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Ina Garten’s Breakfast Casserole

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A comforting breakfast casserole that’s perfect for family gatherings and lazy weekends, packed with savory ingredients and cheesy goodness.

Ingredients

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  • 8 cups Day-old Bread (Cubed, French or challah recommended)
  • 1 pound Breakfast Sausage (Can use turkey or vegetarian)
  • 1 medium Onion (Chopped, shallots can substitute)
  • 1 cup Red Bell Pepper (Optional, can swap with other peppers)
  • 2 cups Shredded Cheddar Cheese (Gruyère or Monterey Jack can substitute)
  • 2 cups Shredded Swiss Cheese (Mozzarella works well as substitute)
  • 8 large Eggs (Free-range or organic recommended)
  • 2 cups Whole Milk (Half-and-half can be used)
  • 1 tablespoon Dry Mustard Powder (Optional)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper (Optional, for heat)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the breakfast sausage in a large skillet over medium heat, stirring until browned. Remove from heat and set aside.
  3. Sauté the chopped onion and bell pepper (if using) until softened, about 5–7 minutes.
  4. Whisk together the eggs, milk, dry mustard (if using), salt, black pepper, and cayenne in a large mixing bowl.
  5. Layer the cubed bread in a greased 9×13 baking dish. Pour the cooked sausage and sautéed vegetables over the bread.
  6. Sprinkle both cheeses evenly over the top.
  7. Pour the egg mixture over the entire dish, pressing down gently so the bread absorbs the liquid.
  8. Cover with foil and let it sit for at least 30 minutes, or ideally, overnight in the refrigerator.
  9. Bake covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and set.
  10. Cool for a few minutes before slicing and serving.

Notes

Serve warm, paired with fresh fruit, a light salad, or crispy bacon. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/ina-garten-breakfast-casserole/