Winter Brunch Casserole (Print Version)
A cozy, layered winter dish with sausage, veggies, eggs, and melted cheese for a satisfying start.
# Recipe Ingredients:
→ Meats
01 - 1 pound breakfast sausage, casings removed
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup baby spinach, roughly chopped
→ Dairy & Eggs
05 - 8 large eggs
06 - 1 cup whole milk
07 - ½ cup heavy cream
08 - 2 cups shredded sharp cheddar cheese, divided
09 - ¾ cup shredded mozzarella cheese
→ Bread
10 - 5 cups day-old bread cubes, such as sourdough or country loaf
→ Spices & Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon garlic powder
14 - ½ teaspoon dried thyme
→ For Greasing
15 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with unsalted butter.
02 - In a large skillet over medium heat, cook the sausage, breaking it apart until fully browned, about 6 to 8 minutes. Transfer the cooked sausage to a plate, reserving 1 tablespoon of fat in the skillet.
03 - Add diced onion and bell pepper to the skillet. Sauté until softened, about 4 to 5 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, garlic powder, and dried thyme until well blended.
05 - Layer half of the bread cubes evenly in the prepared baking dish. Top with half of the cooked sausage, half of the sautéed vegetables, and half of the shredded cheeses. Repeat the layering with the remaining bread, sausage, vegetables, and cheeses.
06 - Pour the egg mixture evenly over the layered ingredients, pressing gently to ensure the bread absorbs the liquid.
07 - Cover the dish with foil and refrigerate for at least 30 minutes, or overnight for optimal flavor and texture.
08 - Bake the covered casserole for 30 minutes in the preheated oven.
09 - Remove the foil and continue baking for an additional 20 minutes, until the center is set and the top is golden brown.
10 - Allow to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- It comes together in 20 minutes of active work, then does the heavy lifting in the oven while you handle other things.
- The whole family actually eats it without complaint, from kids who pick out the veggies to adults who go back for thirds.
- You can make it completely the night before, which takes all the stress out of weekend entertaining.
02 -
- Day-old bread is non-negotiable—fresh bread will turn to mush, but slightly stale bread absorbs the custard perfectly and stays structurally sound.
- Covering the casserole for the first half of baking prevents the top from drying out or browning unevenly while the center sets.
- The casserole continues to cook slightly after you remove it from the oven, so pull it out when it's barely set in the center, not when it jiggles like jello.
03 -
- Use sharp cheddar, not mild—it has more flavor and stands up to the richness of the cream and eggs without getting lost.
- If you're in a hurry and can only refrigerate for 30 minutes instead of overnight, the casserole will still work, but the bread won't soak up quite as much custard, so the texture will be slightly less creamy and more bread-forward.