it doesn’t dry out.

Q: What if I dont have day-old bread?

A: No problem at all. You can use fresh bread and let it sit out for a few hours or lightly toast it so it doesn’t get all soggy.

Q: Can I use a different sausage?

A: Sure thing! If you dont like pork or want a healthier option, try turkey sausage or even a plant-based sausage.

Q: How do i know when it's done baking?

A: The eggs should be set and the top nice and golden. A knife inserted in the center should come out clean when it’s ready.

Q: What’s the best way to reheat leftovers?

A: Reheat in a 350 F oven for about 20 minutes while covered with foil. It warms up evenly and stays moist.

Layered Breakfast Casserole: Six Layered Recipe Substitutions and Variations

Pork Sausage: You can swap out the hot pork sausage for turkey sausage if you want a leaner option, or try a spicy chicken sausage for some extra flavor.
Day-Old Bread: Instead of using day-old bread, you can use any firm bread like sourdough or whole wheat that will hold up in the casserole.
Whole Milk: If you don’t have whole milk, half-and-half or even a blend of milk and cream can work well if you’re looking for a richer taste.
Cheeses: You can mix it up by using a blend of Monterey Jack and sharp cheddar instead of pepper jack and cheddar, to give a similar melt and flavor profile.
Jalapeño Pepper: If you want it milder, you can substitute the jalapeño for a small green bell pepper or adjust the amount of chiles.

Pro Tips

1. Try lightly toasting the bread cubes in the oven for a few minutes before assembling the casserole; this can help the bread hold its shape better and adds a nice crunch.
2. Make sure you drain the sausage really well after cooking so you dont end up with a greasy casserole, but don’t worry about losing too much flavor.
3. When whisking the eggs and milk, beat them really well so you dont get any weird lumps of egg, even though sometimes a few bits are fun surprises.
4. If you like more heat, experiment a bit with the jalapeño, but if you aren’t into too much spice, you might wanna use a tad less so the flavors stay balanced.

Layered Breakfast Casserole: Six Layered Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

430

kcal

Equipment: 1. An oven that gets up to 350°F so you can preheat it before you start
2. A 9×13 inch baking dish (you gotta grease it real good)
3. A medium-sized skillet for cooking the sausage
4. A spatula for stirring the sausage in the skillet
5. A sharp knife and a cutting board for chopping the onion, jalapeño, tomatoes, and cilantro
6. A large mixing bowl for beating the eggs with the milk
7. A whisk or fork to beat the egg mixture well
8. Measuring cups to get the milk and cheese portions spot on
9. A can opener to open the can of diced green chiles
10. Something to drain off extra fat from the sausage (like a colander or even paper towels)

Ingredients

1 package (12 oz) Jimmy Dean Premium Hot Pork Sausage, crumbled
10 slices of day-old bread, cut into cubes
8 large eggs
2 cups whole milk
1/2 cup diced onion
1 small jalapeño pepper, seeded and chopped
1 can (4 oz) diced green chiles
2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese
Salt and ground black pepper, to taste
Optional: 1/2 cup chopped fresh cilantro
Optional: 1 cup diced tomatoes

Directions

Preheat your oven to 350°F and grease a 9×13 inch baking dish real good.
In a skillet over medium heat, cook the crumbled Jimmy Dean Hot Pork Sausage until it browned. Drain any extra fat and set it aside.
In the bottom of the dish, lay out the cubed day-old bread evenly.
Now, sprinkle the cooked sausage all over the bread. Next, add the diced onion, chopped jalapeño, and the can of diced green chiles evenly on top.
If you're using tomatoes and cilantro, add 1 cup of diced tomatoes and 1/2 cup of fresh cilantro over the layers now.
In a large bowl, beat the 8 eggs with the 2 cups whole milk. Season with salt and ground black pepper to taste.
Pour this egg mixture slowly over the layers, making sure it soaks in well.
Sprinkle 2 cups of shredded cheddar cheese and 1 cup of shredded pepper jack cheese on top, covering the dish evenly.
Put the casserole in the oven and bake for about 40-45 minutes, until the eggs are set and the cheese is bubbly and just start to brown on top.
Let it cool a little before cutting it into squares. Enjoy your layered breakfast creation while it's warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.