Brunch for a Bunch
Elevate your next gathering with "Brunch for a Bunch," a crowd-pleasing breakfast casserole perfect for feeding a hungry group with minimal effort. This hearty bake combines the savory flavors of browned breakfast sausage, sautéed bell peppers, onions, and spinach with fluffy eggs and melty cheddar cheese atop a foundation of cubed day-old bread. Seasoned to perfection with garlic powder, salt, and pepper, it’s an all-in-one dish baked to golden perfection in under an hour. Ideal for meal prepping or holiday mornings, this make-ahead-friendly recipe ensures your brunch menu is both stress-free and satisfying. Serve warm with a sprinkle of fresh parsley for a vibrant finishing touch!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces large eggs
- 1.5 cups whole milk
- 2 cups shredded cheddar cheese
- 1 pound breakfast sausage
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cups day-old bread (cubed)
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, warm the olive oil. Add the breakfast sausage and cook until browned, breaking it into small pieces with a spatula. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced red bell pepper, green bell pepper, and yellow onion. Cook until softened, about 5 minutes. Add the baby spinach and cook until wilted, about 2 more minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
Layer the cubed bread evenly at the bottom of the greased baking dish.
Spread the cooked sausage over the bread layer, followed by the sautéed vegetables. Sprinkle 1 cup of shredded cheddar cheese evenly over the vegetables.
Pour the egg mixture evenly over the layers in the baking dish, ensuring all ingredients are covered. Gently press down on the mixture with a spatula to help the bread absorb the egg mixture.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 40–45 minutes, or until the top is golden and the egg mixture is set (a knife inserted in the center should come out clean).
Let the casserole rest for 5–10 minutes before slicing and serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 361 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
