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I still remember the first time I sank my fork into a warm, ooey-gooey slice of Amish Breakfast Casserole. It was at our small county fair potluck (you know the kind—the kind where everyone brings a dish they’ve “tweaked” a million times). One bite and I was hooked, heart and tummy both saying, “More, please!” That cozy combination of custardy bread, savory sausage, and melty cheese felt like a homemade hug.
Fast forward to a crisp Sunday morning at home, and I’m in my own kitchen, apron on, coffee steaming beside me, ready to recreate that memory. The best part? You can whip this up the night before, then just slide it into the oven the next day. Trust me, your family (and your future self) will thank you.
Why You’ll Love This Recipe
- Comfort on a plate—cozy, hearty, and oh-so-satisfying
- Make-ahead magic (prep tonight, bake tomorrow—hallelujah!)
- Perfect for feeding a crowd, from brunch bunch to holiday mornings
- Crispy, golden edges meet a soft, custardy center (yes, really!)
- Super adaptable—go gluten-free, vegetarian, or dairy-free with a few swaps
- Ready in about an hour (45 minutes of hands-off baking—score!)
- A total crowd-pleaser that works for potlucks, Sunday brunches, or lazy weekend mornings
Ingredient Notes & Substitutions
Here’s the scoop on what you’ll need and how to make it your own:
- Day-old bread: A 12–14 oz loaf of French or Italian works great. Whole-grain bread adds extra fiber, if you’re into that sort of thing.
- Breakfast sausage: Use mild or spicy—whatever floats your boat. Turkey or plant-based sausage are awesome lighter swaps.
- Eggs: Eight large eggs (I love using farm-fresh if I can get them). They give you that rich, golden custard.
- Milk & half-and-half: Two cups of whole milk plus one cup half-and-half keeps it luscious. Swap in extra milk if you want to lighten things up.
- Cheese: Sharp cheddar is classic (Tillamook or Cabot, in my book). Feel free to swap Gouda for smoky vibes or pepper jack for a little kick.
- Seasoning: Kosher salt, black pepper, a teaspoon of dry mustard powder (optional, but adds a fun tang), and just a pinch of freshly grated nutmeg for warmth.
- Garnish: Two tablespoons of chopped fresh chives or green onions for that pop of green (and flavor!).
Quick tips: If you’re gluten-free, pick your favorite gluten-free bread (just know it might take a few extra minutes in the oven). For dairy-free, unsweetened almond or oat milk plus your go-to vegan cheese works like a charm. And honestly? I always recommend letting the cookware cool off a bit before layering in the cheese so it doesn’t turn into a greasy puddle.
Directions
- Prep your oven and dish. Preheat to 350°F. Give a generous coating of butter or nonstick spray to a 9×13″ baking dish (trust me, you don’t want this baby sticking).
- Brown the sausage. In a medium skillet over medium heat, crumble and cook the sausage until there’s no pink left (about 6–8 minutes). Drain off any excess fat so you’re not left with a greasy casserole.
- Layer your base. Scatter half the bread cubes evenly in the bottom of your dish. This is your sturdy foundation (think of it as your casserole’s comfort zone).
- Add sausage and cheese. Sprinkle the cooked sausage all over the bread. Then add half of your shredded cheddar—go wild! Top with the remaining bread cubes.
- Whisk the custard. Grab a large mixing bowl and whisk together eggs, milk, half-and-half, salt, pepper, mustard powder, and that tiny pinch of nutmeg. Just blend until everything’s smooth—don’t overmix.
- Pour, press, and wait. Gently pour the egg mixture over the casserole. Use the back of a spoon or your fingertips (clean hands, please!) to press the bread down so it soaks up all the custardy goodness. If you can, let it rest for 10 minutes—this little pause makes a huge difference.
- Bake to golden perfection. Slide the dish into the oven and bake for about 45 minutes, or until the edges look crisp and a knife poked into the center comes out clean. If the top’s browning too quickly, tent a piece of foil halfway through.
- Rest before slicing. Pull it out and let it hang out for 5–10 minutes. This helps each slice stay intact and luscious (you’ll thank me later).
Variations & Flavor Twists
Feeling adventurous? Here are a few spin-offs to keep things fresh:
- Spinach & Feta: Fold in a cup of fresh spinach and swap cheddar for crumbled feta. Totally Greek-inspired comfort.
- Southwest Style: Stir in a can of diced green chiles, a handful of cilantro, and replace cheddar with pepper jack for a little fiesta.
- Veggie-Loaded: Sauté bell peppers, onions, mushrooms, or zucchini before layering for extra color and nutrients.
- Ham & Swiss: Swap the sausage for diced ham and the cheddar for Swiss—hello, brunch upgrade.
- Herb Lover’s Dream: Mix in chopped fresh rosemary, thyme, or parsley with your custard for an herby twist.
Storage & Reheating Tips
Leftovers? Never fear—they’re almost as good as day one (almost!).
- Fridge: Store in an airtight container for up to 3 days. Perfect for quick grab-and-go breakfasts or late-night snacks.
- Freezer: Portion out, wrap in foil, and freeze for up to 2 months. Label ’em so you don’t get lost in your freezer abyss.
- Reheat in oven: Thaw overnight, then bake covered at 325°F for 15–20 minutes, or until warmed through.
- Reheat in microwave: Pop a slice on a microwave-safe plate, heat on medium for 2–3 minutes. Check halfway to avoid a rubbery edge.
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, bake straight from the fridge (just add a few extra minutes to the bake time).
Final Thoughts
There’s just something so comforting about an Amish Breakfast Casserole—it’s like a warm, family-sized hug for your taste buds. Whether you’re feeding a crowd, meal-prepping for busy mornings, or looking for a dish that feels like Sunday brunch any day of the week, this recipe’s got your back. I hope this little kitchen adventure brings as much joy to your table as it has to mine. Got questions, tips, or your own favorite twist? Drop me a comment below—I love hearing your stories! Until next time, happy baking and even happier munching.
Amish Breakfast Casserole
Ingredients
- 1 loaf day-old French or Italian bread cut into 1″ cubes
- 1 lb breakfast sausage mild or spicy
- 8 large eggs gently beaten
- 2 cups whole milk
- 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dry mustard powder optional for tang
- 1/8 tsp freshly grated nutmeg just a pinch adds warmth
- 2 tbsp chopped fresh chives or green onions for color
Instructions
- Preheat oven to 350°F. Grease a 9x13" baking dish.
- Brown sausage in a skillet, then set aside.
- Arrange bread cubes in the baking dish.
- Sprinkle sausage and cheese over the bread.
- Mix eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Pour egg mixture over the casserole and press bread down. Let rest for 10 minutes.
- Bake for 45 minutes until edges are crisp.
- Let the casserole sit for 5-10 minutes before slicing.
