Classic Breakfast Casserole with Eggs and Cheese
This classic breakfast casserole combines eggs, milk, bread, sausage, and cheese for a hearty and satisfying meal. Perfect for an easy morning or to feed a crowd.
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Main Ingredients
- 12 large eggs
- 1 ½ cups whole milk
- 6 slices day-old bread cut into 1-inch cubes (about 4 cups)
- 1 cup shredded sharp cheddar cheese divided
- 1 cup cooked breakfast sausage crumbled
- ½ cup diced onion sautéed
- ½ cup diced bell pepper sautéed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
Preparation
- Cook breakfast sausage, sauté onion and bell pepper, cube bread, and shred cheddar cheese.
- Grease a 9x13-inch baking dish and spread the bread cubes evenly across the bottom.
Assembly
- Scatter the cooked sausage, sautéed onion, and bell pepper over the bread, then sprinkle with half of the cheddar cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
- Pour the egg mixture over the contents of the baking dish and sprinkle with the remaining cheese.
Bake
- Cover and refrigerate for at least 30 minutes, or preferably overnight.
- Preheat oven to 375°F (190°C), then bake for 45-60 minutes until puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, prepare the casserole the night before and refrigerate overnight to allow the flavors to meld and the bread to fully absorb the egg mixture.