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cheesy baked egg breakfast casserole

Cheesy Egg Breakfast Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Skillet
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 aluminum foil sheet optional

Ingredients
  

  • 8 large eggs
  • 2 cup milk whole or 2%
  • 1 cup heavy cream
  • 6 cup bread cubes day-old, 1-inch (French or sourdough)
  • 1 pound breakfast sausage casing removed
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 2 clove garlic minced
  • 2 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika sweet
  • 1/2 teaspoon dry mustard powder
  • 2 tablespoon butter melted
  • 2 tablespoon chives chopped (optional)
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter.
  • Brown the sausage in a skillet over medium heat, breaking it up until cooked through, then transfer to a plate.
  • Sauté the onion and bell pepper in the same skillet until softened, then stir in garlic for 30 seconds and remove from heat.
  • In a large bowl whisk eggs, milk, heavy cream, salt, pepper, paprika, and mustard powder until smooth.
  • Add bread cubes to the greased baking dish and drizzle with melted butter.
  • Scatter cooked sausage, sautéed vegetables, and half of the cheeses evenly over the bread.
  • Pour the egg mixture evenly over the casserole, gently pressing down to soak the bread.
  • Top with remaining cheeses and sprinkle red pepper flakes if using.
  • Bake uncovered for 40–45 minutes until puffed, golden, and the center is just set.
  • Let rest for 10 minutes, garnish with chives, slice, and serve.

Notes

For best texture, use day-old or lightly toasted bread so it holds up to the custard without getting mushy. You can assemble the casserole the night before, cover, refrigerate, and bake in the morning, adding 5–10 minutes to the cook time. If the top browns too fast, tent loosely with foil during the last 10 minutes. Swap sausage with cooked bacon, ham, or a veggie option like sautéed mushrooms and spinach. Ensure an internal temperature of about 165°F for doneness and avoid overbaking to keep it custardy. Letting it rest helps it set and slice cleanly.
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