Breakfast casserole is a delicious and hearty dish that brings a wonderful start to your day. This recipe combines flavorful ingredients into a warm and comforting meal that can be made ahead of time, making it a perfect choice for busy mornings or family gatherings. Let’s dive into how to make this delightful dish!
Ingredients
1 lb ground breakfast sausage
1 large yellow onion, chopped
1 loaf sourdough or country-style bread, cut into 1-inch cubes
2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
8 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Directions
Cook the Sausage and Onion
In a large skillet over medium-high heat, cook the ground breakfast sausage. Use a spoon to break it apart as it cooks until it is nicely browned. Next, add the chopped onion. Cook for another 5-7 minutes until the onion softens. Make sure to drain any excess grease from the skillet.
Combine the Ingredients
In a large bowl, mix together the cubed bread, cooked sausage, the onion mixture, 1 1/2 cups of Gruyère cheese, and the Parmesan cheese. Toss everything gently to ensure it is well combined.
Prepare for Baking
Transfer the mixture into a greased 9×13-inch baking dish and spread it out into an even layer.
Mix the Egg Custard
In the same large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until the mixture is smooth and fully combined.
Combine the Egg Mixture
Pour the egg custard evenly over the bread mixture in the baking dish. Gently press down on the bread to help it absorb the liquid.
Add More Cheese and Refrigerate
Sprinkle the remaining 1/2 cup of Gruyère cheese on top of the casserole. Cover it tightly with plastic wrap or foil. Refrigerate for at least 8 hours, or overnight if you prefer.
Bake the Casserole
The next morning, take the casserole out of the refrigerator about 30 minutes before baking. Preheat your oven to 350°F (175°C). Uncover the dish and place it in the oven. Bake for 50-60 minutes, or until the casserole is puffed, golden brown, and set in the center.
Serve
Let it rest for about 10 minutes before slicing. Garnish with freshly chopped parsley and enjoy it warm!
Why You’ll Love This Breakfast Casserole
Breakfast casserole is a wonderful dish that combines many flavors and textures. It’s perfect for feeding a crowd or for a cozy family breakfast. Each bite is creamy, cheesy, and packed with savory goodness from the sausage and onions. Plus, because it can be prepared the night before, it simplifies your morning routine. You can wake up to a delicious meal that only needs to be baked!
Nutriments Benefits
This breakfast casserole has several nutritious ingredients. Eggs are a fantastic source of protein, which helps keep you full. The addition of milk and cream provides calcium, helping to strengthen bones. The sausage offers some iron and other essential vitamins, and the fresh parsley not only gives flavor but also adds vitamin C.
Eggs: Rich in protein
Cheese: Good source of calcium
Bread: Provides carbohydrates for energy
Parsley: Adds vitamins and freshness
What to Serve With Breakfast Casserole
While the casserole is hearty enough on its own, you can enhance your breakfast with some delicious sides:
Fresh Fruit: A side of seasonal fruit like berries, melons, or citrus can add a refreshing, sweet touch.
Yogurt: A bowl of yogurt adds creaminess and can be topped with honey or granola for added texture.
Coffee: A fresh pot of coffee pairs perfectly with this savory dish, making your breakfast feel complete.
How to Store Breakfast Casserole
If you have leftovers, breakfast casserole stores beautifully! Allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months. When ready to eat, reheat in the oven at 350°F (175°C) until warmed through. If frozen, let it thaw in the fridge overnight before reheating.
Tips and Mistakes to Avoid
Do Not Skip the Refrigeration: Allowing the casserole to sit overnight is key. It helps the bread soak up the egg custard, resulting in a moist dish.
Watch the Cooking Time: Every oven is different. It’s essential to keep an eye on the casserole while it bakes to avoid overcooking and drying it out.
Use Fresh Ingredients: Fresh eggs, quality sausage, and good cheese will elevate the dish’s overall flavor.
Variations
Feel free to customize this breakfast casserole to suit your taste. Here are some ideas:
Veggies: Add bell peppers, spinach, or mushrooms for extra veggies.
Different Meats: You can substitute the sausage with bacon or ham for a different flavor profile.
Cheese: Switch out Gruyère for cheddar, feta, or any cheese you prefer.
FAQs
1. Can I prepare this casserole the night before?
Yes! This is one of the best things about this recipe. Make it the night before and let it sit in the fridge overnight. Just remember to remove it from the fridge about 30 minutes before baking.
2. Can I freeze the breakfast casserole?
Absolutely! You can freeze it before or after baking. If freezing before baking, let it thaw in the fridge overnight and then bake as usual.
3. What if I don’t have Gruyère cheese?
You can use any cheese that melts well. Cheddar, Monterey Jack, or a mix of your favorites would work beautifully.
Embrace the ease and comfort of breakfast casserole. Whether for a Sunday brunch or a holiday celebration, this dish is sure to please everyone. Enjoy the bustling morning as family and friends gather around the table to share good food and good times!
A delicious and hearty dish, perfect for busy mornings or family gatherings. This Breakfast Casserole combines flavorful ingredients for a warm and comforting meal.
Ingredients
Scale
1 lb ground breakfast sausage
1 large yellow onion, chopped
1 loaf sourdough or country-style bread, cut into 1-inch cubes
2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
8 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Instructions
In a large skillet over medium-high heat, cook the ground breakfast sausage, breaking it apart as it cooks until browned. Add the chopped onion and cook for another 5-7 minutes until softened. Drain excess grease.
In a large bowl, mix together the cubed bread, cooked sausage, onion mixture, 1 1/2 cups of Gruyère cheese, and Parmesan cheese until well combined.
Transfer the mixture into a greased 9×13-inch baking dish and spread into an even layer.
In the same bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until smooth.
Pour the egg custard evenly over the bread mixture, gently pressing down to help the bread absorb the liquid.
Sprinkle the remaining 1/2 cup of Gruyère cheese on top. Cover tightly and refrigerate for at least 8 hours or overnight.
The next morning, remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (175°C). Uncover and bake for 50-60 minutes until puffed, golden brown, and set.
Let it rest for 10 minutes before slicing. Garnish with fresh parsley and enjoy!
Notes
Allow the casserole to sit overnight for best results. Use fresh ingredients for enhanced flavor.
A delicious and hearty dish, perfect for busy mornings or family gatherings. This Breakfast Casserole combines flavorful ingredients for a warm and comforting meal.
Ingredients
Scale
1 lb ground breakfast sausage
1 large yellow onion, chopped
1 loaf sourdough or country-style bread, cut into 1-inch cubes
2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
8 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Instructions
In a large skillet over medium-high heat, cook the ground breakfast sausage, breaking it apart as it cooks until browned. Add the chopped onion and cook for another 5-7 minutes until softened. Drain excess grease.
In a large bowl, mix together the cubed bread, cooked sausage, onion mixture, 1 1/2 cups of Gruyère cheese, and Parmesan cheese until well combined.
Transfer the mixture into a greased 9×13-inch baking dish and spread into an even layer.
In the same bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until smooth.
Pour the egg custard evenly over the bread mixture, gently pressing down to help the bread absorb the liquid.
Sprinkle the remaining 1/2 cup of Gruyère cheese on top. Cover tightly and refrigerate for at least 8 hours or overnight.
The next morning, remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (175°C). Uncover and bake for 50-60 minutes until puffed, golden brown, and set.
Let it rest for 10 minutes before slicing. Garnish with fresh parsley and enjoy!
Notes
Allow the casserole to sit overnight for best results. Use fresh ingredients for enhanced flavor.