Breakfast Casserole
A warm, savory, cheesy egg dish that’s easy, make-ahead friendly, and perfect for weekend brunch or busy weekday mornings.
Ingredients
- 8 large eggs room temperature
- 1¾ cups whole milk
- 1 cup low-fat Greek yogurt
- 6 cups cubed day-old whole-grain or sourdough bread
- 12 oz breakfast sausage (turkey or pork)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1 tsp kosher salt
- 2 tbsp fresh chives, snipped
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Brown sausage in a skillet. Add onion and bell pepper; sauté until soft.
- In a bowl, whisk eggs, milk, and yogurt. Season with salt and pepper.
- Spread bread cubes in the dish. Add sausage-veggie mix, spinach, and cheeses. Pour egg mixture over.
- Cover with foil and chill. Bake covered, then uncovered until golden.
- Let it rest before slicing. Garnish with fresh chives.
Notes
If using fresh bread, lightly toast cubes to prevent sogginess. Experiment with ingredient swaps for seasonal variations.