Save to Pinterest The morning my sister announced she was bringing six college friends home for winter break, I stared at my refrigerator in mild panic. A breakfast casserole became my saving grace that weekend, and I have never forgotten how something so humble could feed a hungry crowd with such grace. There is something deeply comforting about a dish that comes together the night before and bakes into golden, cheesy perfection while you brew coffee. My sister still requests it every time she visits, claiming nothing else tastes quite like home.
I learned the hard way that slightly stale bread makes all the difference when my first attempt turned into a soggy, disappointing breakfast. Now I purposely set bread out on the counter the day before, treating it like a step in the process rather than an afterthought. The texture transform from that simple choice made me look at every bread pudding and French toast recipe in a completely new light.
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Ingredients
- Breakfast sausage: The seasoned backbone of the entire dish, so choose one you genuinely love eating on its own
- Day-old bread cubes: Sturdy enough to soak up the egg mixture without collapsing into mush
- Sharp cheddar cheese: Provides that punchy flavor that cuts through the rich eggs and milk
- Eggs and whole milk: The custard base that binds everything together into fluffy perfection
- Dried mustard powder: My secret ingredient that somehow makes the cheese taste more cheese-like
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Instructions
- Brown the sausage:
- Cook the sausage in a large skillet over medium heat, breaking it apart with a wooden spoon until it is deeply browned and fragrant, about 7 minutes. Drain any excess grease but do not wipe the skillet clean.
- Build the base:
- Spread your bread cubes evenly across a buttered 9 by 13 inch baking dish. Scatter the cooked sausage (and any vegetables you are using) over the bread so every bite gets some meat.
- Whisk the custard:
- In a large bowl, beat the eggs with the milk, salt, pepper, mustard powder, and paprika until completely smooth. Stir in 1 and a half cups of cheddar and all the mozzarella until evenly distributed.
- Assemble and rest:
- Pour the egg mixture evenly over the casserole, pressing down gently on the bread to help it absorb the liquid. Let it sit for at least 15 minutes, or refrigerate overnight for the best texture.
- Bake to golden:
- Cover tightly with foil and bake at 350 degrees for 30 minutes, then remove the foil and continue baking for 15 more minutes until the top is bubbly and golden brown. Let it rest for 10 minutes before serving.
Save to Pinterest This casserole has become my go-to for Christmas morning, Easter brunch, and those random weekends when everyone ends up at my house after a night out. Something magical happens when people gather around a steaming dish of food that took minimal effort but maximum heart.
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Make-Ahead Magic
The beauty of this recipe lies in its overnight patience. Assemble everything the night before, cover it tightly, and let the bread slowly drink in the eggy mixture while you sleep. Those extra hours in the refrigerator transform the texture from breakfast casserole into something closer to a savory bread pudding.
Cheese Choices
While sharp cheddar brings the classic flavor, I have discovered that gruyere adds a nutty sophistication that surprises everyone. Pepper jack creates a version with actual heat, and Swiss plays beautifully with the mustard powder if you want something milder.
Serving Suggestions
A simple green salad with sharp vinaigrette cuts through the richness beautifully, especially for brunch. Hot sauce on the table lets everyone customize their heat level, and fresh fruit balances the savory elements with natural sweetness.
- Serve with warm maple syrup for a sweet and savory experience
- Top with fresh herbs like chives or parsley right before serving
- Pair with mimosas or strong black coffee for the complete breakfast experience
Save to Pinterest There is something profoundly satisfying about serving a dish that looks impressive but required almost nothing but a good night is sleep.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the ingredients the night before, cover tightly, and refrigerate. Bake in the morning, adding about 10 minutes if baking straight from the fridge.
- → What types of cheese work best here?
Cheddar and mozzarella provide a great melt and flavor, but Swiss or pepper jack cheeses can be swapped in for a twist.
- → Can I add vegetables to this dish?
Absolutely. Chopped spinach or sautéed mushrooms can be mixed in for added texture and nutrition.
- → What bread is best for soaking up the egg mixture?
Day-old French or sourdough bread cut into cubes works well, offering structure while soaking flavorful liquid.
- → How do I ensure the casserole cooks evenly?
Cover with foil for the first 30 minutes to retain moisture, then bake uncovered for 15 minutes to achieve a golden top.
