Amish Breakfast Casserole
A hearty and simple casserole of cubed white bread, eggs, cheddar cheese, and breakfast sausage, perfect for busy mornings and feeding a crowd.
Ingredients
Main Ingredients
- 6 slices cubed white bread Stale bread works best.
- 8 large eggs
- 2 cups shredded sharp cheddar cheese Any sharp melting cheese works.
- 1 pound breakfast sausage, cooked and crumbled Turkey or plant-based sausage can be used.
- 2 cups milk Whole milk gives a richer custard; 2% works fine.
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard (optional) Adds subtle tang.
Optional Garnish
- 1/4 cup chopped green onions For freshness and color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish well.
- Spread the cubed bread evenly in the bottom of the prepared dish in a single layer.
Mixing
- In a large bowl, whisk the 8 eggs with 2 cups of milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dry mustard if using until completely combined.
Layering
- Scatter the cooked, crumbled sausage evenly over the bread cubes.
- Sprinkle half of the shredded cheddar (about 1 cup) over the sausage.
- Pour the egg-and-milk mixture slowly and evenly over the bread, pressing gently to help the bread soak up the custard.
- Top with the remaining cheese and green onions if desired.
Baking
- Bake uncovered for 45 to 50 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 5 minutes before cutting into squares and serving.
Notes
For best results, use slightly stale bread, and consider adding extra ingredients like sautéed bell peppers or spinach for variation. Store leftovers in the refrigerator and reheat properly.