Easy Breakfast Casserole: Savory Morning Bake (Print Version)

Easy Breakfast Casserole is a savory morning bake. Perfect for lazy weekends or feeding a crowd, this recipe is simple to prepare. My secret weapon!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains meat, dairy, eggs, gluten.

# Ingredients:

→ Base Ingredients

01 - 12 large eggs
02 - 2 cups whole milk
03 - 6-8 slices day-old bread (sourdough or challah preferred), torn into bite-sized pieces

→ Protein & Veggies

04 - 1 lb breakfast sausage, cooked and crumbled (or ground ham/turkey sausage)
05 - 1 small yellow onion, finely diced
06 - 1 green bell pepper, finely diced
07 - 2 cups shredded sharp cheddar cheese

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon paprika

→ Optional Extras

12 - Hot sauce (for egg mixture or serving)
13 - Fresh chives or cilantro, chopped (for garnish)
14 - Sour cream (for serving)

# Instructions:

01 - First things first, get that onion and bell pepper diced up. I usually do this while my coffee is brewing because, honestly, who wants to chop veggies without caffeine? Then, in a large skillet, cook your breakfast sausage over medium heat, breaking it up as it browns. I always drain off any excess grease here; nobody wants a greasy casserole. This step just smells so good, like a proper diner breakfast, you know?
02 - Once your sausage is cooked, grab your 9x13 inch baking dish and lightly grease it. This is where I remind myself not to forget the cooking spray, unlike that one time! Tear your bread into bite-sized pieces and scatter them evenly across the bottom of the dish. I like a rustic look, so no need for perfection here. Then, sprinkle the cooked sausage, diced onion, and bell pepper over the bread. It's starting to look like something delicious already!
03 - In a large mixing bowl, crack all twelve eggs. Whisk them up good, like you're really getting out some frustration! Pour in the whole milk, then add your salt, black pepper, garlic powder, and paprika. Whisk again until everything is well combined and a little frothy. This is the heart of your breakfast bake, so make sure it's seasoned right. Give it a taste if you're feeling brave – just a tiny bit!
04 - Carefully pour the egg mixture over the bread and sausage in the baking dish. Make sure all the bread pieces get a good soak. I usually press down gently with a spoon to ensure everything is submerged. Then, generously sprinkle all that lovely shredded cheddar cheese over the top. Cover the dish with plastic wrap and pop it in the fridge for at least 4 hours, or even better, overnight. This chilling time is crucial for the flavors to meld and for the bread to really absorb the liquid. Trust me on this one!
05 - When you’re ready to bake your casserole, preheat your oven to 350°F (175°C). Remove the dish from the fridge about 30 minutes before baking to let it come closer to room temperature. This helps it cook more evenly. Uncover the dish and place it in the preheated oven. I usually set a timer for 30 minutes and then check it, because my oven can be a bit moody.
06 - Bake for 45-55 minutes, or until the casserole is golden brown on top, puffed up, and a knife inserted into the center comes out clean. The cheese should be gloriously bubbly and slightly browned. Oh, the smell that fills your kitchen at this point! It's pure weekend bliss. Let it rest for about 5-10 minutes before slicing and serving. This resting period helps it set up nicely, so it doesn't fall apart when you cut into it.

# Notes:

01 - Don't skip chilling overnight, it makes a huge difference in flavor.
02 - Reheat slices in the oven for best texture, microwave gets a bit rubbery.
03 - Swap in any breakfast meat you love—bacon or ham work so well.
04 - Serve with a dollop of sour cream and a sprinkle of fresh chives for extra zing.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowl
03 - whisk
04 - skillet

# Nutrition (Per Serving):

Calories: 350
Total Fat: 22g
Total Carbohydrate: 20g
Protein: 18g

Back