Easter Breakfast Casserole (Print Version)
# Ingredients:
01 -
6 large eggs
02 -
2 cups milk
03 -
½ teaspoon salt
04 -
¼ teaspoon black pepper
05 -
1 pound sausage (or ham), cooked and crumbled
06 -
4 cups cubed day-old bread (preferably Italian or French bread)
07 -
1½ cups shredded cheddar cheese
08 -
½ cup chopped green onions (optional)
09 -
½ cup diced bell peppers (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Whisk eggs, milk, salt, and pepper in a large bowl until well combined.
03 -
Grease a 9×13-inch baking dish thoroughly to prevent sticking.
04 -
Spread cubed bread evenly in the dish. Top with cooked sausage (or ham), shredded cheese, green onions, and bell peppers (if using).
05 -
Pour the egg mixture over the layered ingredients, gently pressing down to ensure bread absorbs the liquid.
06 -
Cover the dish with aluminum foil and bake for 25 minutes.
07 -
Remove foil and continue baking for another 10 minutes until eggs are set and top is golden brown.
08 -
Allow casserole to rest for 5 minutes before cutting into portions and serving.
# Notes:
01 -
This make-ahead breakfast casserole can be assembled the night before and refrigerated. Just add 5-10 minutes to the baking time if cooking from cold.
02 -
Day-old bread works best as it absorbs the egg mixture without becoming soggy.