Next Day Brunch Casserole Bake
Transform your mornings with the ultimate comfort food: Next Day Brunch Casserole Bake. Perfectly crafted for make-ahead convenience, this savory dish combines cubes of hearty stale bread with a rich mixture of eggs, milk, and heavy cream, creating a pillowy base. Layers of cooked breakfast sausage, sautéed onions and bell peppers, and gooey cheddar cheese infuse each bite with bold flavors and satisfying textures. Seasoned with a blend of garlic, black pepper, and salt, this casserole delivers a harmonious balance of spice and creaminess. After refrigerating overnight to let the flavors meld, it bakes to golden-brown perfection in under an hour. Ideal for holidays, gatherings, or lazy weekend mornings, this crowd-pleasing brunch dish is as easy to prepare as it is to devour.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 cups stale bread
- 8 large eggs
- 2 cups milk
- 0.5 cups heavy cream
- 1.5 cups shredded cheddar cheese
- 1 pound cooked breakfast sausage
- 0.5 cups diced onion
- 0.5 cups diced bell pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon butter
Instructions
Grease a 9x13-inch baking dish with the butter and set aside.
Tear the stale bread into bite-size pieces and spread it evenly in the baking dish.
In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until fully browned and cooked through. Remove from heat and allow to cool slightly.
In the same skillet, sauté the diced onion and bell pepper until softened, about 3-4 minutes. Set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and garlic powder until well combined.
Sprinkle the cooked sausage evenly over the bread in the baking dish, followed by the sautéed vegetables.
Pour the egg mixture evenly over the bread and toppings, ensuring all pieces of bread are soaked in the mixture.
Sprinkle the shredded cheddar cheese evenly on top of the casserole.
Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the bread to fully absorb the egg mixture.
When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted into the middle should come out clean).
Remove from the oven and let the casserole rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 427 mg | 33% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 421 mg | 9% | |
*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.
