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Ina Garten’s Breakfast Casserole

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A hearty and satisfying breakfast casserole made with layers of bread, savory sausage, and melty cheese, perfect for lazy weekends or festive mornings.

Ingredients

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  • 8 cups Day-old Bread (Cubed, French or challah recommended)
  • 1 pound Breakfast Sausage (Can use turkey or vegetarian)
  • 1 medium Onion (Chopped, shallots can substitute)
  • 1 cup Red Bell Pepper (Optional, can swap with other peppers)
  • 2 cups Shredded Cheddar Cheese (Gruyère or Monterey Jack can substitute)
  • 2 cups Shredded Swiss Cheese (Mozzarella works well as substitute)
  • 8 large Eggs (Free-range or organic recommended)
  • 2 cups Whole Milk (Half-and-half can be used)
  • 1 tablespoon Dry Mustard Powder (Optional)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper (Optional, for heat)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the breakfast sausage in a large skillet over medium heat until fully browned. Remove from heat and set aside.
  3. Sauté the chopped onion and bell pepper (if using) in the same skillet until softened, about 5-7 minutes.
  4. Whisk together the eggs, milk, dry mustard (if using), salt, black pepper, and cayenne in a large mixing bowl.
  5. Layer the cubed bread evenly in a greased 9×13 baking dish. Pour the cooked sausage and sautéed vegetables over the bread.
  6. Sprinkle both cheeses evenly over the top, ensuring full coverage.
  7. Pour the egg mixture over the entire dish, pressing down gently so the bread absorbs the liquid.
  8. Cover with foil and let it sit for at least 30 minutes, or ideally, overnight in the refrigerator for best flavor.
  9. Bake covered for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden and set.
  10. Allow to cool for a few minutes before slicing and serving.

Notes

For best results, use day-old bread and let the casserole rest overnight before baking.

Nutrition

Find it online: https://www.tastysavvy.com/ina-garten-breakfast-casserole/