This breakfast casserole is a hearty, crowd-pleasing dish ideal for large gatherings like brunches, family reunions, or holiday mornings. Combining eggs, cheese, sausage, and bread, it’s easy to prepare ahead and bakes into a savory, satisfying meal that feeds 20 with ease.
Ingredients
- 2 pounds breakfast sausage (pork or turkey)
- 2 loaves of white or whole wheat bread (about 24 slices), cubed
- 20 large eggs
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 large onion, finely chopped
- 2 bell peppers (any color), diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons butter or oil (for sautéing)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two 9×13-inch baking dishes or one very large roasting pan.
- In a large skillet over medium heat, melt the butter or heat oil. Add the chopped onion and diced bell peppers; sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the breakfast sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 8–10 minutes. Drain excess fat if necessary.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, thyme, and smoked paprika until fully combined.
- Place the cubed bread in the prepared baking dishes evenly. Spread the cooked sausage and vegetable mixture evenly over the bread cubes.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the sausage and bread layer.
- Pour the egg and milk mixture evenly over the entire casserole, pressing down gently on the bread cubes to help them soak up the liquid.
- Cover the baking dishes tightly with aluminum foil. Refrigerate for at least 2 hours or overnight to allow the bread to absorb the custard fully.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
- Bake covered at 350°F (175°C) for 45 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.
Tips
- Substitutions: Swap sausage for bacon or ham for a different flavor profile. Use dairy-free milk and vegan cheese for a dairy-free version.
- Make Ahead: This casserole can be assembled up to 24 hours ahead and refrigerated. Just add extra baking time if baking straight from cold.
- Common Mistake: Don’t skip the soaking step—letting the bread absorb the egg mixture ensures a custardy texture instead of dry bread.
- Cheese Choices: Feel free to add other cheeses like Monterey Jack or pepper jack for extra flavor and creaminess.
Serving Suggestions
This breakfast casserole pairs wonderfully with fresh fruit salad or a light green salad to balance the richness. Serve alongside crispy hash browns or roasted potatoes for a complete brunch. Offer hot sauce, salsa, or ketchup on the side for guests who like extra zest.
Variations
To customize this casserole, consider adding vegetables like spinach, mushrooms, or zucchini for more nutrition and color. For a vegetarian option, omit the sausage and add extra vegetables and beans if desired. Spice lovers can add diced jalapeños or a dash of cayenne pepper. For a southwestern twist, mix in black beans, corn, and pepper jack cheese with taco seasoning.
Storage and Reheating
Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, cut individual portions and warm in the microwave for 1–2 minutes or in a 350°F (175°C) oven for about 15 minutes until heated through. This casserole also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
Can I prepare this casserole the night before?
Yes, assembling the casserole the night before is ideal. Refrigerate it covered to allow the bread to soak up the egg mixture, which improves texture and flavor. Just bring it to room temperature before baking.
What if I don’t have bread cubes? Can I use bread slices?
You can cube your bread slices yourself if you don’t find pre-cut cubes. Use slightly stale bread if possible, as it soaks up the custard better without becoming mushy.
Can I make this gluten-free?
Absolutely. Use gluten-free bread instead of regular bread cubes. Make sure all other ingredients, like sausage and seasonings, are also gluten-free to keep the dish safe for those with gluten sensitivities.
How can I tell when the casserole is fully cooked?
The casserole is done when the eggs are set and no longer jiggly in the center. A knife or toothpick inserted should come out clean. The top should be lightly browned and firm to the touch.
Can I add more vegetables to this recipe?
Yes, adding vegetables like spinach, mushrooms, or tomatoes can enhance the flavor and nutrition. Just sauté any raw vegetables first to remove excess moisture and prevent sogginess.
Is it possible to make this recipe dairy-free or vegan?
For dairy-free, substitute milk with almond or oat milk and use dairy-free cheese alternatives. For a vegan version, replace eggs with a chickpea flour batter or commercial egg replacer, and omit sausage or use plant-based sausage substitutes. Baking times may vary slightly.
With this recipe, you can confidently feed a large crowd a delicious, comforting breakfast that’s easy to prepare and sure to satisfy everyone’s appetite.
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