For a truly versatile and crowd-pleasing dish, look no further than this fantastic Egg Casserole with Bread. It’s the perfect solution for busy mornings, easy brunches, or even a light dinner, offering ultimate comfort and deliciousness in every bite.
Key Ingredients for Egg Casserole with Bread
- 12 slices of your favorite bread (day-old or slightly stale works best, such as sourdough, challah, or French bread), cut into 1-inch cubes
- 8 large eggs
- 3 cups milk (whole milk recommended for richness, but 2% or almond milk can be used)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups shredded cheese (such as cheddar, Gruyère, Monterey Jack, or a blend)
- Optional additions: 1/2 cup cooked and crumbled breakfast sausage, diced ham, sautéed spinach, or finely chopped bell peppers
How to Make Egg Casserole with Bread
This Egg Casserole with Bread is remarkably simple to assemble, making it an ideal dish for any skill level. Its creamy, custard-like texture is infused with savory flavors from the bread soaking up the eggy mixture, promising a satisfying and incredibly delicious meal. With just about 15 minutes of active preparation time, you can have this ready to bake.
Step-by-Step Instructions
1. Prepare the Bread:
Take your cubed bread and arrange it in an even layer at the bottom of a greased 13×9 inch baking dish. If you’re using any optional add-ins like cooked sausage, ham, or sautéed vegetables, sprinkle them evenly over the bread cubes. This layer of bread is the foundation for our delicious casserole, ensuring a delightful texture in every forkful.
2. Whisk the Egg Mixture:
In a large bowl, crack in all 8 large eggs. Add the 3 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Whisk everything together vigorously until the egg yolks and whites are fully incorporated and the mixture is well combined. This creates the rich liaison that will bind everything together and create that signature custardy texture.
3. Incorporate the Cheese:
Grate your chosen cheese if you haven’t already. Reserve about half a cup of the shredded cheese for topping later. Add the remaining 1 cup of shredded cheese to the egg and milk mixture. Stir gently until the cheese is mostly incorporated. The cheese will melt beautifully, adding a wonderful depth of flavor and helping to create a cohesive casserole.
4. Assemble the Casserole:
Slowly and evenly pour the egg and cheese mixture over the bread cubes in the baking dish. Gently press down on the bread with a spatula or the back of a spoon to ensure all the bread begins to absorb the liquid. It’s okay if some pieces are sticking out; they will soften as they bake. Allow the casserole to sit for at least 30 minutes at room temperature, or ideally, cover it and refrigerate it for at least 2 hours or even overnight. This crucial soaking time allows the bread to absorb the eggy mixture completely, resulting in a wonderfully soft and flavorful interior.
5. Bake to Perfection:
Preheat your oven to 350°F (175°C). Once the casserole has had time to soak, remove it from the refrigerator (if applicable) and sprinkle the reserved 1/2 cup of shredded cheese evenly over the top. Place the baking dish in the preheated oven and bake for 45-60 minutes. The casserole is ready when the center is fully set, no longer jiggly, and the top is golden brown and bubbly. A knife inserted into the center should come out clean. Allow it to rest for 5-10 minutes before slicing and serving. This short resting period helps the casserole firm up, making it easier to cut and serve.
Why You’ll Love This Egg Casserole with Bread
This Egg Casserole with Bread is a true weeknight superhero and a weekend brunch champion, offering unparalleled convenience and incredible flavor. Its magic lies in the perfect balance of tender bread cubes soaked in a rich, savory custard, baked to golden perfection with melted cheese. Unlike a simple frittata, the bread provides a delightful texture contrast, making every bite a satisfying experience.
Furthermore, making this Egg Casserole with Bread at home is incredibly cost-effective, especially when using slightly stale bread, saving you money compared to dining out. The versatility of customizing it with your favorite add-ins, from crispy bacon to sautéed mushrooms, ensures endless delicious variations. Why not whip up this delightful dish this weekend and see just how easy and rewarding homemade brunch can be?
Storing and Reheating Tips
This Egg Casserole with Bread is wonderfully forgiving when it comes to storage. Once cooled, you can store any leftovers tightly covered in the refrigerator for up to 3-4 days. For even longer storage, you can prepare the casserole in individual portions or cut the whole dish into squares, wrap them tightly in plastic wrap, and then place them in an airtight container or freezer bag. Frozen casserole will last for up to 2-3 months.
To reheat, place a slice or portion in a microwave-safe dish and heat in 30-second increments until warmed through. For a crisper bottom and a freshly baked texture, reheat individual portions or the whole dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then follow the oven reheating instructions.
Final Thoughts
This Egg Casserole with Bread is a testament to simple ingredients creating extraordinary meals. Its make-ahead convenience and delicious, comforting flavor make it a recipe you’ll return to again and again. Give it a try – your breakfast, brunch, or even dinner routine will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Egg Casserole with Bread
Ingredients
Equipment
Method
- Take your cubed bread and arrange it in an even layer at the bottom of a greased 13×9 inch baking dish. If you’re using any optional add-ins like cooked sausage, ham, or sautéed vegetables, sprinkle them evenly over the bread cubes. This layer of bread is the foundation for our delicious casserole, ensuring a delightful texture in every forkful.12 slices Bread, 0.5 cup Cooked and crumbled breakfast sausage, Diced ham, Sautéed spinach, Finely chopped bell peppers
- In a large bowl, crack in all 8 large eggs. Add the 3 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Whisk everything together vigorously until the egg yolks and whites are fully incorporated and the mixture is well combined. This creates the rich liaison that will bind everything together and create that signature custardy texture.8 Large eggs, 3 cups Milk, 1 teaspoon Salt, 0.5 teaspoon Black pepper, 0.25 teaspoon Garlic powder, 0.25 teaspoon Onion powder
- Grate your chosen cheese if you haven’t already. Reserve about half a cup of the shredded cheese for topping later. Add the remaining 1 cup of shredded cheese to the egg and milk mixture. Stir gently until the cheese is mostly incorporated. The cheese will melt beautifully, adding a wonderful depth of flavor and helping to create a cohesive casserole.1.5 cups Shredded cheese
- Slowly and evenly pour the egg and cheese mixture over the bread cubes in the baking dish. Gently press down on the bread with a spatula or the back of a spoon to ensure all the bread begins to absorb the liquid. It’s okay if some pieces are sticking out; they will soften as they bake. Allow the casserole to sit for at least 30 minutes at room temperature, or ideally, cover it and refrigerate it for at least 2 hours or even overnight. This crucial soaking time allows the bread to absorb the eggy mixture completely, resulting in a wonderfully soft and flavorful interior.
- Preheat your oven to 350°F (175°C). Once the casserole has had time to soak, remove it from the refrigerator (if applicable) and sprinkle the reserved 1/2 cup of shredded cheese evenly over the top. Place the baking dish in the preheated oven and bake for 45-60 minutes. The casserole is ready when the center is fully set, no longer jiggly, and the top is golden brown and bubbly. A knife inserted into the center should come out clean. Allow it to rest for 5-10 minutes before slicing and serving. This short resting period helps the casserole firm up, making it easier to cut and serve.1.5 cups Shredded cheese