Sunday Brunch Casserole
Transform your weekend mornings with this hearty and flavorful Sunday Brunch Casserole, a true crowd-pleaser that's as easy to make as it is satisfying! Packed with savory breakfast sausage, vibrant sautéed bell peppers, melty cheddar cheese, and soft cubes of day-old bread, this casserole offers a perfect balance of textures and flavors. Whisked eggs and milk hold it all together, creating a golden, custardy base that's seasoned with garlic, salt, and pepper for a warm, homey touch. Simple to assemble and bake, it's the ideal dish for feeding a family or entertaining guests, making it a go-to recipe for brunch gatherings or lazy Sunday mornings. Plus, with just 20 minutes of prep time, this make-ahead-friendly casserole lets you spend less time in the kitchen and more time enjoying your cozy weekend. Perfect for those searching for baked breakfast casseroles, savory brunch ideas, or easy crowd-pleasing dishes!
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Recipe Information
Ingredients
- 8 large eggs
- 1 cup milk
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 1 cup diced onion
- 1.5 cups diced bell peppers (assorted colors)
- 4 cups day-old bread
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Break it up into small crumbles with a spatula as it cooks. Drain excess fat and set the sausage aside.
In the same skillet, sauté the diced onion and bell peppers for 5-6 minutes, or until softened. Remove from heat.
Cut the day-old bread into 1-inch cubes and spread them evenly across the greased baking dish.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
Spread the cooked sausage, sautéed vegetables, and shredded cheddar cheese evenly over the bread cubes in the dish.
Pour the egg mixture over the top, making sure to cover all the ingredients evenly. Gently press down on the mixture with a spatula to help the bread soak up the egg mixture.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and the casserole is set in the center.
Remove from the oven and let it rest for 5 minutes before slicing into portions. Serve warm and enjoy your Sunday brunch!
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7465 mg | 325% | |
| Total Carbohydrate | 517.7 g | 188% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 68.3 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1790 mg | 138% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 1780 mg | 38% | |
*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.
