Classic Savory Sausage & Cheddar Brunch Bake
This hearty brunch bake features savory sausage, sharp cheddar cheese, and soft bread cubes soaked in a rich egg custard.
Equipment
- 9x13 inch baking dish
- large skillet
- large bowl
- whisk
Ingredients
Main Ingredients
- 6 cups stale bread cubes (sourdough or French bread, about 1-inch cubes)
- 1 lb breakfast sausage cooked and crumbled
- 1 cup shredded sharp cheddar cheese plus more for topping
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 8 large eggs
- 2 cups whole milk (or half-and-half for richer results)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried mustard powder
- Cooking spray or butter for greasing
Instructions
Preparation
- Grease a 9x13 inch baking dish and spread the stale bread cubes evenly in it.
- Cook the breakfast sausage in a skillet until browned, then drain fat. Add diced onion and red bell pepper to the same skillet and sauté until softened.
- Layer the cooked sausage, onion, and bell pepper over the bread cubes, then sprinkle with 1 cup of cheddar cheese.
- Whisk together eggs, milk, salt, pepper, and mustard powder in a large bowl, then pour over the layers in the baking dish.
- Gently press the bread to ensure it's submerged. Sprinkle with an additional 1/2 cup of shredded cheddar cheese.
- Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight.
Baking
- Preheat oven to 350°F (175°C). Remove casserole from the refrigerator 30 minutes before baking.
- Uncover and bake for 45-60 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 5-10 minutes after baking before slicing and serving warm.
Notes
For best results, let the casserole chill overnight to allow the flavors to meld and the bread to fully absorb the egg mixture.