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Close-up of breakfast casserole showing golden crust and set egg interior with melted cheddar — breakfast casserole
Abdul Rehman

Easy Breakfast Casserole Recipe (Make-Ahead, Feeds 8)

A hearty baked egg dish built on a day-old bread base, layered with browned sausage, sauteed vegetables, and sharp cheddar. This make-ahead breakfast casserole soaks overnight and bakes into a firm, sliceable dish that feeds eight with almost no morning effort.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 305
Ingredients Method

Ingredients
  

  • 4 cups day-old white or sourdough bread, cut into 2cm cubes ​
  • 225 g halal beef or chicken breakfast sausage, casing removed ​
  • 1 medium red bell pepper, finely diced (about 120g) ​
  • 1 medium yellow onion, finely diced (about 110g) ​
  • 1 tbsp unsalted butter, for greasing ​
  • 8 large eggs ​
  • 1 cup (240ml) whole milk ​
  • 1 tsp fine salt ​
  • 1/2 tsp freshly ground black pepper ​
  • 1/2 tsp garlic powder ​
  • 1/2 tsp smoked paprika ​
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded ​

Method
 

  1. Brown the sausage in a skillet over medium-high heat for 5 to 6 minutes until no pink remains. Add onion and bell pepper, cook 3 to 4 more minutes until softened. Remove from heat.
  2. Preheat oven to 175°C (350°F). Grease a 9x13-inch baking dish with butter.
  3. Spread bread cubes evenly across the base of the dish. Scatter the sausage and vegetable mixture over the bread.
  4. Whisk eggs, milk, salt, pepper, garlic powder, and smoked paprika together for 60 to 90 seconds until fully combined.
  5. Pour the egg mixture evenly over the bread. Press bread down so it is fully submerged. Top with 1 cup of shredded cheddar.
  6. Bake uncovered for 35 minutes. Add remaining 1/2 cup cheddar and bake 8 to 10 more minutes until the center is set and the edges are golden brown.
  7. Rest for 10 minutes before cutting. Confirm the internal temperature at the center reads 74°C (165°F).