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Egg breakfast casserole
When one breakfast casserole isn\’t dramatic enough for your morning needs
🥕 Ingredients
📋 Complete List
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- 12 large eggs at room temperature, lightly beaten until smooth and consistent
- 1 pound breakfast sausage, crumbled and fully cooked until golden brown
- 2 cups shredded sharp cheddar cheese, divided for layering and topping
- 2 cups whole milk, brought to room temperature for even mixing
- 6 slices hearty white bread, cubed into 1-inch pieces
- 1 medium yellow onion, finely diced for even distribution
- 1 red bell pepper, diced into small, uniform pieces
- 2 cloves garlic, minced until paste-like
- 1 teaspoon dried thyme leaves for aromatic flavor
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika for garnish and color
📝 Instructions
Begin by preheating your oven to 350°F (175°C) and position the rack in the center for optimal heat distribution
Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage
In a large skillet over medium heat, cook the breakfast sausage until well-browned and crumbly, about 8-10 minutes
Remove the cooked sausage with a slotted spoon and drain on paper towels to remove excess grease
In the same skillet, sauté the diced onions and bell peppers until softened and slightly caramelized, about 5-6 minutes
Add minced garlic to the vegetables and cook for an additional minute until fragrant
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined
Layer half of the bread cubes in the prepared baking dish, followed by half of the sausage, vegetables, and cheese
Repeat the layering process with remaining ingredients, ending with cheese on top
Pour the egg mixture evenly over the layers, pressing down gently to ensure all ingredients are moistened
Sprinkle paprika over the top for color and added flavor
Bake for 45 minutes or until the casserole is set and golden brown on top
Allow to rest for 10 minutes before serving to ensure clean, even portions
💡 Chef's Tips
Prepare this casserole the night before and refrigerate for an easy morning breakfast
Use day-old bread for better texture and absorption of the egg mixture
Let all refrigerated ingredients come to room temperature for even cooking
Grate your own cheese for better melting properties and flavor
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble it up to 24 hours in advance and refrigerate before baking
The casserole should be set in the middle and golden brown on top
Yes, it freezes well for up to 2 months when properly wrapped
Day-old French bread or hearty white bread works best for texture