There’s nothing quite like the fragrant steam wafting from a bubbling Breakfast Casserole fresh from the oven. I’ve tested this over and over, noting the way the glossy surface forms golden edges as it cools. During one of my early prep attempts, I learned it’s worth cubing the bread at least four hours ahead so it dries out just right. This dish is tender with a slight bite where the crust peeks through, and it’s become my go-to for busy weekend mornings.
Why You’ll Love Breakfast Casserole
- Assemble ahead for effortless morning service
- Bakes into a silky‐smooth custard dotted with crisp bread bits
- Feeds a crowd or meal‐preps beautifully
- Rooted in classic strata traditions—comfort food with history
A Little Background
My very first trial was on a rainy March morning. I remember sneaking a slice straight from the pan—the soft bubbling filling my kitchen with a rich buttery smell. Over several seasons of testing, I’ve adjusted ratios, rediscovered old‐fashioned techniques and embraced the casserole’s roots in Midwestern brunch tables.
Key Ingredients for Breakfast Casserole
- Day-old bread (6 cups cubed): Stales just enough for custard absorption; swap sourdough if you like tang.
- Large eggs (10): The backbone of the bake—room temperature gives silkier texture.
- Whole milk (2 cups): Promotes richness; half-and-half yields an extra creamy custard.
- Breakfast sausage (1 lb): Adds savory depth; turkey sausage works in a pinch.
- Cheddar cheese (1½ cups shredded): For nutty, melted pockets; sharp or mild both shine.
How to Make Breakfast Casserole
- Preheat the oven to 375°F and grease a 9×13″ baking dish; you’ll hear a gentle crackling when the hot pan meets the butter.
- In a skillet over medium, cook 1 lb sausage, breaking into crumbles, until no pink remains (about 6 minutes); drain off excess fat and stir in diced onions for 2 more minutes until fragrant.
- Whisk 10 eggs, 2 cups milk, ½ tsp salt and ¼ tsp pepper in a large bowl; fold in 6 cups cubed bread, the cooled sausage mix, plus 1½ cups cheese, tossing until glossy and evenly coated.
- Pour into the prepared dish, smoothing the top; bake until the edges turn golden and the center is set, about 40–45 minutes. Let stand 10 minutes before slicing.
Pro Tips & Troubleshooting
- Technique discovery: Dropping the oven to 365°F for the last 10 minutes prevents an overly browned top.
- If your custard feels too loose at 40 minutes, tent with foil and bake 5 more minutes for perfect set.
- Stir in chopped herbs like chives or tarragon right before baking for a seasonally fresh twist.
- Halving? Use an 8×8″ dish and shave 10 minutes off bake time; doubling fits two pans side by side.
Storage & Make-Ahead Guide
Room temperature: enjoy within 2 hours. Refrigerate leftovers in an airtight container for up to 4 days. When I froze portions, I divided the casserole into single servings, wrapped each in foil and sealed in a zip-top bag—stays fresh up to 2 months. Reheat in a 350°F oven for 10–12 minutes, or microwave gently to avoid rubbery eggs. Always cool to room temperature before sealing for safe storage.
Serving Suggestions
Slice into squares and serve alongside a crisp green salad or roasted tomatoes for a bright contrast. Drizzle with hot sauce or top with avocado slices and fresh herbs for a brunch spread that’s as pretty as it is comforting.
Frequently Asked Questions
- How long does leftover breakfast casserole last in the fridge? Up to 4 days when stored in an airtight container.
- Can I freeze breakfast casserole for later? Yes—freeze portions for up to 2 months in foil-wrapped packets.
- What’s the best way to reheat breakfast casserole? Warm in a 350°F oven for 10–12 minutes or microwave at medium power to retain moisture.
- Which bread works best in breakfast casserole? Day-old sourdough or French loaf hold up nicely without turning mushy.
- Can I make this breakfast casserole vegetarian? Omit the sausage and stir in sautéed mushrooms or spinach instead.
- How do I prevent my breakfast casserole from getting soggy? Use day-old bread and let the assembled dish rest 10 minutes before baking to absorb excess liquid.
Final Thoughts
From that first crackling bite to the last tender morsel, this Breakfast Casserole has become my weekend ritual. My favorite way to enjoy it is warmed under a drizzle of hot honey and a sprinkle of fresh parsley. Give it a try, then share your results—I can’t wait to hear about your tweaks and triumphs!
More Recipes You’ll Love
- Sausage, Egg & Cheese Muffins – grab-and-go egg cups that echo the casserole’s protein-packed goodness
- Pancake Sausage Casserole – a sweet-savory combo with the same hearty bake method
- Flaky Croissant Breakfast Pie – buttery layers meet custard filling, just like strata
- Simple Avocado Toast with Egg – a light, fresh side to balance the rich custard bake
Breakfast Casserole
Ingredients
Sausage Mixture
- 1 pound breakfast sausage pork or turkey, crumbled and cooked
- 1 cup onion diced
Custard and Assembly
- 10 large eggs room temperature
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups day-old bread cubed
- 1.5 cups cheddar cheese shredded
Instructions
Sausage Mixture
- Preheat oven to 375°F and grease a 9×13″ baking dish.
- In a skillet over medium, cook the sausage and onion until the meat is no longer pink and the onion is fragrant, about 6 minutes.1 pound breakfast sausage, 1 cup onion
Custard and Assembly
- Whisk eggs, milk, salt, and pepper in a large bowl until smooth.10 large eggs, 2 cups whole milk, 0.5 teaspoon salt
- Fold in bread cubes, cooked sausage mixture, and cheese until evenly coated.1 pound breakfast sausage, 1 cup onion, 0.25 teaspoon black pepper
- Pour into prepared dish, bake 40–45 minutes until golden at edges and set in center.
- Let rest 10 minutes before slicing and serving.