Easter Breakfast Casserole
This Easter breakfast casserole is a warm, comforting diner-style brunch dish made with layers of bread, savory sausage, eggs, and melted cheese. It bakes into a golden, hearty casserole that is perfect for feeding a family on Easter morning and can easily be prepared ahead of time.
Equipment
- 9x13 inch baking dish
- skillet for cooking sausage
- mixing bowl
- whisk
- knife and cutting board for chopping vegetables
Ingredients
- 6 cups day old bread cubes (French bread or sandwich bread)
- 1 lb breakfast sausage, cooked and crumbled
- 1.5 cups shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 6 large eggs
- 2 cups milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 cup diced bell peppers
- 0.25 cup chopped green onions
- extra shredded cheese for topping (optional)
- fresh chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Spread the bread cubes evenly across the bottom of the dish.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles. Drain any excess grease and spread the sausage evenly over the bread cubes.
- Sprinkle the shredded cheddar and mozzarella cheese over the sausage layer. Add the diced bell peppers and chopped green onions evenly across the dish.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until fully combined.
- Pour the egg mixture evenly over the casserole so the bread absorbs the liquid. Let the casserole sit for about 10 minutes so the bread can soak up the mixture. If preparing ahead, cover and refrigerate overnight.
- Bake the casserole for 40 to 45 minutes until the center is set and the top is lightly golden. If desired, sprinkle extra cheese during the last 10 minutes of baking.
Notes
For the best texture, use slightly stale bread so it absorbs the egg mixture well. Let the casserole rest for about 10 minutes after baking before slicing. You can prepare the entire dish the night before and refrigerate it overnight before baking. Try variations such as replacing sausage with ham or bacon, or adding vegetables like spinach, mushrooms, or tomatoes.