The ultimate brunch casserole is a crowd-pleasing, one-dish wonder that combines all the best elements of a hearty breakfast into a convenient, make-ahead meal perfect for entertaining or busy mornings. This satisfying casserole layers fluffy bread, savory sausage, melted cheese, and perfectly seasoned eggs into a golden, bubbling masterpiece that feeds a crowd with minimal effort. Unlike individual breakfast items that require constant attention and multiple pans, this recipe allows you to prepare everything the night before and simply pop it in the oven when you’re ready to serve. Perfect for holiday mornings, weekend gatherings, or anytime you want to serve a special breakfast without the stress, this brunch casserole delivers restaurant-quality flavors while giving you more time to spend with family and friends instead of standing over the stove.
Serves: 8-10 people
Prep Time: 25 minutes
Baking Time: 45 minutes
Resting Time: 30 minutes
Overnight Chilling: 8 hours
Total Time: 9 hours 40 minutes
Ingredients
- 1 loaf day-old French bread (about 12 oz), cut into 1-inch cubes
- 1 pound breakfast sausage (regular or spicy)
- 8 large eggs
- 2½ cups whole milk
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup green onions, chopped
- 1 red bell pepper, diced
- 8 oz cream cheese, cubed and softened
- 2 tablespoons fresh chives, chopped
- Butter for greasing
Preparing the Foundation
Generously butter a 9×13 inch baking dish and set aside. If your bread is fresh rather than day-old, cut it into cubes and spread on a baking sheet, leaving it out overnight to dry slightly, or toast lightly in a 300°F oven for 10 minutes. Day-old bread absorbs the egg mixture better without becoming mushy. Arrange the bread cubes evenly in the prepared baking dish, creating a solid foundation for your casserole.
Cooking the Sausage
Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it apart with a wooden spoon as it cooks. Cook for 8-10 minutes until the sausage is completely browned and cooked through with no pink remaining. The sausage should have nice caramelized bits that add incredible flavor to the finished dish. Drain the sausage on paper towels to remove excess grease, then sprinkle the cooked sausage evenly over the bread cubes.
Creating the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, dry mustard powder, salt, black pepper, and paprika until well combined and smooth. The mixture should be uniform in color with no streaks of egg white visible. This custard-like base will bind all the ingredients together while creating the creamy texture that makes this casserole so satisfying.
Layering the Ingredients
Scatter the diced red bell pepper and chopped green onions over the sausage and bread. Distribute the cubes of softened cream cheese evenly throughout the dish, pressing them gently into the mixture. The cream cheese will melt during baking, creating pockets of rich, creamy texture. Sprinkle both the cheddar and Monterey Jack cheeses over everything, reserving about ½ cup for the top.
Combining Everything
Pour the egg mixture slowly and evenly over the entire casserole, making sure it reaches all corners of the dish. Gently press down on the bread with a spatula to help it absorb the liquid, but don’t compact it too much. The bread should be mostly submerged but still maintain some texture. Sprinkle the reserved cheese and fresh chives over the top for an attractive finishing touch.
The Overnight Rest
Cover the casserole tightly with aluminum foil and refrigerate for at least 8 hours or overnight. This resting period is crucial as it allows the bread to fully absorb the egg mixture and all the flavors to meld together beautifully. The longer it sits, the better the final texture and flavor will be.
Baking to Golden Perfection
Remove the casserole from the refrigerator 30 minutes before baking to take the chill off. Preheat your oven to 350°F. Bake the covered casserole for 30 minutes, then remove the foil and continue baking for 15-20 minutes until the top is golden brown and the center is set. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
Resting and Serving
Allow the casserole to rest for 10-15 minutes before serving to let it set properly and make cutting easier. Cut into squares and serve hot, garnished with additional fresh chives if desired. The casserole should be creamy in the center with a slightly crispy, golden top.
Nutritional Information
Each serving of this brunch casserole contains approximately 385-420 calories, making it a substantial and satisfying meal option. The dish provides about 22-25 grams of protein from eggs, sausage, and cheese, 18-22 grams of carbohydrates from the bread, and 26-30 grams of fat. The high protein content makes it filling and provides sustained energy throughout the morning.
Health Benefits
This hearty casserole offers several nutritional benefits beyond its delicious taste. Eggs provide complete protein with all essential amino acids necessary for muscle maintenance and growth, plus choline for brain health and vitamin D for bone strength. The cheese contributes significant calcium for bone health and phosphorus for cellular function. Bell peppers add vitamin C for immune support and antioxidants for overall wellness. The milk provides additional calcium and protein, while green onions offer vitamin K and small amounts of vitamin C. The combination of protein and complex carbohydrates helps maintain steady blood sugar levels and provides lasting satiety.
Tips for the Best Results
Use day-old bread for the best texture, as fresh bread can become too soggy. The casserole can be assembled up to 2 days ahead and stored covered in the refrigerator until ready to bake. For extra richness, substitute half-and-half for some of the milk. Turkey sausage can be substituted for a lighter option, or try chorizo for a spicier variation. The casserole freezes well after baking – wrap tightly and freeze for up to 3 months, then thaw overnight and reheat in a 325°F oven. For individual portions, divide the mixture among greased muffin tins and bake for 20-25 minutes. Always let the casserole rest after baking to achieve the perfect sliceable consistency.
