Ina Garten Breakfast Casserole-Make Ahead Brunch Classic Recipe

Introduction

This Ina Garten Breakfast Casserole is a comforting make-ahead classic perfect for brunch gatherings or a hearty morning meal. Packed with savory sausage, cheese, and tender bread soaked in a flavorful egg mixture, it’s a crowd-pleaser that comes together easily the night before.

Ingredients

• 1 loaf of day-old bread (preferably French bread or challah, cubed)
• 1 lb breakfast sausage (pork, turkey, or vegetarian sausage)
• 1 medium onion, chopped
• 1 red bell pepper, chopped (optional)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup shredded Swiss cheese (or another mild cheese like mozzarella)
• 8 large eggs
• 2 cups whole milk
• ½ teaspoon dry mustard powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for a little heat)

Instructions

1. Step 1: Prepare the bread by cubing it. If using fresh bread, lightly toast the cubes in a 300°F (150°C) oven for 10-15 minutes. In a large skillet, cook the breakfast sausage over medium heat until browned. Drain off excess grease, leaving about a tablespoon.
2. Step 2: Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Add the chopped red bell pepper (if using) during the last 3-4 minutes of cooking the onion.
3. Step 3: In a large bowl, combine the cubed bread with the cooked sausage, onion, and red bell pepper. Add the shredded cheddar and Swiss cheeses and toss gently.
4. Step 4: In a separate medium bowl, whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and cayenne pepper (if using) until well combined.
5. Step 5: Pour the egg mixture evenly over the bread, sausage, and cheese mixture in a prepared 9×13 inch baking dish. Gently press down to ensure bread is submerged. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
6. Step 6: Preheat oven to 350°F (175°C). Remove plastic wrap. Bake for 45-55 minutes, or until set, puffed, and golden brown. Let rest for 10-15 minutes before serving.

Tips & Variations

• For a vegetarian version, substitute the sausage with plant-based sausage or sautéed mushrooms.
• Use day-old bread for better texture; fresh bread can make the casserole soggy if not toasted first.
• Try adding fresh herbs like parsley or chives for added flavor.
• Switch up the cheeses to your preference—Gruyère or pepper jack can add a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm slices in a 350°F (175°C) oven for about 10-15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole entirely in advance?

Yes, this casserole is designed to be assembled the night before and baked the next day, making it convenient for busy mornings or entertaining.

Can I freeze the casserole?

You can freeze the unbaked casserole after assembling. Wrap it tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Ina Garten Breakfast Casserole-Make Ahead Brunch Classic Recipe

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Ina Garten’s Breakfast Casserole is a make-ahead brunch classic featuring cubed day-old bread, savory breakfast sausage, sautéed onions and bell peppers, and a blend of cheddar and Swiss cheeses, all soaked in a seasoned egg and milk mixture and baked to golden perfection. This hearty casserole can be prepared the night before and baked fresh in the morning, making it perfect for leisurely weekend breakfasts or holiday brunches.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 8 hours 70 minutes (including refrigeration time)
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 loaf of day-old bread (preferably French bread or challah, cubed)

Sausage and Vegetables

• 1 lb breakfast sausage (pork, turkey, or vegetarian sausage)
• 1 medium onion, chopped
• 1 red bell pepper, chopped (optional)

Cheeses

• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup shredded Swiss cheese (or another mild cheese like mozzarella)

Egg Mixture

• 8 large eggs
• 2 cups whole milk
• ½ teaspoon dry mustard powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for a little heat)

Instructions

1. Prepare the bread and sausage. Cube the day-old bread. If using fresh bread, lightly toast the cubes in a 300°F (150°C) oven for 10-15 minutes to dry it out slightly. In a large skillet, cook the breakfast sausage over medium heat until browned. Drain excess grease, leaving about a tablespoon for flavor.
2. Cook the vegetables. Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Add the red bell pepper in the last 3-4 minutes of cooking, if using, allowing it to soften without becoming mushy.
3. Combine the bread, sausage, vegetables, and cheese. In a large bowl, mix the cubed bread with the cooked sausage, onion, and red bell pepper. Add the shredded cheddar and Swiss cheeses and toss gently to combine all ingredients evenly.
4. Whisk the egg mixture. In a separate medium bowl, whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and cayenne pepper (if using) until fully blended and slightly frothy.
5. Assemble the casserole. Pour the egg mixture evenly over the bread, sausage, and cheese mix in a prepared 9×13 inch baking dish. Press down gently to ensure the bread absorbs the egg mixture and is fully submerged. Cover tightly with plastic wrap.
6. Refrigerate overnight. Place the covered casserole dish in the refrigerator for at least 8 hours or overnight to allow the flavors to meld and the bread to soak up the custard.
7. Bake the casserole. Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake uncovered for 45-55 minutes until the casserole is set, puffed, and golden brown on top.
8. Rest before serving. Allow the casserole to cool and rest for 10-15 minutes to set, making it easier to cut and serve.

Notes

• Using day-old bread helps absorb the egg mixture without becoming too soggy. If you only have fresh bread, toasting the cubes helps achieve this effect.
• Feel free to substitute or omit the red bell pepper for dietary preferences or allergies.
• You can use any type of breakfast sausage including pork, turkey, or vegetarian to suit your taste.
• The cheese combination can be customized according to preference; try mozzarella or gouda for different flavors.
• This casserole can be prepared the day before and baked fresh in the morning, making it perfect for entertaining or busy mornings.
• Letting the casserole rest after baking is important for allowing it to firm up for easier slicing.

Keywords: Ina Garten breakfast casserole, make-ahead brunch, breakfast casserole recipe, sausage casserole, baked breakfast dish