Breakfast Casserole

why make this recipe

This breakfast casserole feeds a crowd and takes little work. It mixes eggs, bread, sausage, and cheese into one dish. You can make it ahead and warm it on busy mornings.

introduction

This dish is warm, filling, and easy to change to your taste. It soaks up flavors and stays good after baking. Serve it with a simple side from this air-fry breakfast potatoes guide for a full breakfast plate.

how to make Breakfast Casserole

1. Brown the sausage, then cook the onion and red pepper in the same pan.
2. Whisk eggs, milk, salt, pepper, and dry mustard until smooth.
3. Put cubed bread in a greased 9×13 dish. Add sausage and veggies, then 1 1/2 cups cheese.
4. Pour the egg mix over the bread and press gently so the bread soaks the custard. Let it sit 10 minutes.
5. Sprinkle the last 1/2 cup cheese on top and bake until set and golden.
6. Let rest 10 minutes, then slice and serve.

Ingredients :

• 1 tablespoon unsalted butter
• 1 pound bulk breakfast sausage
• 1 medium yellow onion (finely diced)
• 1 red bell pepper (finely diced)
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dry mustard powder
• 6 cups cubed day-old bread (about ½-inch pieces)
• 2 cups shredded sharp cheddar cheese (divided)

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the 1 tablespoon of unsalted butter.
2. In a large skillet over medium-high heat, cook 1 pound of bulk breakfast sausage, breaking it up with a spoon until it is browned and no longer pink, which should take about 8-10 minutes. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of drippings in the skillet.
3. Add the finely diced yellow onion and red bell pepper to the skillet with the drippings. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
4. In a large mixing bowl, whisk together the 8 large eggs, 2 cups of whole milk, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dry mustard powder until the mixture is completely smooth and uniform.
5. Spread the 6 cups of cubed bread evenly in the bottom of the prepared baking dish. Top with the cooked sausage and sautéed vegetable mixture. Sprinkle 1 ½ cups of the shredded cheddar cheese over the top.
6. Slowly and evenly pour the egg mixture over the contents in the baking dish, ensuring all the bread is moistened. Gently press down on the top with a spatula to help the bread absorb the liquid. Let the dish stand for 10 minutes so the bread can soak up the custard.
7. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Bake in the preheated oven for 45-55 minutes, or until the casserole is puffed, the center is fully set (doesn’t jiggle when shaken), and the top is a deep golden brown.
8. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before slicing and serving. This allows the layers to set for clean cuts.

how to serve Breakfast Casserole

Cut into squares and serve warm. Offer ketchup, hot sauce, or salsa on the side. Add a green salad or fruit for a balanced meal.

how to store Breakfast Casserole

Cool to room temperature, then cover and refrigerate for up to 4 days. Reheat slices in the oven at 350°F for 10-15 minutes or in the microwave until hot. You can also freeze portions for up to 2 months; thaw in the fridge before reheating.

tips to make Breakfast Casserole

• Use day-old bread so it soaks the custard well.
• Let the dish sit 10 minutes before baking and after baking for best texture.
• Drain extra fat from the sausage so the casserole does not become greasy.
• Use a mix of cheeses for more flavor.
• If your bread is very dry, soak a little longer before baking.

variation (if any)

• Swap the sausage for cooked bacon, ham, or crumbled tofu.
• Add mushrooms, spinach, or sliced jalapeños for more veggies.
• Use pepper jack or Monterey Jack instead of cheddar for a milder or spicier taste.
• Make it without meat for a vegetarian version.

FAQs

Q: Can I make this the night before?
A: Yes. Assemble the casserole, cover it, and refrigerate overnight. Bake in the morning, adding a few extra minutes if cold from the fridge.

Q: Can I use low-fat milk instead of whole milk?
A: Yes, but whole milk gives a richer, creamier custard. Low-fat milk will still work.

Q: What bread works best?
A: Sturdy day-old bread like French bread, sourdough, or a country loaf works best. Avoid very soft sandwich bread if possible.

Q: Can I turn this into a smaller size?
A: Yes. Use a smaller dish and reduce bake time. Check for a set center to know when it is done.

Breakfast Casserole

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Omnivore

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Description

A warm and filling breakfast casserole made with eggs, bread, sausage, and cheese, perfect for feeding a crowd.

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Ingredients

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• 1 tablespoon unsalted butter
• 1 pound bulk breakfast sausage
• 1 medium yellow onion (finely diced)
• 1 red bell pepper (finely diced)
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dry mustard powder
• 6 cups cubed day-old bread (about ½-inch pieces)
• 2 cups shredded sharp cheddar cheese (divided)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. In a skillet over medium-high heat, cook sausage for 8-10 minutes until browned. Transfer to a paper towel-lined plate, leaving drippings in the skillet.
3. Add onion and bell pepper to the skillet and sauté for 5-7 minutes until softened.
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard until smooth.
5. Spread cubed bread in the baking dish, top with sausage, veggies, and 1½ cups of cheese.
6. Pour the egg mixture over the bread and press gently to soak. Let sit for 10 minutes.
7. Sprinkle remaining cheese on top and bake for 45-55 minutes until set and golden brown.
8. Let rest for 10 minutes before slicing and serving.

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Notes

Letting the dish sit before and after baking improves texture. Use day-old bread for better soaking.

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Nutrition

• Serving Size: 1 square
• Calories: 380
• Sugar: 5g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 220mg