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A freshly baked Weekend Brunch Breakfast Casserole in a baking dish, ready to serve.

Classic Weekend Brunch Breakfast Casserole

This classic breakfast casserole is perfect for a weekend brunch, featuring a savory blend of bread, eggs, breakfast meat, and cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6-8 slices stale bread sourdough, brioche, or white bread, cut into 1-inch cubes
  • 8 large eggs
  • 1 ½ cups milk whole, 2%, or unsweetened almond
  • 1 lb cooked and crumbled sausage, diced ham, or crispy bacon
  • 1 ½ cups shredded cheddar cheese or cheddar-jack blend
  • ½ cup chopped bell peppers, spinach, or sautéed mushrooms optional
  • ½ tsp salt
  • ¼ tsp black pepper
  • garlic powder or onion powder Pinch

Equipment

  • 9x13 inch baking dish
  • large bowl
  • spatula
  • plastic wrap

Method
 

Preparation
  1. Grease a 9x13 inch baking dish and spread the bread cubes evenly in the bottom.
  2. Sprinkle your cooked breakfast meat and any optional vegetables evenly over the bread cubes, then distribute 1 cup of shredded cheese over them.
  3. Whisk together the eggs, milk, salt, pepper, and desired seasonings in a large bowl until well combined.
  4. Pour the egg mixture evenly over the bread and other ingredients, gently pressing the bread to submerge.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to soak.
Baking
  1. Preheat your oven to 350°F (175°C) and remove the casserole from the refrigerator, uncovering it.
  2. Sprinkle the remaining ½ cup of shredded cheese over the top.
  3. Bake for 45-55 minutes until set, golden brown, and a knife inserted near the center comes out clean.
  4. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

For best results, prepare the casserole the night before and let it soak overnight in the refrigerator. This allows the bread to fully absorb the egg mixture, resulting in a more tender and flavorful casserole.