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Get cozy with this Breakfast Casserole Recipe—loaded with farm-fresh eggs, savory sausage, and ooey-gooey cheese for an easy, no-fuss brunch the whole family will adore.
This baked breakfast casserole combines cubed bread soaked in a silky egg custard with melty cheese and crisp-tender sausage. It’s special because you can mix in whatever veggies or seasonings you love, and it’s a lifesaver on busy mornings or holiday gatherings. I first whipped this up one chilly Christmas morning—my kitchen smelled like heaven—and it’s been a weekend staple ever since. Load it with spinach, swap in turkey sausage, even stir in Greek yogurt for extra creaminess. You’ll see why it feels both comforting and refreshing.
Why You’ll Love This Breakfast Casserole Recipe
- Feeds a crowd without breaking a sweat
- Prep in under 15 minutes—perfect for sleepy heads
- Make-ahead friendly: assemble tonight, bake tomorrow
- Freezer-ready for surprise guests or busy weekdays
- Mix-and-match ingredients to suit picky eaters
- Budget-wise: stretches simple staples into a feast
- Hands-off baking means more coffee sips and chatter
- Great for brunch parties, potlucks, or lazy Sunday mornings
Ingredients
- 8 cups cubed day-old bread (French or sourdough; whole wheat works too)
- 1 lb breakfast sausage (pork or turkey; mild or spicy)
- 8 large eggs (pasture-raised for richer yolks)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup plain Greek yogurt (full-fat adds silkiness)
- 1½ cups shredded cheddar cheese (or Monterey Jack, Swiss)
- ½ cup diced bell peppers (red or green)
- ¼ cup chopped green onions (or chives)
- 1 tsp Dijon mustard (optional, for a subtle tang)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Pinch of red pepper flakes (for a gentle kick)
Tips:
• Choose stale bread—fresh bread can turn the casserole gummy.
• Drain cooked sausage to prevent a greasy custard.
• Greek yogurt ups the protein and keeps texture light.
Directions
- Preheat the oven to 350°F and grease a 9×13″ baking dish with butter or cooking spray.
- In a skillet over medium heat, cook the sausage until browned and crumbly—about 6–8 minutes—then drain off excess grease.
- In a large bowl, whisk together eggs, milk, Greek yogurt, Dijon, salt, pepper, and red pepper flakes until smooth.
- Toss bread cubes, sautéed sausage, bell peppers, and green onions in the custard mixture, ensuring every cube is coated.
- Transfer the mixture to your prepared dish, pressing gently so it’s snug but not packed.
- Sprinkle shredded cheese evenly over the top—this creates a golden crust.
- Bake uncovered for 40–45 minutes, or until the center is set and edges are bubbly; if the cheese browns too fast, tent with foil.
- Let the casserole rest for 10 minutes before slicing—this helps it firm up and makes serving a breeze.
Servings & Timing
- Serves: 8–10 hungry mouths
- Prep Time: 15 minutes (chill gear, dice veggies)
- Bake Time: 40–45 minutes (plus 10 minutes rest)
- Total Time: about 1 hour and 10 minutes
Variations
- Veggie-Packed: swap sausage for spinach, mushrooms, and zucchini.
- Tex-Mex Style: stir in jalapeños, replace cheddar with pepper jack, top with cilantro.
- Mediterranean: fold in feta, olives, sun-dried tomatoes, and oregano.
- Gluten-Free: use a certified gluten-free loaf or tortillas cut into strips.
- Dairy-Free: choose almond milk and a dairy-free cheese alternative.
Storage & Reheating
• Fridge: cover and chill up to 3–4 days; it holds flavor well.
• Freezer: freeze individual slices in airtight containers for up to 2 months.
• Reheat: microwave 1–2 minutes or warm in a 350°F oven for 10–12 minutes straight from the fridge—no thawing needed for leftovers.
• Make-Ahead: assemble in baking dish, wrap tightly, refrigerate overnight, then bake as directed.
Notes
- If bread soaks up custard too fast, let it sit another 5 minutes before baking.
- Mild sausage works for kids; swap in spicy chorizo for an adult-only brunch.
- Resting is key: cutting too soon yields a runny center.
FAQs
Q: Can I prep this the night before?
A: Yes—cover and refrigerate; bake straight from the fridge, adding 5–10 extra minutes.
Q: What bread gives the best texture?
A: Crusty, day-old sourdough or French loaf prevents sogginess and holds shape.
Q: My casserole was soggy—what happened?
A: Let the custard soak into bread evenly and rest 10 minutes post-bake; avoid overly fresh bread.
Q: Can I swap sausage for bacon or ham?
A: Absolutely—just cook and drain your meat choice before layering.
Q: Is this freezer-friendly?
A: Definitely—freeze baked slices and reheat directly from frozen for a grab-and-go meal.
Q: How do I make it vegetarian?
A: Simply omit meat and boost veggies (spinach, peppers, zucchini) or add plant-based sausage.
Conclusion
This Breakfast Casserole Recipe is the ultimate blend of comfort and simplicity—think cheesy, protein-packed goodness without fuss. Whether it’s a special holiday brunch or a hectic weekday morning, it never lets you down. Give it a whirl, leave a comment about your favorite add-in, and don’t forget to explore my other brunch favorites like fluffy Lemon Blueberry Pancakes or my savory Spinach Frittata. Happy cooking!
Breakfast Casserole Recipe
Ingredients
- 8 cups cubed day-old bread French or sourdough; whole wheat works too
- 1 lb breakfast sausage pork or turkey; mild or spicy
- 8 large eggs pasture-raised for richer yolks
- 2 cups whole milk or half-and-half for extra creaminess
- 1 cup plain Greek yogurt full-fat adds silkiness
- 1 and 1/2 cups shredded cheddar cheese or Monterey Jack, Swiss
- 1/2 cup diced bell peppers red or green
- 1/4 cup chopped green onions or chives
- 1 tsp Dijon mustard optional, for a subtle tang
- Pinch red pepper flakes for a gentle kick
Instructions
- Preheat the oven to 350°F and grease a 9x13" baking dish with butter or cooking spray.
- Cook the sausage in a skillet over medium heat until browned, then drain off excess grease.
- Whisk together eggs, milk, Greek yogurt, Dijon, salt, pepper, and red pepper flakes until smooth.
- Combine bread cubes, sautéed sausage, bell peppers, and green onions in the custard mixture.
- Transfer the mixture to the prepared dish, sprinkle cheese on top, and bake uncovered.
- Bake for 40-45 minutes until set in the center and bubbly on the edges. Let it rest before slicing.
