This Breakfast Casserole is a tasty and hearty dish that combines eggs, cheese, and bread to create a warm, comforting meal. Perfect for weekends or special brunches!
I love making this casserole the night before and popping it in the oven in the morning. It fills the house with a delicious smell, and everyone comes running for breakfast!
Key Ingredients & Substitutions
Breakfast Sausage: Using bulk sausage adds great flavor. If you want a lighter option, use turkey sausage or even a spicy sausage for a kick. Vegetarian sausage is also available for those who don’t eat meat.
Italian Bread: Day-old Italian bread works best as it holds up well in the custard. You could also use sourdough or French bread. Just make sure it’s a bit stale to absorb all the flavors!
Cheddar Cheese: Extra-sharp cheddar is my favorite for this dish because of its rich flavor. If you want a twist, try gouda, Monterey jack, or a blend of cheeses for a fun variation.
Eggs and Milk: Use large eggs and whole milk for the richest texture. If you’re avoiding dairy, almond or oat milk can be a good substitute. Just make sure it’s unsweetened!
Dijon Mustard: This adds a nice tang. If you don’t have Dijon, yellow mustard can work in a pinch, but you’ll miss some of the depth of flavor.
What’s the Best Way to Soak the Bread?
Soaking the bread is essential for creating that custardy texture. After pouring the egg mixture over the bread, use a spatula to press it down. This helps the bread absorb all those delicious flavors.
- Make sure to refrigerate the casserole for at least 2 hours or ideally overnight. This allows the bread to fully soak in the egg mixture.
- When ready to bake, let it sit at room temperature for about 30 minutes to warm up slightly. This helps to cook more evenly.
Ina Garten Breakfast Casserole
Ingredients You’ll Need:
- 1 pound bulk breakfast sausage
- 1 (8-ounce) loaf Italian bread (day-old), cut into 1-inch cubes
- 2 cups grated extra-sharp cheddar cheese
- 8 large eggs
- 3 cups whole milk
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme, plus sprigs for garnish
How Much Time Will You Need?
This breakfast casserole requires about 25 minutes of active preparation time, plus at least 2 hours for soaking (or overnight if you prefer). Once you’re ready to bake, it takes about 1 hour to cook. So overall, set aside around 3 hours if you’re soaking overnight, or about 1 hour and 30 minutes if you soak for just 2 hours!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating, butter a 9×13-inch baking dish well to prevent sticking.
2. Cooking the Sausage:
In a large skillet over medium heat, add the breakfast sausage. Cook it while breaking it into small pieces. Keep cooking until it’s browned and fully cooked through. Once done, drain any excess fat and set the sausage aside.
3. Layering the Ingredients:
Next, take your prepared baking dish and scatter the bread cubes evenly at the bottom. Then, sprinkle the cooked sausage over the bread cubes before adding the grated cheddar cheese generously on top.
4. Mixing the Egg Custard:
Now, whisk together the large eggs, whole milk, Dijon mustard, kosher salt, black pepper, and chopped thyme in a large bowl until everything is well combined. This mixture is what will soak into the bread.
5. Combining Everything:
Pour the egg mixture evenly over the bread, sausage, and cheese in your baking dish. Use a spatula to press down gently and make sure the bread absorbs the egg mixture properly.
6. Letting it Soak:
Cover the dish with foil and place it in the refrigerator. It’s best to let it soak overnight, but if you’re short on time, a minimum of 2 hours will also work.
7. Baking the Casserole:
When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly. Bake it covered with foil for 40 minutes. After that, remove the foil and bake for another 25-30 minutes, until the top is golden brown and the center is set.
8. Finishing Touches:
Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes. Before serving, garnish with fresh thyme sprigs for a lovely touch!
Now, enjoy your warm, cheesy Ina Garten Breakfast Casserole, perfect for a cozy morning with family and friends!
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage! Just make sure to fully thaw it before cooking. You can thaw it in the refrigerator overnight or microwave it on a defrost setting. Once thawed, cook it as directed until browned and cooked through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or place it in a 350°F (175°C) oven for about 15-20 minutes until heated through.
Can I Make This Casserole Vegetarian?
Absolutely! Simply substitute the breakfast sausage with a plant-based sausage or your favorite veggies like bell peppers, spinach, and mushrooms. You can also add more cheese for extra flavor!
What Should I Serve with This Casserole?
This casserole is great on its own, but you can pair it with fresh fruit, yogurt, or a light salad for a more balanced brunch. It also pairs well with a nice cup of coffee or tea!