Breakfast Casserole

A heartwarming homemade Breakfast Casserole that combines savory ingredients in a warm, comforting dish perfect for family gatherings or leisurely brunches.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

8 slices Bread (cubed, any kind you prefer) Feel free to use gluten-free bread if necessary.
6 large Eggs
2 cups Milk You can use a milk alternative for a lighter version.
1 cup Shredded cheese (cheddar, Monterey Jack, or your favorite blend)
1 pound Breakfast sausage (or any meat of your choice) Feel free to incorporate local ingredients.
1 cup Diced vegetables (bell peppers, onions, or spinach) You can swap spinach with kale for stronger flavor.
Salt and pepper to taste
Fresh herbs (optional, for garnish) Such as parsley or chives.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a skillet over medium heat, cook the breakfast sausage until browned. Drain any excess grease and set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
In a greased 9x13 inch baking dish, evenly distribute the cubed bread.
Layer the cooked sausage and diced vegetables on top of the bread.
Carefully pour the egg mixture over the bread, covering all pieces.
Top with shredded cheese, making sure it covers the entire casserole.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the egg is set and the cheese is golden and bubbly.
Let it cool slightly before serving. Garnish with fresh herbs for an added touch of flavor.

Notes

This casserole keeps well in the fridge for up to 3-4 days. To store, cover with plastic wrap or aluminum foil. For reheating, place portions in the microwave or warm in the oven at 350°F (175°C) until heated through. You can double the recipe for larger gatherings.