Breakfast Casserole

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Breakfast Casserole

star rating (3) rate this recipe »
Published prior to 2008

This savory bread pudding feeds a crowd, and is easily put together the night before. It’s a natural for a family gathering, or a festive brunch.

1-pound loaf (8 ½" x 4 ½") firm-textured  white bread (or 12 slices, about ¾" thick),  slightly stale
6 large eggs
3 1/2 cups (28 ounces) milk* (evaporated,  whole, low-fat or skim, your choice)
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 small onion, minced
1 pound frozen or fresh asparagus or broccoli cuts**
1 pound bulk breakfast sausage or bacon, cooked and drained; or diced ham
2 cups (8 ounces) shredded sharp cheddar cheese

*For a softer casserole, increase milk to 4 cups.
**Substitute sautéed mushrooms, caramelized onions, or additional meat or cheese, if desired.

Cut the bread into ¾" cubes. Put half of it into the bottom of a lightly greased 2-quart casserole dish, or a 9" x 13" pan that’s at least 2" deep.

Mix together the eggs, milk, salt, mustard, and pepper, stirring to combine.

If the vegetables are frozen, use them as is. If they’re fresh, cook them briefly, till they’re just barely tender; remember, they’ll continue to cook in the oven.

Top the bread in the pan with the vegetables, meat, and 1 cup of the cheese. Layer on the remaining bread, and sprinkle with the remaining cheese.

Pour the egg and milk mixture over the bread in the pan, pressing the bread gently into the liquid. Add a bit more milk if there isn’t enough to come to within ½" of the top of the bread cubes. Cover the pan, and refrigerate overnight, or for at least 6 hours.

Sprinkle additional cheese on top of the casserole, if desired. Bake it uncovered, in a preheated 350°F oven, for about 1 hour 15 minutes, or until it’s puffed and golden. A knife blade inserted into the center will come out clean. Remove the casserole from the oven, and allow it to rest for 15 to 30 minutes before serving.
Yield: about 12 servings.

Note: Leftovers heated in the microwave are yummy.


  • star rating 01/21/2011
  • zairesabode from KAF Community
  • Served this for brunch last weekend with your Cinnamon Streusel Coffee Cake and a butter lettuce & Romaine salad with snap peas, dried cherries & spiced pecans. It went over great! Put it together the night before. After reading the other comments, I made sure the bread was quite dry. To please my 19 year old son who is not wild about asparagus or broccoli (and who helped with prep), I used a large, sweet red pepper and about 6 oz. of chopped Virginia ham in addition to the sausage. So the red peppers wouldn't give off too much liquid, I gently sweated them over low heat for a bit without browning. The onion, we caramelized. I doubled the mustard and pepper (it's a BIG dish!)and we used whole milk.I baked it in a shallow oval baker (about 9x13) and couldn't quite get all the milk/egg mix in, but it didn't matter. It baked up all custard-like in the center and brown and crispy on the edges. Everyone had seconds. This is a keeper! Thanks!!
  • star rating 05/10/2009
  • Cassie from Lebanon, IN
  • Sounded good...but after lots of prep in advance, the bottom of my casserole was soggy. I used a combination of asparagus, onion, and sauted mushrooms as the veggies. And substituted a stale whole wheat bread rather than white. Admitedly, I only refrigerated it for the least amount of time advised (6 hours). Hope if you try this turns out better than mine.
  • star rating 03/12/2009
  • Carol from Nebraska
  • I thought this was very easy to make, I did change the ingredients some! I used 1/2 asparagus and 1/2 finely diced red pepper! I also used diced ham. I made it for church, for a brunch we held, it was delicious, everyone liked it very much!