This easy make-ahead brunch casserole is the perfect dish for early guests, a large family, or for a weekday breakfast that can be popped in to the microwave. All of the prep and cleanup is done the night before, leaving your morning stress free to enjoy with a cup of coffee or tea.
Variations for Brunch Eggs
Get creative with this breakfast egg casserole recipe, add whichever vegetables your heart desires, or customize to accommodate dietary restrictions.
I use vegetarian breakfast “sausage” when I’m cooking for friends that want to stay away from meat, and it always goes over well.
For my meat-eating friends I stick with sausage, bacon, or ham.
There are slight taste differences, but the overall effect we are looking for in a morning meal stays constant. Everyone always enjoys whichever version we make for them.
Think of this as a baked omelet and try some of the combinations below:
– Denver style: green pepper and onion
– Greek style: spinach and artichoke
– Mediterranean style: sun dried tomatoes and olives
– Meat lover’s: Canadian bacon and sausage
– Vegetarian: peppers, onions and mushrooms
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Brunch Eggs Casserole
Ingredients
- 1 pound breakfast sausage cooked and crumbled
- 10 eggs
- 6 slices white bread cubed
- 2 cups milk
- 8 ounce cheddar cheese shredded
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dry mustard
- 1 bell pepper diced, optional
- 6-8 ounce mushrooms sliced, optional
Instructions
- Butter 9×13 pan.
- Spread sausage evenly over bottom.
- Layer bread cubes on top of sausage.
- Add any optional chopped veggies.
- Sprinkle cheese layer over all.
- Mix eggs, milk, salt, pepper and mustard. Pour over top.
- Cover with foil and refrigerate overnight.
- Bake covered at 350°F for 30 minutes.
- Remove foil and bake an additional 15 minutes.
Brunch Eggs Casserole – Watch the Video
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