why make this recipe
Ina Garten’s Breakfast Casserole is a perfect dish for any brunch. It’s comforting, hearty, and can be made ahead of time, which allows you to enjoy time with your guests rather than spending the morning in the kitchen. This casserole is a great way to use leftover bread and can easily be customized to suit your taste. With its rich flavors from the sausage, eggs, and cheese, it’s sure to please a crowd!
how to make Ina Garten Breakfast Casserole
Ingredients :
- 1 loaf of day-old bread (preferably French bread or challah, cubed)
- 1 lb breakfast sausage (pork, turkey, or vegetarian sausage)
- 1 medium onion, chopped
- 1 red bell pepper, chopped (optional)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup shredded Swiss cheese (or another mild cheese like mozzarella)
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon dry mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for a little heat)
Directions :
- Prepare the bread by cubing it. If using fresh bread, lightly toast the cubes in a 300°F (150°C) oven for 10-15 minutes.
- In a large skillet, cook the breakfast sausage over medium heat until browned. Drain off excess grease, leaving about a tablespoon.
- Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. If using, add the chopped red bell pepper during the last 3-4 minutes of cooking the onion.
- In a large bowl, combine the cubed bread with the cooked sausage, onion, and red bell pepper. Add the shredded cheddar and Swiss cheeses and toss gently.
- In a separate medium bowl, whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and cayenne pepper (if using) until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese mixture in a prepared 9×13 inch baking dish. Gently press down to ensure the bread is submerged. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Preheat the oven to 350°F (175°C). Remove the plastic wrap. Bake for 45-55 minutes, or until set, puffed, and golden brown. Let rest for 10-15 minutes before serving.
how to serve Ina Garten Breakfast Casserole
Serve this delicious breakfast casserole warm, straight from the oven. You can cut it into squares and serve it on plates or let everyone help themselves to a large dish. It pairs beautifully with fresh fruit, a light salad, or even a drizzle of hot sauce for a little kick.
how to store Ina Garten Breakfast Casserole
To store any leftover casserole, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you’d like to freeze it, cover it well and freeze for up to 2 months. Reheat it in the oven until warmed through.
tips to make Ina Garten Breakfast Casserole
- For extra flavor, consider adding your favorite herbs like thyme or parsley.
- You can use any type of cheese you prefer, like mozzarella or pepper jack for a spicier version.
- If you want to make it even more nutritious, add in some spinach or kale during the cooking process.
variation (if any)
You can easily customize this casserole! Try adding cooked vegetables such as mushrooms or zucchini, or switch up the meats by using ham or bacon if you prefer. For a vegetarian option, omit the sausage altogether and add more veggies.
FAQs
Can I make the casserole the night before?
Yes! This dish is perfect for making ahead. Just prepare it the night before, refrigerate, and bake it in the morning.
Can I freeze the casserole?
Absolutely! Just make sure it is well-covered before freezing. Reheat in the oven when ready to enjoy.
What if I don’t have day-old bread?
If you don’t have day-old bread, you can lightly toast fresh bread in the oven before using it in the recipe. This helps to dry it out so it can absorb the egg mixture.
Breakfast Casserole
Ingredients
Method
- Prepare the bread by cubing it. If using fresh bread, lightly toast the cubes in a 300°F (150°C) oven for 10-15 minutes.
- In a large skillet, cook the breakfast sausage over medium heat until browned. Drain off excess grease, leaving about a tablespoon.
- Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. If using, add the chopped red bell pepper during the last 3-4 minutes of cooking the onion.
- In a large bowl, combine the cubed bread with the cooked sausage, onion, and red bell pepper. Add the shredded cheddar and Swiss cheeses and toss gently.
- In a separate medium bowl, whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and cayenne pepper (if using) until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese mixture in a prepared 9x13 inch baking dish. Gently press down to ensure the bread is submerged.
- Cover tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Preheat the oven to 350°F (175°C). Remove the plastic wrap.
- Bake for 45-55 minutes, or until set, puffed, and golden brown.
- Let rest for 10-15 minutes before serving.