Ina Garten Breakfast Casserole-Make Ahead Brunch Classic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
