Cook the veggies: If you’re using onions and bell peppers, sauté them in the same skillet with a bit of olive oil or butter over medium heat for 3-4 minutes, until softened.
Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and thyme until combined.
Assemble the casserole: In the prepared baking dish, layer the cubed bread evenly. Then, add the cooked sausage (and veggies, if using), spreading it evenly over the bread.
Add cheese: Sprinkle the shredded cheese evenly over the top of the sausage and bread mixture.
Pour the egg mixture: Pour the egg mixture evenly over the casserole, making sure the bread cubes are soaked well.
Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the eggs are fully set and the top is golden brown.
Serve: Allow the casserole to cool for a few minutes before cutting into squares and serving. Enjoy!
Tips:
You can make this casserole the night before! Simply assemble the casserole, cover it, and refrigerate it overnight. In the morning, just pop it in the oven.
You can add other ingredients, like cooked bacon, mushrooms, or spinach, to suit your tastes.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
This casserole is great for busy mornings, family gatherings, or even holiday breakfasts!
