Ingredients
Method
- Prep Your Dish: Lightly grease a 9x13 inch baking dish to prevent sticking and ensure easy serving.
- Cook the Meat: Heat a large skillet over medium-high heat. Add the breakfast sausage and crumble it with a spoon as it cooks. Brown the sausage thoroughly, then drain any excess grease. Transfer the cooked sausage to a bowl.
- Sauté the Veggies: In the same skillet, add the olive oil. Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until the vegetables soften and become fragrant. Remove from heat.
- Layer the Bread: Arrange the cubed stale bread evenly in the bottom of your prepared baking dish, forming the base.
- Add Fillings: Sprinkle the cooked sausage and sautéed vegetables over the bread cubes, distributing them as evenly as possible.
- Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, dry mustard, garlic powder, salt, and black pepper until smooth and well combined.
- Pour and Top: Carefully pour the egg mixture evenly over the bread and fillings. Gently press down the bread cubes with a spoon to ensure they soak up the egg mixture. Sprinkle the shredded cheddar cheese generously over the top.
- Chill (Overnight): Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture.
- Bake: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for about 20-30 minutes to come closer to room temperature.
- Cook Through: Bake the uncovered casserole for 45-55 minutes, or until the top is golden brown, the eggs are set, and a knife inserted into the center comes out clean.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley or green onions if desired.
Notes
Stale Bread is Best: Fresh bread can become soggy; stale bread absorbs egg mixture beautifully. If not stale, cube fresh bread and bake at 250°F (120°C) for 10-15 minutes until slightly dried out.
Don't Rush the Chill: The overnight chill is crucial for a custardy, tender texture and better flavor.
Room Temperature Eggs: Take eggs and milk out 30 minutes before mixing; room temp ingredients combine and bake more evenly.
Don't Overcook: Watch for the golden-brown top and set eggs. Overcooking can lead to a rubbery texture.
Season Generously: Season both the sausage/veggie mixture and the egg mixture to build layers of flavor.
Drain Fat Well: Drain off excess fat when cooking sausage to prevent an oily casserole.
Pre-chop Veggies: Chop onions and bell peppers ahead of time to streamline assembly.
Meat Options: Swap sausage for cooked bacon, diced ham, ground turkey, or chorizo. For vegetarian, omit meat or use plant-based sausage, sautéed mushrooms, or spinach.
Vegetable Power-Up: Add spinach, kale, mushrooms, zucchini, diced tomatoes, or jalapeños. Sauté tougher vegetables first.
Cheese Please: Experiment with Colby Jack, Monterey Jack, Gruyere, or a Mexican cheese blend. Mix cream cheese into the egg for extra creaminess.
Bread Choices: Use croissants, biscuits, or gluten-free bread for different textures. Ensure uniform cube size.
Dairy-Free: Use unsweetened almond milk or soy milk and a dairy-free cheese alternative.
Seasoning Swaps: Add red pepper flakes for heat, smoked paprika for depth, or your favorite herb blend.
Sweet & Savory: Drizzle maple syrup over the top before baking, or incorporate cooked, diced sweet potato.
Storing Cooked Casserole: Let cool completely. Cover tightly or transfer to airtight containers. Refrigerate for up to 3-4 days.
Freezing Cooked Casserole: Let cool completely, then wrap individual slices or the entire casserole tightly in plastic wrap and foil. Freezes for up to 2-3 months. Thaw overnight in the fridge before reheating.
Reheating Individual Slices: Microwave for 1-2 minutes, or toaster oven/air fryer at 350°F (175°C) for 10-15 minutes for crispier edges.
Reheating an Entire Casserole: Cover loosely with foil and bake in a preheated oven at 325°F (160°C) for 20-30 minutes, or until thoroughly heated. Remove foil for the last 5-10 minutes for a crispier top.