Breakfast Casserole
A crowd-pleasing breakfast casserole made with day-old bread, savory sausage, and a delicious double cheese topping, perfect for weekend brunch or potlucks.
Ingredients
Main Ingredients
- 8 cups day-old bread, cubed (French or challah recommended) Stale sandwich bread can work, but thicker-crusted loaves hold up better.
- 1 lb breakfast sausage (pork, turkey, or vegetarian sausage crumbles)
- 1 medium onion, chopped (shallots may be substituted for a milder bite)
- 1 cup red bell pepper, diced (optional; any sweet or mild pepper works)
- 2 cups shredded Cheddar cheese Sharp or mild; Gruyère or Monterey Jack are fine swaps.
- 2 cups shredded Swiss cheese Or use mozzarella for a milder melt.
- 8 large eggs Free-range or organic if you prefer.
- 2 cups whole milk Or half-and-half for an extra-rich custard.
- 1 tablespoon dry mustard powder Optional — adds background tang.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper Optional, for heat.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
- Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towels to drain any excess fat.
- In the same skillet, add the chopped onion and red pepper. Sauté over medium heat until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cubed bread, cooked sausage, sautéed onion and pepper, and both shredded cheeses. Toss gently to distribute.
- In another bowl, whisk together the eggs, milk, dry mustard (if using), salt, black pepper, and cayenne. Whisk until the mixture is smooth and frothy.
- Pour the egg mixture evenly over the bread-cheese-sausage mixture. Press gently with a spatula so the bread soaks up the custard. Let it sit for 10–15 minutes (or cover and refrigerate overnight for a deeper soak).
Baking
- Bake uncovered in the preheated oven for 45–55 minutes, until the top is golden and a knife inserted near the center comes out clean or with just a slight custard cling. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
- Remove from the oven and let rest for 10 minutes before slicing — this helps the custard set and makes serving cleaner.
Notes
Serve slices warm with a crisp green salad, fruit compote, or crusty toast. For leftovers, store in the fridge for up to 3–4 days, and reheat as needed. The dish can also be frozen for up to 2 months.