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Breakfast Casserole

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Breakfast Casserole Recipe

What’s the best thing since sliced bread? Sliced bread bathed in custard, layered with sausage, cheese, and vegetables, then baked to bubbling, golden perfection. Best of all, this dish is easy to prep ahead and great for a crowd.

At a glance

1 casserole, 12 servings
Nutrition information


Choose your measure:

  • 1 tablespoon unsalted butter or vegetable oil
  • 1 cup onion, minced
  • 12 thick slices (1 pound) firm-textured white bread, slightly stale
  • 8 cups broccoli rabe, cut in 1" pieces, blanched, cooled, and drained
  • 1 pound bulk breakfast sausage or bacon, cooked, crumbled, and drained
  • 2 1/2 cups grated sharp cheddar cheese, divided
  • 6 large eggs
  • 3 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper


  1. Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep.
  2. In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside.
  3. Cut the bread into 3/4˝ cubes and place in a large bowl. Add the cooked onions, 1 cup of the cheese, and 3/4 of the broccoli rabe and cooked meat (set aside 1/4 for sprinkling on top).
  4. Whisk together the eggs, milk, salt, dry mustard and pepper until smooth. Pour over the bread in the bowl, stirring to coat the cubes evenly. Transfer the mixture to the prepared pan, and sprinkle the top with the remaining broccoli rabe and meat.
  5. Cover the pan and refrigerate for at least 6 hours and as long as overnight.
  6. Preheat your oven to 350°F.
  7. Uncover the casserole and sprinkle the remaining cheese on top. Bake until golden, about 70 to 75 minutes. A paring knife inserted in the center should come out clean.
  8. Remove from the oven and allow to rest for 20 to 30 minutes before serving warm.
  9. Store, covered, for up to 3 days in the fridge.
  10. Yield: one 9" x 13" casserole

Nutrition Information

  • Serving Size 230g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 363
  • Calories from Fat 170
  • Total Fat 19
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 150mg
  • Sodium 760mg
  • Total Carbohydrate 27g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.