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Fully Loaded Cheesy Breakfast Casserole

Fully Loaded Cheesy Breakfast Casserole

The ultimate make-ahead meal that simplifies your mornings without compromising on incredible flavor. This versatile dish is perfect for busy weekdays, weekend brunches, or feeding a crowd, delivering a satisfying start to any day.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage pork, turkey, or plant-based
  • 1 cup yellow onion chopped
  • 1 cup bell pepper chopped (any color)
  • 8 large eggs
  • 1.5 cups milk whole, 2%, or plant-based
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 1 teaspoon Dijon mustard optional, for added depth
  • 8 cups day-old bread cubed (any kind, white, sourdough, or whole wheat work well)
  • 2 cups cheddar cheese shredded (sharp or mild)
  • 1 cup Monterey Jack cheese shredded
  • chopped chives optional topping
  • sliced jalapeños optional topping
  • hot sauce optional topping

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large Bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon until it's browned and cooked through. Drain off any excess grease. Add the chopped yellow onion and bell pepper to the skillet with the sausage and cook until the vegetables are softened, about 5-7 minutes. Remove the sausage and vegetable mixture from the skillet and set aside.
    1 pound breakfast sausage, 1 cup yellow onion, 1 cup bell pepper
  3. In a large bowl, whisk together the 8 large eggs, 1.5 cups of milk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.25 teaspoon of garlic powder, 0.25 teaspoon of onion powder, and 1 teaspoon of Dijon mustard (if using). Whisk until everything is well combined and slightly frothy.
    8 large eggs, 1.5 cups milk, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 1 teaspoon Dijon mustard
  4. In the prepared baking dish, spread the 8 cups of cubed day-old bread evenly across the bottom. Sprinkle half of the cooked sausage and vegetable mixture over the bread. Then, sprinkle 1 cup of the shredded cheddar cheese and 0.5 cup of the shredded Monterey Jack cheese over the sausage and vegetables. Repeat with the remaining sausage and vegetable mixture.
    8 cups day-old bread, 1 pound breakfast sausage, 1 cup yellow onion, 1 cup bell pepper, 2 cups cheddar cheese, 1 cup Monterey Jack cheese
  5. Pour the whisked egg mixture evenly over the entire casserole, ensuring it saturates the bread cubes. Top the casserole with the remaining 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese.
    8 large eggs, 1.5 cups milk, 2 cups cheddar cheese, 1 cup Monterey Jack cheese
  6. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
  7. Remove the aluminum foil and continue to bake for another 20-25 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center easily comes out clean.
  8. Once baked, allow the Fully Loaded Cheesy Breakfast Casserole to rest for 5-10 minutes before serving.

Notes

Optional toppings include chopped chives, sliced jalapeños, or hot sauce.
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