Breakfast Casserole
Wake up to a warm, savory breakfast casserole that layers fluffy eggs, melty cheese, and hearty sausage. Perfect for a crowd-pleasing brunch!
Ingredients
- 1 pound breakfast sausage crumbled and browned
- 8 large eggs room temperature
- 2 cups whole milk or half-and-half for extra creaminess
- 4 cups cubed day-old French bread about 6 slices; ciabatta works too
- 2 cups shredded cheddar cheese sharp or mild; or a mix of cheddar and Monterey Jack
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 cup diced bell peppers red or green
- 1/4 cup chopped green onions scallions, plus extra for garnish
- 1 cup baby spinach leaves roughly chopped (optional—adds color and nutrients)
- Cooking spray or 1 tablespoon melted butter for greasing the dish
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or melted butter.
- In a large skillet over medium heat, cook crumbled sausage until no pink remains, about 5–7 minutes. Drain excess fat.
- Spread half of the bread cubes in the baking dish. Sprinkle half of the browned sausage over the top, followed by half of the cheese, peppers, spinach, and green onions.
- In a roomy bowl, whisk together eggs, whole milk, salt, pepper, and oregano until smooth.
- Pour half of the egg mixture over the first layer. Gently press the bread with the back of a spoon so it soaks up the custard. Repeat with remaining ingredients. Top with the last of the cheese.
- Cover and refrigerate for 30 minutes to overnight for best results. Alternatively, bake immediately for a quicker option.
- Bake uncovered for 40–45 minutes until the top is puffed and golden. Let rest before serving.
Notes
For extra creaminess, you can add ½ cup sour cream or crème fraîche to the egg mixture. Ensure the bread cubes are day-old for better absorption of the custard.
Nutrition
Calories: 350kcal
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