Breakfast Casserole
A hearty and delicious breakfast casserole that combines day-old bread, savory sausage, and gooey cheese, perfect for brunch or holidays.
Ingredients
Main Ingredients
- 1 loaf day-old bread, preferably French bread or challah, cubed
- 1 lb breakfast sausage (pork, turkey, or vegetarian)
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese or your favorite cheese
- 1 cup shredded Swiss cheese or another mild cheese like mozzarella
- 8 large eggs
- 2 cups whole milk
Spices and Seasonings
- ½ teaspoon dry mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for a little heat
Optional Ingredients
- 1 red bell pepper chopped optional
Instructions
Preparation
- Begin by cubing the bread; if it’s fresh, toast the cubes lightly in a 300°F (150°C) oven for about 10-15 minutes to dry them out.
- In a large skillet, cook the breakfast sausage over medium heat until browned. Drain off any excess grease, but keep about a tablespoon for flavor.
- Add the chopped onion to the skillet and sauté until it’s softened, about 5-7 minutes. If using, add the red bell pepper in the last 3-4 minutes.
- In a large bowl, combine the cubed bread with the sausage mixture and onions. Then, mix in your shredded cheddar and Swiss cheeses.
- In a separate medium bowl, whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and cayenne pepper (if using). Pour this egg mixture evenly over the bread, sausage, and cheese blend in a prepared 9×13 inch baking dish, gently pressing down to ensure the bread is submerged.
- Cover tightly with plastic wrap and refrigerate for at least 8 hours, but preferably overnight.
Baking
- When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 45-55 minutes, or until the casserole is puffed and golden brown on top.
- Allow it to rest for about 10-15 minutes before serving.
Notes
For a firmer texture, reduce the amount of milk slightly. For added nutrition and flavor, consider sautéing some spinach or mushrooms along with the onions.