A versatile dish perfect for busy mornings or hearty brunches, this breakfast casserole can be prepared ahead of time and customized to accommodate various tastes and dietary preferences.
Ingredients
Scale:
8 large eggs
2 cups milk (whole or 2%)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed bread (sourdough, whole grain, or French bread)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried herbs (oregano, thyme, or Italian seasoning)
1 cup diced bell peppers (any color)
1 cup chopped spinach or kale
1 cup cooked sausage (pork, turkey, or chicken), crumbled
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh herbs (parsley or chives) for garnish
Hot sauce or salsa for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Add the garlic powder, onion powder, and dried herbs to the egg mixture, stirring to incorporate the flavors.
In a large baking dish (9x13 inches), layer the cubed bread evenly across the bottom.
Sprinkle the diced bell peppers, chopped greens, and crumbled sausage over the bread layer.
Pour the egg mixture evenly over the entire dish, ensuring all the bread is soaked.
Sprinkle the shredded cheese on top, covering the casserole generously.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the eggs are set.
Once cooked, let it sit for 10 minutes before slicing and serving.
