Easter Breakfast Casserole: A Crowd-Pleasing Brunch Dish! (Page 2 ) | March 22, 2025

6 cups cubed bread (like French bread or sourdough)
1 pound breakfast sausage (cooked and crumbled)
1 1/2 cups shredded cheddar cheese
1 cup diced vegetables (like bell peppers, onions, or spinach)
8 large eggs
2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
For Topping (Optional):
1/2 cup shredded cheese
Chopped fresh herbs (like parsley or chives)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Step 2: Layer the Ingredients
Spread the cubed bread evenly in the bottom of the prepared baking dish.
Sprinkle the cooked sausage, shredded cheese, and diced vegetables over the bread.
Step 3: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and paprika (if using).
Step 4: Assemble the Casserole
Pour the egg mixture evenly over the bread and sausage layers.
Press down gently with a spatula to ensure the bread soaks up the egg mixture.
Step 5: Let It Sit (Optional)
Cover the casserole and refrigerate for at least 30 minutes (or overnight) to allow the bread to absorb the liquid.
Step 6: Bake the Casserole
Sprinkle the top with additional shredded cheese, if desired.
Bake for 45-50 minutes, or until the casserole is set and the top is golden brown.
Let it cool for 10 minutes before serving.
Step 7: Serve and Enjoy
Garnish with chopped fresh herbs, if desired.
Slice and serve warm.

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