Name: Ina Garten's Breakfast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups Day-old Bread (Cubed, French or challah recommended); 1 pound Breakfast Sausage (Can use turkey or vegetarian); 1 medium Onion (Chopped, shallots can substitute); 1 cup Red Bell Pepper (Optional, can swap with other peppers); 2 cups Shredded Cheddar Cheese (Gruyère or Monterey Jack can substitute); 2 cups Shredded Swiss Cheese (Mozzarella works well as substitute); 8 large Eggs (Free-range or organic recommended); 2 cups Whole Milk (Half-and-half can be used); 1 tablespoon Dry Mustard Powder (Optional); 1 teaspoon Salt; 1 teaspoon Black Pepper; 1/4 teaspoon Cayenne Pepper (Optional, for heat)

Ina Garten’s Breakfast Casserole

Print Recipe

A delightful blend of savory sausage, creamy cheeses, and hearty bread, perfect for brunch or festive gatherings.

Author: breakfast-recip
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Flexitarian

Ingredients

Scale

8 cups Day-old Bread (Cubed, French or challah recommended)
1 pound Breakfast Sausage (Can use turkey or vegetarian)
1 medium Onion (Chopped, shallots can substitute)
1 cup Red Bell Pepper (Optional, can swap with other peppers)
2 cups Shredded Cheddar Cheese (Gruyère or Monterey Jack can substitute)
2 cups Shredded Swiss Cheese (Mozzarella works well as substitute)
8 large Eggs (Free-range or organic recommended)
2 cups Whole Milk (Half-and-half can be used)
1 tablespoon Dry Mustard Powder (Optional)
1 teaspoon Salt
1 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper (Optional, for heat)

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Instructions

Preheat your oven to 350°F (175°C).
In a large skillet, cook the breakfast sausage over medium heat, stirring until fully browned. Remove from heat and set aside.
In the same skillet, sauté the chopped onion and bell pepper (if using) until softened, about 5-7 minutes.
In a large mixing bowl, whisk together the eggs, milk, dry mustard (if using), salt, black pepper, and cayenne.
Layer the cubed bread evenly in a greased 9×13 baking dish. Pour the cooked sausage and sautéed vegetables over the bread.
Sprinkle both cheeses evenly over the top, ensuring full coverage.
Pour the egg mixture over the entire dish, pressing down gently so the bread absorbs the liquid.
Cover with foil and let it sit for at least 30 minutes, or ideally, overnight in the refrigerator for best flavor.
Bake covered for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden and set.
Allow to cool for a few minutes before slicing and serving.

Notes

Prep this casserole the night before for best results. Feel free to adjust the cheese and vegetables to your liking.

Find it online: https://breakfastrecip.com/inas-garten-breakfast-casserole/