Classic No-Fuss Breakfast Casserole Bake
A delightful and easy-to-make breakfast casserole, perfect for feeding a crowd. Prepare it the night before for a stress-free morning meal.
Equipment
- 9x13 inch baking dish
- plastic wrap
- large bowl
- whisk
Ingredients
Main Ingredients
- 6-8 slices day-old bread cut into 1-inch cubes (brioche, sourdough, or plain white)
- 8 large eggs
- 2 cups whole milk
- 1 cup cooked breakfast sausage, crumbled, or bacon, chopped
- 1.5 cups shredded cheddar cheese (or Colby Jack)
- 0.5 small onion finely diced
- 0.5 bell pepper (any color) finely diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Optional Add-ins
- fresh spinach
- mushrooms
- red pepper flakes
Instructions
Preparation
- Lightly grease a 9x13 inch baking dish.
- Spread the cubed bread evenly across the bottom of the prepared baking dish.
Layering and Mixing
- Sprinkle the cooked sausage or bacon, diced onion, and diced bell pepper evenly over the bread cubes, adding any optional vegetables.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Carefully pour the egg mixture evenly over the bread and fillings, ensuring the bread is saturated.
- Sprinkle about half of the shredded cheese over the top of the casserole.
Chilling and Baking
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C), then remove the casserole from the refrigerator and uncover it.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 45-60 minutes until set in the center, puffed, and golden brown; an inserted knife should come out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, prepare the casserole the night before so the bread has ample time to soak up the egg mixture, leading to a more flavorful and tender dish.