One chilly Saturday morning, I found myself tiptoeing into the kitchen well before sunrise. The house was still wrapped in that half-asleep hush, and I swear the coffee pot was practically begging me to get to work. And there, on my counter, sat a bowl of cubed sourdough bread that had been patiently waiting since last night. I glanced around and thought, “You know what this needs? A big, cozy Amish Breakfast Casserole.”
Turns out, this old-school recipe is like a warm hug for your taste buds. Fluffy eggs mingle with savory sausage, melty cheese, and just a hint of fresh veggies, all baked together until golden and irresistible. By the time my family stumbled in—still rubbing sleep from their eyes—the aroma had them practically in a trance. Meal prep? Done. Happiness? Guaranteed.
Why You’ll Love This
- Cozy comfort food that feels like Sunday brunch (even on a Tuesday!)
- Make-ahead magic—assemble it the night before and sleep in a bit
- Hearty crowd-pleaser—feeds 8–10 hungry folks with minimal effort
- Balanced bites: protein-packed eggs, savory sausage, plus veggies sneaking in some green
- Pantry-friendly—uses simple ingredients you probably have on hand
- Reheats beautifully—leftovers are perfect for weekday lunches
- Customizable! Swap meats, cheeses, or toss in extra veggies (you’ll want to make a double batch)
Ingredient Notes
- Day-old bread: I love sourdough or crusty French loaf—sturdy enough to soak up eggs without turning to mush. If your bread’s fresh, just toss the cubes in a 300°F oven for 5–7 minutes to dry them out a bit.
- Eggs: Eight large eggs give you that fluffy, rich custard. If you’re watching cholesterol, swap two eggs for four egg whites (still dreamy).
- Milk vs. half-and-half: Whole milk works wonders, but half-and-half makes it extra indulgent. Greek yogurt (about ½ cup) stirred in place of some milk adds tang and tenderness (yes, really!).
- Sausage: Sweet, spicy, pork, turkey—pick your fave. For a lighter twist, go with a lean turkey or chicken sausage.
- Cheeses: Sharp cheddar brings that classic tang; Swiss lends nuttiness. Feel free to swap in pepper jack or Gruyère for a little flair.
- Veggies: Red bell pepper and onion are my go-tos, but zucchini, mushrooms, or even roasted sweet potatoes are totally fair game.
- Herbs & spices: A teaspoon of dried thyme or a sprinkle of fresh parsley at the end brightens things up. Don’t skip the mustard powder—it’s a secret flavor booster!
Directions
- Prep your pan: Heat the oven to 350°F. Grease a 9×13-inch baking dish with a bit of butter or nonstick spray—trust me, you don’t want your masterpiece sticking when it’s time to slice.
- Brown the sausage: Toss your sausage into a hot skillet, crumble it up, and cook until there’s no pink left. Drain off extra fat so your casserole isn’t greasy. Slide the sausage onto a paper-towel-lined plate.
- Sauté the veggies: In the same skillet (flavor leftovers, right?), add chopped onion and bell pepper. Cook for about 3–4 minutes until they start to soften. Stir in the spinach and let it wilt—just a minute or so. Veggies, check!
- Whisk the custard: In a large bowl, crack in your eggs. Pour in the milk (or half-and-half), then sprinkle salt, pepper, and that mustard powder. Whisk till silky and smooth—no rogue egg streaks.
- Layer it up: Scatter bread cubes evenly in the prepared dish. Top with sausage crumbles, the sautéed veggies, then sprinkle both cheeses so every forkful gets a melty hit.
- Pour and press: Gently pour the egg mixture over everything. Use your hands (or a spatula) to press down on the bread cubes—help ’em soak up all that custard goodness. It’s okay if it gets a little messy.
- Let it rest: This is key. Let the whole thing sit at room temp for 15–20 minutes so the bread sucks up the liquid evenly. Feel free to take this time for a quick dance party or a coffee refill.
- Bake: Slide the dish into the oven and bake for 40–45 minutes. You’re looking for a golden top and a clean knife when you poke the center. If it’s wobblier than you like, give it another 5 minutes.
- Rest again: Fresh from the oven, let the casserole chill on the counter for 5–10 minutes. This little break makes slicing neater and lets flavors marry (chef’s tip!).
- Garnish and serve: A sprinkle of chopped parsley or fresh chives adds a pop of color. Slice into hearty squares and watch those plates come back empty. Guaranteed.
Variations
- Veggie Deluxe: Fold in diced zucchini, mushrooms, or roasted cherry tomatoes for a rainbow of flavor.
- Meat Lover’s: Swap sausage for crispy bacon bits or diced ham—because more meat is always a party.
- Cheesy Swiss: Double up on Swiss, halve the cheddar, and get that toasty, nutty vibe going.
- Spicy Kick: Stir in sliced jalapeños, a dash of cayenne, or swap in chorizo and pepper-jack cheese.
- Low-Carb Swap: Replace bread cubes with cauliflower rice or cooked quinoa for a lighter take.
Storage & Reheating Tips
If you’ve got leftovers (lucky you!), let ’em cool, then store in an airtight container in the fridge for up to 4 days. For longer love, wrap individual slices tightly in foil or freezer bags and stash in the freezer for up to 2 months. To reheat frozen portions, thaw overnight in the fridge, then warm in a 325°F oven for 15–20 minutes. In a hurry? Microwave single servings for 1–2 minutes until heated through. Pro tip: a quick broil for 1–2 minutes will refresh that melty cheese top.
Final Thoughts
Whether you’re feeding a holiday crowd, hosting a lazy Sunday brunch, or just craving something soul-soothing on a weekday, this Amish Breakfast Casserole has your back. It’s forgiving, flexible, and practically foolproof—plus it sneaks in veggies so you can feel a teensy bit virtuous (shh, I won’t tell if you drape it in cheese).
So go on, preheat that oven and get ready to fill your home with golden, cheesy comfort. I’d love to hear about your tweaks—did you add mushrooms? Swap in pepper jack? Let me know in the comments below, and don’t forget to snap a pic and tag me if you share on social. Happy baking, dear friends!
Amish Breakfast Casserole
Ingredients
- 8 large eggs pasture-raised if possible
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon dried mustard powder or 1 tablespoon Dijon mustard
- 6 cups cubed day-old bread French or sourdough
- 1 pound breakfast sausage sweet or spicy, pork or turkey
- 1 cup sharp cheddar cheese white or orange, shredded
- ½ cup Swiss cheese shredded (optional)
- 1 red bell pepper diced (sub: green or yellow)
- 1 small onion finely chopped (Vidalia for sweetness)
- 2 cups fresh spinach roughly chopped (frozen works too—thawed & squeezed dry)
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook sausage until no pink remains. Drain and set aside.
- Sauté onion, bell pepper, and spinach until softened. Remove from heat.
- Whisk eggs, milk, salt, pepper, and mustard powder until smooth.
- Arrange bread cubes, sausage, veggies, and cheeses in the baking dish.
- Pour egg mixture over the layers, pressing down gently.
- Let it sit for 15–20 minutes at room temperature.
- Bake for 40–45 minutes until golden and set.
- Rest for 5–10 minutes before serving.
- Sprinkle parsley on top, slice, and enjoy.
