Print

Loaded Breakfast Casserole Recipe Easy Make-Ahead Cozy Morning Delight

loaded breakfast casserole - featured image
Print Recipe

A cozy, make-ahead breakfast casserole featuring savory sausage, melty cheese, and fluffy eggs layered with artisan bread. Perfect for busy mornings or lazy weekends, this dish is comforting, easy, and crowd-pleasing.

Ingredients

Scale
  • 6 large eggs (room temperature for better mixing)
  • 1 cup whole milk or 1% milk (can use unsweetened almond milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 4 cups cubed day-old bread (artisan or sourdough recommended)
  • 8 oz breakfast sausage, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese (or a blend with Monterey Jack)
  • 1/2 cup diced onions (caramelized if desired)
  • 1/2 cup diced bell peppers
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh chives
  • Optional: 1/4 cup sour cream or Greek yogurt (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish to prevent sticking.
  2. Cook the sausage in a skillet over medium heat until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside.
  3. In the same skillet, sauté diced onions and bell peppers over medium heat until softened and slightly caramelized, about 5-7 minutes. Add minced garlic in the last minute to avoid burning. Remove from heat.
  4. In a large mixing bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until fully combined and slightly frothy.
  5. Spread the cubed bread evenly in the greased baking dish. Scatter the cooked sausage, sautéed veggies, and shredded cheese evenly over the bread cubes.
  6. Pour the egg mixture slowly over the layered ingredients, pressing down gently with a spatula to help the bread soak up the eggs.
  7. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or up to 24 hours if making ahead.
  8. Remove the casserole from the fridge 20 minutes before baking to come to room temperature. Bake uncovered at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  9. Let the casserole sit for about 10 minutes after baking to set and make slicing easier.
  10. Garnish with fresh chopped chives and add a dollop of sour cream or Greek yogurt if desired before serving.

Notes

Use room temperature eggs for better custard texture. Press bread lightly into egg mixture before refrigerating to avoid mushiness. Caramelizing onions adds sweetness and depth. If edges brown too fast, cover loosely with foil during last 10-15 minutes of baking. Can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage casserole, easy breakfast, cozy breakfast, loaded casserole, savory breakfast

Find it online: https://prismtaste.com/loaded-breakfast-casserole-recipe-easy-make-ahead-cozy-morning-delight/