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Whoever invented the concept of brunch deserves some kind of trophy.
This easy recipe is one of the stars of many-a brunch. It’s versatile enough that you could add any number of ingredients to customize it just the way you like. I usually keep it simple with just breakfast sausage and cheese.
But it would be delicious with bacon or ham, for sure. Any number of veggies sound yummy, too. Peppers and onions or spinach sound best to me.
Rich and savory and seasoned just perfectly, this casserole is altogether satisfying.
Overnight (or Not) Egg Bake
One of the best things about this recipe is that you can assemble it the night before to be baked in the morning. BUT you don’t have to! You can also put it together in the morning, as long as you have time to let it mellow for at least a couple of hours.
I’ve made this both ways, and it’s delish either way. I also often halve the recipe and bake it in a square baking dish for Greg and I for lunch. Yum. (That’s the version in the pictures, a half recipe).
You start by cubing up some bread. We prefer white bread, and slightly stale is best. (Honestly, if you’re using fresh bread, I wouldn’t recommend letting it sit overnight…the word mushy comes to mind.)
That loaf of Italian bread you made for dinner last night and didn’t finish…perfect. Sandwich bread that’s been on the counter a few days…yes. Whatever you’ve got, use it up!
And even if you don’t assemble the whole casserole the night before, you can prep the ingredients ahead. Just like when I make my crock-pot lasagna soup, I like to cook my sausage and have it waiting to simply stir in.
The original recipe called for dry mustard, an ingredient I do not keep on hand. I substituted Dijon and it is wonderful. You could even leave it out in a pinch and the bake would still taste fantastic.
You can also play a little with the number of eggs. 10 is plenty, but if you’ve got extras, or if it’s looking a little dry you can use up to 12. Same with the bread. Use anywhere between 3-4 cups, whatever you’ve got and prefer.
Simple Brunch Recipe
It doesn’t get much easier than just mixing and baking.
I like to serve this savory egg bake with something fresh and something sweet. Fresh usually takes the form of fruit. And here are some ideas for the sweet:
Click here for more brunch ideas
Here’s the recipe–Enjoy!
Ingredients
- 10-12 large eggs
- 2 1/2 cups milk
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt and pepper
- 1 pound breakfast sausage, cooked and drained
- 3 cups cubed bread (you can use up to 4 cups if desired)
- 2 cups shredded cheddar cheese
Instructions
- Whisk eggs, milk, mustard, salt and pepper
- Stir in sausage, bread, and cheese
- Pour into a greased 13x9-in. baking dish
- Cover and refrigerate overnight (or at least 2 hours)
- Remove from the refrigerator 20-30 minutes before baking
- Bake, uncovered, at 350 for 30-40 minutes or until a knife inserted in the center comes out clean
- Let stand for 10 minutes before serving.
Can you freeze it?
I never have, but frozen quiches with great success. I did a quick Google search and found that it seems you can freeze egg bakes either before or after baking. Love to hear how it comes out if you give it a try!