This Ina Garten Breakfast Casserole is a warm and comforting dish that’s perfect for brunch! With layers of bread, eggs, cheese, and tasty bacon or sausage, it’s a crowd-pleaser.
I love how I can prepare it the night before and just pop it in the oven in the morning. It’s like magic! 😄 Plus, the cheesy goodness makes everyone smile!
Key Ingredients & Substitutions
Eggs: The star of the breakfast casserole. They create the custard-like texture. For a lighter option, you could use egg whites or a plant-based egg substitute if you’re watching cholesterol.
Whole milk: This adds creaminess. If you’re dairy-free, use almond milk or oat milk. The flavor will be slightly different, but it will still work well!
Dijon mustard: This adds a nice tang! If you don’t have Dijon, yellow mustard works in a pinch, or skip it for a milder flavor.
Bread: White bread soaks up the egg mixture well, but feel free to use whole wheat, challah, or brioche for added flavor. Just remove crusts if you prefer a softer texture.
Sausage: Breakfast sausage is classic here. You can swap it for cooked bacon or even turkey sausage for a leaner option.
Cheddar cheese: Sharp cheddar adds great flavor, but feel free to mix in other cheeses like Monterey Jack or mozzarella. A blend really enhances taste!
How Do You Ensure the Bread Absorbs the Egg Mixture?
A crucial step for a perfect breakfast casserole is letting the bread soak in the egg mixture. This ensures every bite is custardy and flavorful. Here’s how to do it:
- Layer bread cubes in the dish, then sprinkle sausage and cheese in between layers.
- After you pour the egg mixture, gently press down the bread cubes to help them soak up the liquid.
- Cover and refrigerate overnight allows for maximum absorption, but a few hours works too.
This soaking step is essential for a delightful texture, so don’t skip it!
Ina Garten Breakfast Casserole
Ingredients You’ll Need:
- 12 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon salt
- 1 loaf white sandwich bread, crusts removed and cut into 1-inch cubes
- 1 pound breakfast sausage, cooked and drained (can substitute with bacon)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This breakfast casserole takes about 20 minutes to prepare. You’ll also need to refrigerate it for at least 4 hours or overnight to let the flavors meld. After that, the baking time is around 1 hour. So, all in all, plan for a total of about 5 hours, with most of that being chilling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, butter a 9×13-inch casserole dish or a similar-sized baking dish to prevent sticking.
2. Make the Egg Mixture:
In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and freshly ground pepper until everything is fully combined. This mixture will be the base of your casserole and add lots of flavor!
3. Layer the Ingredients:
Spread half of the bread cubes evenly across the bottom of the prepared baking dish. This will create a nice base layer. Then, sprinkle half of the cooked sausage over the bread, followed by half of the shredded cheddar cheese. Repeat this process with the remaining bread, sausage, and cheese layers, finishing with the cheese on top.
4. Pour in the Egg Mixture:
Carefully pour the prepared egg mixture evenly over all the layers in the casserole dish. Press down slightly on the bread to ensure it soaks up the egg mixture well.
5. Add the Finishing Touch:
Sprinkle the grated Parmesan cheese evenly over the top of the casserole, adding an extra layer of flavor!
6. Chill the Casserole:
Cover the casserole tightly with aluminum foil and refrigerate it overnight or at least for 4 hours. This step is important so the bread can absorb the egg mixture.
7. Bake the Casserole:
When ready to bake, take the casserole out of the refrigerator and let it sit at room temperature for about 20 minutes. Bake it, covered with foil, for 45 minutes. After that, remove the foil and continue baking for an additional 15 minutes until the top is golden brown and a knife inserted in the center comes out clean.
8. Serve and Enjoy:
Let the casserole cool for about 5-10 minutes before serving. If you like, sprinkle some chopped fresh parsley on top for a burst of color and flavor. Enjoy this delicious dish warm, and watch it disappear!
This casserole is rich, cheesy, and so full of savory sausage flavor—it’s perfect for a hearty brunch or any special breakfast occasion!
Can I Use Different Types of Bread for This Casserole?
Absolutely! While white sandwich bread works great, you can substitute with whole wheat, challah, or even brioche for added flavor and texture. Just remember to remove the crusts if you prefer a softer texture!
Can I Prepare This Casserole the Night Before?
Yes! In fact, it’s encouraged! Preparing it the night before allows the bread to absorb the egg mixture fully, resulting in a richer flavor. Just cover it tightly with aluminum foil and refrigerate until you’re ready to bake.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm slices in the microwave or bake in the oven at 350°F until heated through.
Can I Make This Casserole Vegetarian?
Definitely! Just omit the sausage or bacon and add your favorite veggies like spinach, bell peppers, or mushrooms instead. You could also add extra cheese for flavor!
