The first time I hosted a holiday brunch, I was determined to serve a hot, satisfying breakfast without being chained to the stove. I browned sausage in my favorite cast-iron skillet, and the savory, peppery aroma filled my kitchen like a promise of good things to come. Whisking eggs and milk together, I poured the golden mixture over cubes of bread and cheese, watching it soak in like a savory bread pudding. The scent of baking eggs, sausage, and melty cheese that followed was pure, cozy comfort. When I pulled the puffed, golden-brown casserole from the oven, I knew I’d found my forever brunch recipe.
Why You’ll Love This Recipe
You are going to absolutely love this recipe because it solves the biggest breakfast and brunch dilemma: how to feed a crowd delicious, hot food all at once. If you want a make-ahead dish that is hearty, customizable, and always a crowd-pleaser, this casserole is your answer. It’s the ultimate comfort food that’s as perfect for a lazy Sunday with family as it is for a festive holiday morning. It’s forgiving, filling, and the combination of fluffy eggs, savory sausage, and gooey cheese is simply unbeatable.
Ingredients
- 1 pound breakfast sausage (mild or spicy), casings removed
- 1 medium yellow onion, finely diced
- 1 tablespoon unsalted butter or olive oil
- 8 cups cubed day-old bread (like French or sourdough, about 1-inch cubes)
- 2 cups shredded sharp cheddar cheese, divided
- 12 large eggs
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- Optional: 1 cup chopped spinach, bell peppers, or mushrooms
Let’s talk ingredients, because they build the layers of flavor. The day-old bread is key—fresh bread turns to mush, but stale bread soaks up the custard perfectly, giving you a wonderful texture. For the sausage, I love a spicy breakfast sausage for a bit of a kick, but mild works great too. The dry mustard powder is my secret weapon; it doesn’t taste mustardy but adds a deep, savory note that makes the casserole taste more complex. Sharp cheddar is a must for its flavor punch; mild cheddar can get lost. And finally, whole milk (or even half-and-half) gives the custard a rich, creamy set that low-fat milk can’t match.(See the next page below to continue…)